Rajasthani Kanji Vada Recipe
A high protein Rajasthani recipe with yellow moong dal (split) - soaked for 2 hours, green moong sprouts, inch ginger - grated. Ready in 1h 10m, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
26 steps- 1
To begin making the Rajasthani Kanji Vada Recipe, we will first make the Kanji
- 2
The kanji once made has to be fermented for at least 24 hours
yellow moong dal (split) - soaked for 2 hours(1 cup) - 3
Combine all the ingredients for the Kanji in the small jar of the blender to make a smooth powder
red chilli powder(1 teaspoon) - 4
Transfer the powder to a large bowl that has a lid
red chilli powder(1 teaspoon) - 5
Add 1-1/2 liters of water to the powder and stir well to combine
red chilli powder(1 teaspoon) - 6
Check the salt and spices and adjust to suit your taste
salt - to tasteblack salt (kala namak)(1 teaspoon)salt - to taste - 7
Cover the Kanji water with a lid and refrigerate for 24 hours
yellow moong dal (split) - soaked for 2 hours(1 cup) - 8
Once you are ready to make the Kanji Vada's we will prepare to make the vada for this recipe
- 9
Make sure you have soaked the dal for atleast two hours
yellow moong dal (split) - soaked for 2 hours(1 cup) - 10
Drain the water
- 11
Add the soaked dal, the moon sprouts, ginger and green chiles into a food processor and grind to a smooth thick batter without adding any water
yellow moong dal (split) - soaked for 2 hours(1 cup)green moong sprouts(1/2 cup)inch ginger - grated(1)green chillies - chopped(2) - 12
Next step is to pan fry the Vada
- 13
Heat a Kuzhi Paniyaram Pan on medium heat
- 14
Add a few drops of oil into each cavity
- 15
Spoon a portion of the vada and add it into the cavity
- 16
Cook the vadas evenly on both sides until golden brown on both sides and it is cooked from the inside
- 17
You can optionally cover the pan and cook the vadas
- 18
Proceed the same way with all the remaining vada batter
- 19
Heat a large bowl with water and warm it slightly
- 20
Once warm, turn off the heat
- 21
Soak the pan fried vadas in the water for about 1/2 an hour
- 22
This will soften the vadas as soon as they are fried
- 23
Very similar to the dahi vada
- 24
Drain off the excess water from the vada and place it in a large serving bowl
- 25
Pour the fermented Kanji water into the vadas and refrigerate for a couple of more hours until the vadas get soaked well in the spicy kanji water and serve
yellow moong dal (split) - soaked for 2 hours(1 cup) - 26
Serve the Rajasthani Kanji Vada Recipe as a tea time snack or as a side dish for parties
Rate this recipe
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Rajasthani Kanji Vada Recipe
A high protein Rajasthani recipe with yellow moong dal (split) - soaked for 2 hours, green moong sprouts, inch ginger - grated. Ready in 1h 10m, serves 4.
Curated byPriyanka Rathore🇮🇳
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Directions
26 steps- 1
To begin making the Rajasthani Kanji Vada Recipe, we will first make the Kanji
- 2
The kanji once made has to be fermented for at least 24 hours
yellow moong dal (split) - soaked for 2 hours(1 cup) - 3
Combine all the ingredients for the Kanji in the small jar of the blender to make a smooth powder
red chilli powder(1 teaspoon) - 4
Transfer the powder to a large bowl that has a lid
red chilli powder(1 teaspoon) - 5
Add 1-1/2 liters of water to the powder and stir well to combine
red chilli powder(1 teaspoon) - 6
Check the salt and spices and adjust to suit your taste
salt - to tasteblack salt (kala namak)(1 teaspoon)salt - to taste - 7
Cover the Kanji water with a lid and refrigerate for 24 hours
yellow moong dal (split) - soaked for 2 hours(1 cup) - 8
Once you are ready to make the Kanji Vada's we will prepare to make the vada for this recipe
- 9
Make sure you have soaked the dal for atleast two hours
yellow moong dal (split) - soaked for 2 hours(1 cup) - 10
Drain the water
- 11
Add the soaked dal, the moon sprouts, ginger and green chiles into a food processor and grind to a smooth thick batter without adding any water
yellow moong dal (split) - soaked for 2 hours(1 cup)green moong sprouts(1/2 cup)inch ginger - grated(1)green chillies - chopped(2) - 12
Next step is to pan fry the Vada
- 13
Heat a Kuzhi Paniyaram Pan on medium heat
- 14
Add a few drops of oil into each cavity
- 15
Spoon a portion of the vada and add it into the cavity
- 16
Cook the vadas evenly on both sides until golden brown on both sides and it is cooked from the inside
- 17
You can optionally cover the pan and cook the vadas
- 18
Proceed the same way with all the remaining vada batter
- 19
Heat a large bowl with water and warm it slightly
- 20
Once warm, turn off the heat
- 21
Soak the pan fried vadas in the water for about 1/2 an hour
- 22
This will soften the vadas as soon as they are fried
- 23
Very similar to the dahi vada
- 24
Drain off the excess water from the vada and place it in a large serving bowl
- 25
Pour the fermented Kanji water into the vadas and refrigerate for a couple of more hours until the vadas get soaked well in the spicy kanji water and serve
yellow moong dal (split) - soaked for 2 hours(1 cup) - 26
Serve the Rajasthani Kanji Vada Recipe as a tea time snack or as a side dish for parties
Rate this recipe
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