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Kanji Vadas
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Brief Description
To prepare kanji vadas, kanji which is also known as rai ka pani to make it mellow down you have to prepare it in advance that is a day before cooking it. vadas should be added on the same day. It is one of a popular street snack of Rajasthan. Beetroot (chukandar) kanji is a special dish to be prepared on occasion of holi. This is a tasteful snack loved by people of rajasthan. You can make it very easily. Kanji vadas are famous as a snack of special occasion. To change it into dark red colour, large beetroot (chukandar) are marinated in kanji or rai ka pani in place of moomg dal vadas. You can add large amount kanji with vadas to enjoy sip of kanji at once.
Cooking time 15 minutes Preparation time 30 minutes Serves Four serves Ingredients For The Recipe
- 4 Table Spoon Rai, ground
- Hing 2 Small pieces
- Red Chillies( whole)
- 1 Kilogram moong dal
- 2 Table Spoon Red chillies( pounded)
- Oil
- 3 Table Spoon Salt
- 6 Jugs Water
How To Make The Recipe
- Overnight soak of 1-kilogram moog dal.
- Grind your paste to make it fine. To turn it fluffy moves it to a vessel.
- Take a large jar and put 500ml water into it. Add red mustard seed, red chillies powder, and salt and mix it well.
- Take a pan and heat oil.
- Shape it like a 1-inch vada. Slide it into pan one after other.
- Fry vadas until it turns golden brown.
- Keep the vadas out to cool it down at least for 10 minutes, now add them in rai ka pani or kanji water.
- Take a pot and fill vadas into it. Take a muslin cloth to cover it and tie them.
- Keep that pot in sun light for the period of 8 days.
Kanji Vadas
Some Useful Tips
Do not refrigerate kanji during winter once you cooked it.
Other Similar Recipes
- Masala Mathri
- Kalmi Vadas
- Stuffed Dahi Vadas
- Khasta Kachori
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