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RAJASTHANI STYLE KANJI VADA RECIPE

KANJI VADA MARWARI RECIPE

BY DISHA LAHORI

Kanji Vada is one of those typical Rajasthani /Marwari traditional dishes made seasonally during winter and is a delicious snack to enjoy.

The rai ka paani is prepared in advance for fermentation .

Here in this recipe instead of plain water I have used buttermilk to prepare the kanji .

INGREDINETS

  • Moong dal – ¼ cup
  • Urad dal – ¼ cup
  • Ginger – small piece
  • Green chilli – 1
  • Oil to deep fry
  • Curd – 2 cup [ 500 grms  ]
  • Rai dal or crushed mustard seeds powder – 2 tbsp

PREPARATION  OF KANJI

Whisk curd  well with 2 or 3 cup water to form thin buttermilk .Add in the mustard seeds dal + salt to taste  and keep aside for 1 hr. This is called rai ka paani . Instead of buttermilk we can just use plain water .

METHOD

Wash and soak both the dal for minimum 2 – 3 hrs.

Drain the water from the dal and grind it in a mixer first without water.

Once the batter thicken start sprinking water and grind to a fine ,fluffy and thick paste. [remember never pour water while grinding you have to keep on sprinkling for smooth grinding or the mixie gets jammed ]

IMPORTANT STEP – Remove the batter ,and beat it with hands for 3 to 4 mins or beater for atleast 1 min. The batter will become light and fluffy.

Add salt to the batter and mix well.

Heat oil on medium flame.

Check the temperature by dropping the batter it should rise immediately.

Once hot start making the vadas.

Wet your hand and take a scoop of batter and drop it in the oil.

Fry on medium flame by splashing hot oil over the vadas .

Fry the vadas till the colour changes .Once the colour changes remove .

Remove and immediately put them in warm water.

Soak it in water for min 30 mins.

Drain and squeeze it gently [ don’t press too much ] between the palms to remove the excess water.

Now soak the vadas in the buttermilk .refrigerate for an hour before serving .

You can sprinkle red chilli pwdr while serving .

NOTE

Instead of buttermilk we can use plain water and add the mustard seeds dal and let it ferment overnight .

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