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Kanji Vada recipe

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Ingredients for Kanji Vada

  • Water : 2 lit
  • Asafoetida : 2 pinch
  • Turmeric Powder : 1 tsp
  • Red Chilli powder : 1/2 tsp
  • Mustard Seeds (Rai) : 2 tsp
  • Black Salt : 1 tsp
  • Salt to taste
  • Mustard Oil : 1/2 tsp
  • Moong Dal : 1 cup
  • Vegetable Oil to deep fry vada
  • How to make Kanji Vada

    Boil the water and keep it for cooling. When water is cool, mix asafoetida, turmeric powder, red Chilli powder, mustard seeds, black salt and salt in the water and keep it in a jar of glass.

    Keep the jar covered for 3 days. Stirr this water morning and evening for 30 seconds daily.

    On 4th day, Kanji will be ready. It tastes sour.

    Wash and soak moong dal in water for 3 hrs.

    Drain the moong dal and grind it to a thick paste. Blend it little to maek a fluffy paste. If reuired, add water.

    Add salt to grinded moong dal and mix well.

    Now heat vegetable oil in a deep pan and make moong dal pakoda in it.

    Drain the extra oil and keep these vada in wam water for 10 minutes.

    Later add them to kanji water.

    Serve it cold.

     

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