How to make Kanji Vada
Kanji Vada is a Rajasthani drink. In Marwar, after Holi Gujiya, if any dish is mandatory on the festival of Holi, then it is Kanji Vada. It is very easy to make this delicious dish. The biggest specialty of Kanji Vada is its sweet and sour water and the vadas in it dissolve in your mouth like cotton swabs. To make Kanji Vada, people add many ingredients to it as per their choice. But we will tell you how it is made in Rajasthan. You can prepare it on this weekend of Holi, so let us tell you the method of making Kanji Vada.
Ingredients for making Kanji
Water, turmeric, asafoetida, yellow mustard, black mustard, salt, mustard oil and red chilli.
How to make Kanji
To make Kanji, first boil water in a pan. When the water boils, keep it aside to cool. When the water cools down, add turmeric powder, red chili powder, black-yellow mustard and salt as per taste one by one and mix it well. Now transfer this water into an earthen pot. (If there is no earthen pot, then transfer it to a glass jar) Now cover the mouth of the earthen pot with a clean muslin cloth. Now keep this water to ferment in the sun for 4-5 days. After fermentation the taste of Kanji becomes slightly sour.
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Ingredients for making Vada
Moong, pulses, salt, oil, chilli, ginger, garlic
How to make Kanji Vada
To prepare Kanji Vada, soak moong dal overnight. In the morning, take out these lentils from water and grind them coarsely in a grinder with salt, chilli and ginger. Now take out this batter in a bowl and beat it well so that it becomes fluffy. Now turn on the gas and place a pan, heat oil in it and make small vadas and put them in it. Fry the vadas well till they turn golden and when they are ready, take them out and keep them aside. Now in the next step, add asafoetida in lukewarm water in a big bowl, mix it and put these prepared vadas in this water and leave it for 10 minutes. After 10 minutes, take out the vadas and put them in the jar containing kanji. Your spicy Kanji Vada is ready to serve.
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