Kanji vada is a popular delicacy of Rajasthan. Moong dal vadas immersed in tangy mustard flavoured liquid called Kanji.
The famous Rajasthani Kanji vada is full of flavour and can work wonders in detoxifying your liver and thereby, aiding digestion.Kanji vada is a popular local delight in Rajasthan and also prepared on festivities like Holi and Diwali
The Kanji or the ‘Rai ka paani’ needs to be prepared a day in advance to get a slight tang due to the fermentation process.The crisp fried vadas are dipped into the kanji once it is fermented or just before serving.
1 litre water
1 cup curd
2-3 spoon yellow sarso/ rai
Salt to taste
1 spoon red chilli powder
1 teaspoon hing
1 spoon ghee to tamper
1 charcoal if available
1/2 cup moong dal soaked & grinded.Add masalas & fry vadas.
In 1 cup curd add grounded yellow sarso, red chilli powder& salt.Make it smooth paste & add it in water & mix properly.
Now for tempering,heat ghee in katori, add hing to it . When smokes start coming leave the katori in water mixture & cover it with lid for 2-3 hours
The smell of smoke enhances the taste of kanji.Or alternatively if you are using charcoal, apply ghee on charcoal, burn it on gas, drop hing powder on charcoal, when smoke start coming keep the charcoal in empty pan & cover it with lid.
The pan will have the smoked aroma in it. Add the kanji mixture to it after sometime
Keep the kanji water for a day or two to get ready. It needs to be sour & salty.
Make moong dal vadas & soak in kanji water for 2-3 hours.( adding vada is purely optional)
Serve kanjivada chilled.