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KANJI VADA RECIPE

Kanji Vada Recipe

Ingredients of this recipe:

1kg Urad Daal
2 pinch of Asafetida (Hing)
36 glasses of Water
4 tsp Rai (ground)
Oil to fry
3 tsp Salt or to taste
2 tsp Red Chili Powder
Oil for deep frying

Method to make this recipe : kanji vada:
  • For Bhallas :
  • Clean, wash and soak the daal overnight.
  • Grind it into smooth paste.
  • Add salt to taste and whisk it very well so that the mixture is fluffy.
  • Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown on a moderate heat.
  • Take care not to make the vadas too thick.
  • For Kanji :
  • Heat tawa (griddle) and put the a pinch hing on it.
  • Take an earthenware pot (matka), and as soon as the hing emits an aroma (smoke), turn the pot upside down on the tawa to soak up the smell.
  • Now fill the pot with 36 glasses of warm water and rai, salt and chili powder, mix well..
  • Add the fried vadas to it.
  • Cover the mouth of the pot tightly with muslin / cheese colth.
  • Keep the pot in sunlight for 7-8 days.
  • Take care to keep inside in a warm place at night.
  • After 8 days it tastes sour (khatta) it is ready to be served.
 
 

 
 

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