Kanji Vada | Rajasthani Kanji Vada
- 2 liters Water
- 1/4 tsp Asafetida ( Hing )
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chili Powder
- 4 tbsp Yellow Mustard
- 1 tsp Black Salt
- Salt to taste
- 1 cup Yellow Split Moong ( Moong Dhuli )
- 1 tbsp Urad Dhuli Dal
- Salt to taste
- Oil for frying
To Make Kanji:
Take water in a glass or plastic container.
To it then add asafoetida, turmeric powder, red chilly 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-zingy and yummy 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.
Beat well in one direction till the mixture is light and fluffy.
Heat enough oil in a 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 or as many as possible.
Now deep fry the vadas on medium flame 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.
For Kanji Vada:
Place vadas in kanji.
Soak them for at least 30 minutes for best results soak them for 7 to 8 hours.
Serve and enjoy this soothing and refreshing drink.