Kanji Vada

Name: Kanji Vada
Ingredients: For vadas:; 2 cup moong dal soaked; 2-3 green chillies; 2 tsp coriander seeds; 1 tsp fennel seeds; Pinch hing; to taste Salt; Oil for deep frying; For the kanji; 6-7 glass water; 1 tsp mustard powder; to taste Black salt; 1 tsp chilli powder; 1 tsp fennel seeds(powder)

Cooked 2 times

Rinku Aggarwal Goel @cook_12133550

#Mothersday

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For vadas:
2 cup moong dal soaked
2-3 green chillies
2 tsp coriander seeds
1 tsp fennel seeds
Pinch hing
to taste Salt
Oil for deep frying
For the kanji
6-7 glass water
1 tsp mustard powder
to taste Black salt
1 tsp chilli powder
1 tsp fennel seeds(powder)

Cooking Instructions

1

For vadas:soak the dal for 2hours..drain well
2

Add all ingredients mix well and grind to a coarse batter.add little water if required..
3

Heat oil in a deep frying pan over medium flame
4

Make small balls and fry these in hot oil until golden brown
5

Remove and drain excess oil and deep fried vadas immediately in a bowl full of water for at least 1hour
6

Drain and squeeze out all the vadas gently between your palms..
7

For the kanji:combine all the ingredients and blend in a mixer to a smooth powder
8

Transfer the powder into a deep bowl,add 6-7 cups of water and mix well..cover with a lid..
9

How to proceed:place the vadas in the kanji and allow them to soak for at least 1 day.
10

Then refrigerate and serve chilled