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Kanji Vada

This traditional Marwadi dish is specially made during holi. Moongdal vadas soaked in sour water is a snack that everybody will enjoy. This is Sanjeev Kapoor exclusive recipe.

New Update
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

  1. 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.
  2. 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. 
  3. 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. 
  4. Soak the vadas in the kanji for 1-2 hours in the refrigerator. 
  5. Transfer into serving glasses, garnish with coriander leaves and serve. 
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