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Kanji Vada | Rajasthani Kanji Bada | Moong Dal Pakora

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Kanji Vada | Rajasthani Kanji Bada | Moong Dal Pakora

Popular Indian street food, pakora & fermented spiced water

Features:
  • South Indian
Cuisine:

Sour & Spicy Water just like pani puri with moong dal pakora.

  • 3days 15 mins
  • Serves 4
  • Easy

Directions

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Ingredients

For Kanji 

Mustard seeds (सरसों) – 1 tbsp

Yellow Mustard/Rai (पीली सरसों/राइ) – ½ tbsp

Cumin (जीरा) – ½ tbsp 

Black Salt (काला नमक) – ½ tbsp

Salt (नमक) – ½ tbsp

Chilli powder (लाल मिर्च पॉउडर) – 1 tsp 

Turmeric (हल्दी) – ¼ tsp 

Dahi (दही) – 1½ tbsp

Water (पानी) – 1 liter 

 

For Smoking 

Cinnamon (दालचीनी) – 1 no

Heeng (हींग) – ½ tsp 

Ghee (घी) – 1 tsp

 

For Moong Dal Vada 

Moong Dal (मूँग दाल) – 1 cup 

Ginger (अदरक) – 1 inch piece

Green Chilli (हरि मिर्च) – 2 nos

Cumin (जीरा) – 1 tsp

Salt (नमक) – to taste  

Water (पानी) – a dash

Chilli Flakes (चिल्ली फ़्लैक्स) – 2 tsp 

Coriander chopped (धनिया पत्ता) – 2 tbsp 

Whole coriander (साबुत धनिया) – 2 tsp

Oil (तेल) – to fry 

 

Finishing 

Mint leaves (पुदीना) – handful  

Warm Water (गुनगुना पानी) – 1 lt

 

Steps

1
Done

For Kanji, add mustard seeds, yellow mustard and cumin to the mixer grinder and grind it dry into a fine powder. Add the powder in a clean dry bowl, then add black salt, salt, red chilli powder, turmeric powder and curd, then mix it together. Now, add water into the mixture and mix it well.
Now for smoking, float a steel bowl on kanji which is in the bowl, burn a stick of cinnamon and keep it in the steel bowl, then add heeng and ghee on it. Cover the bowl with a lid for 10 minutes. Convert it into a jar and ferment it for 2 - 4 days. Do not keep it in refrigerator.

2
Done

For vada, soak moong dal overnight. Add the soaked moong dal, ginger, green chillies, jeera, salt and little bit of water and coarsely grind it in small batches.
Now convert it into a bowl, add chilli flakes, coriander leaves and whole coriander. Now, we just have to fry it in oil. Take small amounts of batter and put it in hot oil for frying in the shape of small balls, fry it till golden brown. Remove the excess oil of the vada by putting them in lukewarm water and squeezing it well.
Now add the vada into the kanji and Kanji vada is done! Enjoy.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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