- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Serving: 5 People
- Calories: 9519 kcal
- Carbohydrate Content: 323.63 g
- Cholesterol Content: 0 mg
- Fat Content: 880.71 g
- Fiber Content: 130.4 g
- Protein Content: 121.28 g
- Saturated Fat Content: 89.317 g
- Serving Size: 1
- Sodium Content: 1422 mg
- Sugar Content: 40.93 g
- Trans Fat Content: 235.588 g
Kanji Vada is a tasty and refreshing drink recipe. Kanji vada is a delicious liquid extract of food. Kanji vada is made around on the festival of the Holi. Kanji Vada is a time-consuming recipe, so you need to make it a few days before Holi so that all its flavors are adequately mixed into the water. Kanji Vada gives you a rich taste of mustard seeds, red chili powder, and chilled water. This recipe is perfect for the digestion system. Learn how to prepare Kanji vada with this easy to follow instructions and enjoy the festival.
Ingredients of Kanji Vada Recipe
- Moong dal (Split Green gram) - 500 gm
- Salt - 1 Teaspoon
- A pinch of asofetida
- Red chilli powder - 2 Teaspoons
- Water - 6 Glass
- A pinch of baking powder
- Mustard seeds (rai) - 4 Teaspoons
- Oil for deep frying - 4 Cups
How to Make Kanji Vada
Step 1: Wash the moong dal properly and soak it for 4 hours and then grind it to a fine paste, add some water while grinding the moon dal. Make a little beat thick batter.
Step 2: Beat the batter well till it becomes light and fluffy.
Step 3: Now, add salt, baking powder to the batter and again beat it.
Step 4: Now, Take a frying pan and preheat oil.
Step 5: Take a little batter and give it a shape of a small ball, then flatten from the top of the ball and put it into the hot oil.
Step 6: Deep fry this balls on MEDIUM heat for 2-4 minutes and then fry on LOW flame till it turns golden brown.
Step 7: soak the vadas into the water for 1 hour then drain and squeeze out the water by pressing them between your palms.
Step 8: Now, mix the salt, red chili powder, mustard seed powder, asafetida into the 1-liter water.
Step 9: Add fried vadas into the water and cover the mouth of the jug or pot with a cloth and place it into the refrigerator to cool for 24 hours.
Step 10: Serve chilled Kanji vada.