Kanji vada recipe

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.











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