Kanji Vada Recipe Best recipe to make Kanji Vada
Kanji vada is a delicious, tangy drink. It's a Rajasthani recipe, commonly prepared during festivals. Kanji vada aids digestion and will tantalize your taste buds. It even stimulates appetite after drinking it. This spicy drink, made with asafoetida, red chili, black salt, and more, is served alongside mung dal vada. The combination is a delightful mix of sour, sweet, and spicy, easily made at home. Let's discover the simple method for preparing Kanji Vada.
Ingredients of Kanji Vada
1 liter water
1 teaspoon salt
1 teaspoon black salt
1 tablespoon mustard oil
2 pinches asafoetida
1 teaspoon turmeric powder
1 tablespoon yellow mustard seeds
100 grams mung dal
Salt to taste
Oil for frying
Kanji vada Recipe
In a pot, heat the water over low flame. Once cooled, transfer the water to a glass or plastic container. Add asafoetida, turmeric powder, red chili powder, yellow mustard seeds, salt, and black salt. Mix well. Seal the container tightly and allow it to ferment for 3 days. Stir the kanji daily with a clean, dry spoon. Within four days, the kanji will develop a delightful flavor as the spices and water blend perfectly. The tangy and yummy kanji is now ready. Now, to prepare the vada, wash the mung dal and soak it in water for 2 hours. Drain the excess water. Grind the soaked dal coarsely in a mixer. Transfer the ground dal to a bowl and add salt, mixing thoroughly. Heat oil in a pan or kadai. Deep fry the vadas. Use a small ball of dough to check the oil temperature. Fry 8-10 vadas at a time, or as many as can fit in the pan. Fry the vadas until golden brown on all sides. Remove the vadas from the oil and place them on a kitchen towel to drain excess oil. Soak the vadas in lukewarm water for 15 minutes, then drain the excess water. Place 4-5 vadas in a glass of kanji and enjoy this delicious and refreshing drink.
