Kanji vada recipe
Kanji vada recipe is shared.It is mostly served after marriage parties,festivities because It aids in digestion and increases the appetite.Kanji vada act as a probiotic because it contains beneficial bacteria.This recipe has 2 steps.First is to make kanji and second to make vadas with lentils.Kali gajar kanji is equally beneficial.
Ingredients (Kanji vada recipe)
Water – 11/2 litre
Asafoetida powder – 1 spoon
Rai – 2 spoons
Black salt – 1/2 spoon
Rock salt – 1 spoon
Black pepper powder – 3/4 spoon
Turmeric powder – 1/2 spoon
Red chilly powder – 3/4 spoon
Dhuli moong – 1 cup
Grated ginger – 1 spoon
red chilly powder – 1/2 spoon
Oil for frying
Method (Kanji vada recipe)
To make kanji,burn a coal till really hot.Put it in a steel bowl,pour 1/10 spoon ghee and 2 pinches of asafoetida powder.
Invert a glass jar on the bowl,when fumes start emitting.
Wait till the fumes subside.
Pour 11/2 litre of water in the jar when fumes subside.
Add rai,black salt,rock salt,black pepper powder,turmeric powder and red chilly powder in the water.Mix and cover with a lid.
Let it stay for 3 days till rai matures.
After 3 days,To make vadas ,soak moong dal for 4 hours.
Blend dal with ginger ,salt and red chilly powder to a paste.
To fry vadas,heat oil till medium hot.Fry vadas till golden brown.
Take a mixing bowl,Pour water in it.Mix salt and asafoetida powder in the water.
Soak vadas in this water for 2 hours.
Check for the kanji,mix with a ladel.Fragrant kanji is ready.
Kanji and vadas are ready.Ready to serve.
Sqeeze vadas and put in a glass.Pour kanji over vadas.
Now ready to consume.
Vrat vale dahi bhalle is also worth try recipe.