Kanji Vada / Rajasthani Kanji Vada
A traditional Rajasthani snack featuring deep-fried moong dal vadas soaked in a tangy, spiced water known as kanji. This dish is a delightful combination of flavors and textures, perfect for a refreshing snack.
Ingredients
- 2 cups Moong Dal (Soak overnight)
- 1 teaspoon Ajwain (Roasted)
- 1 teaspoon Kasoori Methi
- 1 teaspoon Coriander Powder
- 0.25 teaspoon Coriander Seeds
- 3 units Green Chillies (Chopped)
- 1 teaspoon Ginger Paste
- 0.5 teaspoon Fennel Seeds
- 1 pinch Asafetida
- 0.5 teaspoon Red Chilli Powder
- 2 tablespoons Chaat Masala
- 1 teaspoon Black Salt
- 1 tablespoon Tamarind Pulp
- 0.5 teaspoon Salt
- 4 cups Water (For kanji preparation)
- 500 ml Oil (For deep frying)
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Instructions
- 1Soak the moong dal overnight. Drain the water and grind the dal into a coarse paste using minimal water. Transfer the paste to a large bowl and mix in the green chilli-ginger paste, fennel seeds, asafetida, salt, coriander powder, coriander seeds, red chilli powder, and kasoori methi. Stir well to combine.
- 2Heat oil in a deep pan. Using a tablespoon, drop portions of the batter into the hot oil. Fry the vadas until they are golden brown on both sides. Remove and drain on absorbent paper.
- 3Transfer the fried vadas into a bowl of cold water and let them soak for a few minutes. This will soften the vadas.
- 4In a large bowl, combine water, chaat masala, black salt, tamarind pulp, and roasted ajwain. Mix well to create the kanji.
- 5Remove the vadas from the water, gently squeezing to remove excess water. Add them to the prepared kanji and mix gently. Allow the vadas to soak in the kanji for 10 minutes before serving.
