Monday, July 6, 2009

Kanji Vada

For kanji:
4 cups Water
1/2 cup Mustard seeds Powder
2 tesp Redchilli Powder
Salt to taste
1 tesp Asofoetida(Hing) Powder
1 pc coal
For Vada:
2 cups Split yellow moong dal (soak it for 4 hours)
1 teasp ginger paste
1 teasp Garlic paste(optional)
1 teaspoon fennel seeds(sauf)
1/2 teaspoon asafoetida (Hing)
1 tesp red chilli pd
Salt to taste
Oil to fry
For Kanji:
1.Heat the coal piece on fire.When it gets cooked,Put a pinch of hing on it.It will make fumes.Cover it with a deep pan in which you want to make kanji.The aroma of hing will make a good taste of kanji.This is the traditional way of Marwaries to make kanji.
2.Now take that deep pan and pour water.Mix mustard seeds powder,red chilli pd and salt.Cover it and keep it aside.
For Vada:
1.Grind dal coarsely in a mixer.Add ginger, garlic paste,salt , red chilli pd,fennel seeds.Mix all very well.
2.Take a bowl of water.Add asafoetida in it.
3.Now take a round big spoon,dip it in hing water,take dal in it and leave the dal paste in heated oil in a kadai.
4.Again dip the spoon and repeat the step 3.By doing this vadas will not stick with spoon.
5.Deep fry all the vadas.
6.After frying all the vadas soak them in water for 1hr.
Kanji Vada:
1.Then take out these vada and squeeze out the water.Soak them in Kanji made above.
2.Keep this kanji vada for one day.After one day the real taste of kanji will come.


EC said...

Have read about it in a cookbook..looks delicious

ARUNA said...

hi Arti, this is a new recipe to me.....looks tempting!!!!

arti agarwal said...

Thanks suchitra for ur comment

arti agarwal said...

Thanks Aruna