Kanji Vada

Published under: Vada

Kanji Vada is a popular and easy to make Rajasthani dish typically made during summer and during any fasting time. This is typically served with a liquid made of a mustard seed powder, black salt, asafoetida powder, lemon juice and water. This tangy water is helpful for digestion and improving the appetite.
Kanji Vada

Moong Dal – 2 cups
Red Chillies – 8 to 10, depending on size
Coriander Seeds – 2 tsp
Ajwain (Omam Seeds) – 2 tsp
Mint Leaves – handful
Salt as per taste
Oil as required

1. Soak the dal for 2 to 3 hours.
2. Drain well.
3. Add salt, red chillies, coriander seeds and ajwain.
4. Mix well and grind to a coarse batter. Add little water if required.
5. Heat oil in a deep frying pan over medium flame.
6. Pinch small balls and flatten them lightly.
7. Fry these in the hot oil until golden brown.
8. Remove and drain excess oil.
9. Serve with the tangy water.

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Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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