- Take water in a vessel and let in simmer on flame. After this let it cool down and then pour into glasses. To it then add asafoetida, turmeric powder, red chilli powder, yellow mustard, salt, black salt and mix everything really well. Close the container tightly with a lid and keep aside for 3 days. Stir the kanji everyday with a clean and dry spoon. Kanji tastes great on the fourth day when all spices mix to the water. Tangy kanji is ready. To make vadas, clean moong dal thoroughly and soak in water for 2 hours. Drain out the excess water later. Grind the soaked moong dal in a mixture jar coarsely. Take out the dal in a mixing bowl and add salt to it. Whisk well. Heat enough oil in a wok or pan to deep fry the vadas. Pinch small ball from the mixture and drop it to the hot oil. Place 8 to 10 vadas in oil at a time. Now deep fry the vadas till they get fluffy and golden brown from all sides. Drain out the fried vadas on paper kitchen towels to remove excess oil. Soak these fried vadas in lukewarm water for 15 minutes and then squeeze out the excess water. Place 4 to 5 vadas in one serving of kanji. Serve.
Kanji vada
#myrecipe
By Sai Charan
Feb, 12th
606
Servings
4 persons
Cook Time
25 minutes
Ingredients
7
- 9
Ingredients
- Water
- Hing
- Red chilli
- Turmeric powder
- Yellow mustard
- Salt
- Black salt
- Oil
- Moong dal
