Recipe of Kanji Vada-A Rajasthani Dish

Recipe of Kanji Vada-A Rajasthani Dish 

Kanji Vada is a famous drink dish from Rajasthan.Kanji and Vada are made by mixing it in two parts. Kanji Vada of Moong Dal is a sour and tasty dish made in Holi on winter.

It keeps the digestive system intact. It is very easy to make.Children, young's & elders are likes to taste with great passion.

Make the Kanji Vada of moong dal and after making it will enjoy its sour taste in plenty.

A variety of dishes are prepared on Holi. Kanji Vada is specially made on Holi.Kanji Vada is very tasty and digestive. Its flavour is spicy and sour. It is also easy to make.

Ingredients to make Kanji Vada 

MOONG DAL 1 CUP

YELLOW SARSON POWDER 3 TAB. SPOON

MUSTARD OIL 2 TAB. SPOON

TURMERIC POWDER 1 TAB. SPOON

RED CHILI POWDER   1/2  TEA SPOON

WHITE SALT 2 TAB. SPOON

HEENG / ASAFOETIDA  2 PINCH 

MEETHA SODA              2 PINCH

REFINED OIL   AS REQUIRED

Procedure to make Kanji Vada 

First make Kanji. For this, we will take 2 litres of water in a container.

Now put 3 table spoon yellow mustard powder in it,add turmeric powder, add red chili powder, and add salt, asafoetida.

Salt can be taken more or less as per taste.

Now add two tablespoons mustard oil. Now mix it. Kanji water has been prepared.

Kanji's water gets sour in summer 3-4 days and in winter takes 5-6 days.

Kanji's water is ready. Now keep it for 3-4 days to be sour. After that, make Vada of moong dal.

After 3 to 4 days the water of Kanji has become sour, now make Vada of moong dal.

Moong dal will soak in water for 2 hours. Moong Dal is wet and absorbed water.

Take out the water and grind it fine. The lentils will be put in the jar of a mixer.

The pulse is to be fine grinded without pouring water. If needed, add 1-2 spoon of water.

The lentils are well beaten. Take it out in the bowl.

Add half a teaspoon of salt in this grinded pulse, add 2 pinches of sweet soda. It will stir well until it becomes soft.

The lentils have stirred for two to three minutes. In this way, now it will be checked by putting it in water.

The lentil is floating in the water i.e. the stir process is no more required. Now fry the dumplings of moong dal.

Put refined oil in a vessel and put it on the gas to heat. When the refined oil gets heated then the dumplings will fry.

Now put small dumplings in the hot oil. Pour as much as the dumplings in the vessel come for fry.

Now put small dumplings in the hot oil. Pour as much as the dumplings in the vessel come for fry.

These dumplings will fry until light brown.

Dumplings have been light brown. Now remove them and keep them in the plate.

Dumplings are to be fry on medium sim, so that the dumplings may not burn and also become deep fry.

In this way all the dumplings will fry.

Dumplings have to put in lukewarm water. As much as you need, soak dumplings.

The remaining dumplings will be kept in the freeze. It is not bad for three or four days.

These dumplings will soak in water till half an hour.

And after squeezing it put them in the water of Kanji.

These dumplings will keep rest in Kanji water for 3-4 hours. When Kanji water is absorbed in then it will serve.

The tasty moong dal Kanji Vada is prepared to serve. Serve it and eat it.

Hope you will like the Recipe of Kanji Vada-A Rajasthani Dish 

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