Name: Kanji Vada recipe by hema khanna at BetterButter
Prep time: 120 min
Cook time: 7 min
Total time: 127 min
Yield: 4
Ingredients: Moong Dal Dhuli - 1 1/4 cup; Powdered Saunf -1tsp; Coriander Seeds - Powdered 1tsp; Water - 5 Cups; Hing - 1/2tsp; Black Pepper - 12 Crushed; Green Chili Paste - 3tsp; Coriander Leaves - 3tsp; Mustard Seeds - 2 3/4tsp; Red Chili Powder - 1tsp; Oil - For Frying

ABOUT Kanji Vada RECIPE

It's a delicious, refreshing combo of lentils and spicy mustard curry.

Ingredients Serving: 4

Moong Dal Dhuli - 1 1/4 cup
Powdered Saunf -1tsp
Coriander Seeds - Powdered 1tsp
Water - 5 Cups
Hing - 1/2tsp
Black Pepper - 12 Crushed
Green Chili Paste - 3tsp
Coriander Leaves - 3tsp
Mustard Seeds - 2 3/4tsp
Red Chili Powder - 1tsp
Oil - For Frying

Instructions

Coarsely grind mustard seeds with red chilli and salt.
Take the above made mixture in a bowl and add 5 cups water. Mix well and keep for 2 days to ferment.
Drain Moong dal and grind to a paste. It should be soft and smooth but not runny.
Take the dal paste and add salt, saunf, coriander seeds, hing, black pepper and green chilli paste and mix it very well.
Now add coriander leaves and mix well again.
Heat oil in a kadhai and add then drop the batter into oil to make vadas. Fry until golden.
Soak the vadas in water for 5 minutes and then squeeze and put them in kanji water for at least 2 hrs. Garnish with chopped coriander leaves before serving.

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