Traditional Kanji Vada Recipe

Traditional Kanji Vada Recipe

Ingredients:

• 5 medium carrot
• 8 cup water
• 4 teaspoon mustard seeds
• 1 cup urad dal
• 1 medium green chilli
• 1 handful chopped coriander leaves
• 1 cup refined oil
• 2 pinches asafoetida
• 1 teaspoon red chilli powder
• 1 teaspoon black salt
• 1/4 cup moong dal
• 1 teaspoon garam masala powder
• 2 pinches salt

Recipe :

• Step 1 Chop the carrots

  To prepare Kanji, rinse and peel the carrots. Chop into long pieces.

• Step 2 Add all ingredients in a jar and mix well

  Mix all the ingredients including carrot, asafoetida, water, red chilli powder, mustard seeds and black salt in a glass or ceramic jar.

• Step 3 Cover the jar and keep it in sunlight

  Cover with a muslin cloth and keep the jar in sunlight for 3-4 days. Stir with a wooden spoon every day before keeping the jars back in the sun. When the kanji tastes sour, it means the drink is fermented.

• Step 4 Soak urad and moong dal overnight

  Now, for making Vada, wash and soak urad and moong dal overnight. Drain out excess water.

• Step 5 Blend spices with soaked dals and make a batter

  Add asafoetida, salt, garam masala and green chilli. Grind to make a thick batter.

• Step 6 Prepare and deep fry the vadas

  Now heat oil in a large frying pan. Make vada of the batter and fry until golden brown. Remove excess oil. Drop the hot vadas in a bowl filled with cold water and leave for about 3-4 minutes.

• Step 7 Garnish and serve Kanji Vada

  In a serving glass, pour kanji and place vada at the top. Garnish with roasted cumin powder and chopped coriander leaves.