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Rajasthani Kanji Vada

Team AckoFeb 8, 2024

This one is a tangy and spicy appetizer for your kids and makes them feel hungry after they consume it. It boosts the appetite and also is super refreshing and tasty.

Contents

Ingredients to make Rajasthani Kanji Vada:

For the Kanji:

2 litres of water, 1/4 cup mustard seeds, a pinch of hing, ½ tsp chili powder, salt as per taste, a pinch of crushed fennel seeds

For the Vadas:

1 cup soaked moong dal, ½ tsp coriander seeds, ½ tsp fennel seeds, 1/4 cup finely chopped green coriander, 1-2 chopped green chilies, ½ tsp roasted cumin powder, 1/4 tsp hing, ½ tsp red chilli powder, salt as per taste

Steps to make Rajasthani Kanji Vada

For making the Kanji:

1. Take a grinding jar and add mustard seeds, fennel seeds, red chili powder, hing, and salt. Grind it to a fine powder.

2. Boil water in a pan and let it cool down. Add this powder into the water and mix it well.

3. Now transfer this water into a plastic jar or glass jar. You need to ferment this water for 3-4 days by keeping it in the sunlight.

4. It will turn sour in taste after 3-4 days. Keep mixing the spices once or twice in a day till the water is ready.

5. Once the water turns sour, prepare the vadas.

For making the Vadas:

1. Soak moong dal for 3-4 hours in water and then discard the water and grind the moong dal in a blender.

2. Take a bowl and add this moong dal paste into the bowl. Now, add crushed coriander seeds, fennel seeds, chopped coriander, chopped green chiles, red chili powder, cumin powder, hing, and salt. Mix them well until the mixture gets light and fluffy.

3. Take a pan and pour some oil into it. Heat up the oil and fry small sized vadas into this oil.

4. Fry until they turn crisp and golden in color. Fry on medium flame

5. In a bowl add water and transfer these fried vadas into this water.

6. Let them soak into this water for 1-2 hours.

7. After 2 hours, take out the vadas and squeeze out the excess water.

8. Add these vadas into the kanji water and close the lid of the water after giving it a good mix.

9. Keep these vadas soaked in the kanji for 4-5 hours and let vadas absorb all the water and flavor.

Refrigerate them and serve them chilled.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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