The festival of Holi is just around the corner and it is incomplete without some scrumptious dishes shared with your loved ones that only add to the vibrant colours of the festival. Rajasthani Kanji Vada Recipe is one such dish that is savoured during the festival.
- 2 ltr Water
- 4 tsp Salt
- 2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 5 tsp Yellow Mustard made into a coarse powder
- 1/2 cup Dhuli Moong Dal
- 1/2 cup Dhuli Urad Dal
- Salt to taste
- 2 tsp Green Chillies chopped
- 1 inch Ginger chopped
- Oil as required, for frying
- 1/2 ltr Water
- 1/4 tsp Hing
- 1/2 tsp Salt
How to make Rajasthani Kanji Vada Recipe Step By Step
Boil the water and let it cool for sometime.
Add salt, turmeric powder, red chilli powder and mustard powder in the water. Transfer the Kanji in a glass jar and cover the mouth of the jar with a muslin cloth. Place the jar in the sun for 4-5 days for fermentation. Bring the jar back inside at night and put it back again in the morning. Shake the jar everyday before keeping it in the sun.
Wash and soak moong dal and urad dal in water for 5-6 hours.
Drain the water and add the dal in a grinder along with salt, chilli and ginger.
Add some water and grind to make a smooth batter.
The consistency of the batter should be like pakodi batter. Whisk the batter well until it is very light and fluffy.
Heat oil for frying the vada. When the oil is hot, drop small vada in hot oil and fry on low heat until browned.
Remove the vada from oil and keep aside.
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Mix hing and salt in warm water.
When ready to serve, add vada in warm water and let them soak for 10 minutes.
Remove the vada from the water and press them to remove any excess watering them. Pour kanji in serving bowls. Add vada in the bowl and let them soak the kanji of 4-5 minutes. Serve.