कांजी वड़ा रेसीपी । Kanji Vada Recipe - How To Make Kanji Vada | Authentic Kanji Vada

Take water in a vessel and let it simmer on flame.

Clean moong dal thoroughly and soak in water for 2 hours. Drain out the excess water later.

Let the water cool down and then pour into glasses or a plastic container.

Add asafoetida, turmeric powder, red chili 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 every day with a clean and dry spoon.

On the fourth day, the kanji is ready when all spices mix with the water.

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.

Heat enough oil in a wok or pan to deep fry the vadas.

Pinch small balls from the mixture and drop them into the hot oil. Place 8 to 10 vadas in oil at a time or as many as possible.

Deep fry the vadas 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.

Place 4 to 5 vadas in one serving of kanji. Serve and enjoy this soothing and refreshing drink.

Equipment Needed

Spice Level:

Dietary