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Main ingredients | Mustard seeds, Red chilli powder, Split skinless green gram (dhuli moong dal), Coriander seeds, Fennel seeds, Crushed black peppercorns, Green chillies, Asafoetida, Fresh coriander leaves, Oil |
Cuisine | Marwadi |
Course | Snack |
Prep time | 3-3.5 days |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- Kanji
- 4 tablespoons mustard seeds
- 1 teaspoon red chilli powder
- Salt to taste
- Vada
- 1 cup split skinless green gram (dhuli moong dal), washed, soaked for 4-5 hours and drained
- 1 tablespoon coarsely crushed coriander seeds
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon crushed black peppercorns
- 2 green chillies, finely chopped
- ½ teaspoon asafoetida (hing)
- Salt to taste
- 1 tablespoon chopped fresh coriander leaves + for garnish
- Oil for deep frying
Method
- Put the mustard seeds in a mixer jar, add red chilli powder and salt and grind to a fine powder. Transfer this powder into a large jar and add 5 cups water. Cover and set aside to ferment for 3 days. This is kanji.
- To make the vada, put the drained split skinless green gram in a mixer jar, grind to a thick and smooth paste and transfer into a large bowl. Add crushed coriander seeds, fennel seeds, crushed black peppercorns, green chilies, asafoetida, salt and coriander leaves and mix till well combined.
- Heat sufficient oil in a kadai. Gently slide in small portions of the mixture and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Soak the vadas in the kanji for 1-2 hours in the refrigerator.
- Transfer into serving glasses, garnish with coriander leaves and serve.
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