Kanji Vada like golgappa is tangy, tasty and delicious recipe usually made at the time of Holi. This recipe is one such dish that is savored during the festival. It is spicy drink made with spices such as asafetida, red chili, black salt etc, served along with vada moong dal vada. This recipe is is tangy, sweet and spicy at once and can easily be made at home. It also helps in digestion. Traditionally it is a Rajasthani recipe.
Kanji Vada is a very tasty drink. After eating sweets on festivals, if you feel that you do not feel
like eating anything and if you get to drink kanji at that time, then the taste of kanji is good,
after a while the desire to eat something else also starts. Although kanji can be made at any time, but if you make kanji on festivals, it will be very nice. Let’s start making the it.
If you have not been able to make vadas, then you can also serve by adding raita-boondi in a kanji glass.
If yellow or black mustard is not available, then mustard seeds can also be used.
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Vadas can be kept in refrigerator for 3-4 days without any problem. So when you want to eat you can add 4-5 vada (soak the vadas in water for some time) in a glass and add liberal help of kanji and enjoy it.
Serve large quantity of kanji with vadas so that you can enjoy large gulp of vada kanji.
Kanji Vada – for Besan Ladoo | Mawa Burfi | Kaju Katli
Kanji Vada
Ingredients
- 100 grams moong dal
- 2 pinches asafetida
- 1 teaspoon turmeric powder
- ¼ teaspoon chili powder
- 1 tablespoon yellow mustard
- 1 teaspoon salt or salt to taste
- 1 teaspoon black salt
- 1 tablespoon mustard oil
- Mustard oil or Olive Oil for frying
- 2 Liter water
Instructions
For Kanji :
- Take water in a vessel/ patila and let in simmer on flame. Let it cool down.
- Add asafetida (hing), turmeric powder, red chili powder, yellow mustard, salt, black salt and mix well.
- Pour the water in glass container and close the lid and keep aside for 2-3 days
- Stir the kanji everyday with a clean and dry spoon.
For Vadas :
- Clean moong dal thoroughly and soak in water for 2 hours. Drain out the excess water.
- Grind the soaked moong dal in a mixture jar coarsely. Take out the dal in a mixing bowl and add salt to it. Whisk well.
- Heat enough oil in a wok or pan or kadai to deep fry the vadas.
- Make small ball from the mixture and drop it to the hot oil.
- Now deep fry the vadas till they get fluffy and golden brown from all sides.
- Drain out the fried vadas on paper kitchen towels to remove excess oil.
- Soak these fried vadas in lukewarm water for 15 minutes and then squeeze out the excess water.
- Add vadas in kanji
- Place 4 to 5 vadas in one serving of kanji. Serve and enjoy this soothing and refreshing drink.
