Spicy moong dal vadas dipped in tangy Kanji…
The Kanji recipe traditionally used for this combination i.e. Kanji Vada, is a simple beverage of mustard seeds, red chilli powder and salt. I, however, used the Punjabi Kanji recipe.
Kanji vada is a popular street food around Rajasthan, parts of Punjab and Delhi (old Delhi specially).
An innovative recipe using Kanji is Kanji Pulao.
Makes: 15-18 moong dal vada
Soaking: 6-8 hours or overnight
Cooking: 20-25 minutes
*assuming you already have a batch of Kanji in the refrigerator. Read Kanji recipe here.
Ingredients to make Kanji Vada
3 cups Kanji
1 cup yellow moong dal
1 inch piece of ginger
3-4 green chillies
Salt to taste
Cooking oil for frying
Lukewarm water for soaking the fried moong dal vadas
Method of making Kanji Vada
Wash and soak the yellow moong dal for 6-8 hours or overnight. Drain the yellow moong dal and grind to a rough texture. You could finely chop the ginger and green chillies fine and add to the ground yellow moong dal or simply grind the spices with the dal. Add salt to taste and mix.
Whisk this batter for a minute or so to incorporate air in to the moong dal vada batter, to make soft moong dal vadas.
Heat cooking oil and deep fry the moong dal vadas on medium heat, until golden brown and cooked through.
If the oil is too hot, the moong dal vadas will turn brown quicker and remain uncooked on the inside. If the oil is not hot enough the vadas will soak in a lot of extra oil.
Keep a pan filled with lukewarm water ready on the side. Dip the fried moong dal vadas straight from the frying pan in this water and let them soak in the water for a couple of minutes. To drain, lightly press the moong dal vadas and remove water.
Dip the drained moong dal vadas in chilled Kanji and serve flavourful Kanji Vada.
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