Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Rajasthani Kanji Vada Recipe, we will first make the Kanji
Step 2: The kanji once made has to be fermented for at least 24 hours
Step 3: Combine all the ingredients for the Kanji in the small jar of the blender to make a smooth powder
Step 4: Transfer the powder to a large bowl that has a lid
Step 5: Add 1-1/2 liters of water to the powder and stir well to combine
Step 6: Check the salt and spices and adjust to suit your taste
Step 7: Cover the Kanji water with a lid and refrigerate for 24 hours
Step 8: Once you are ready to make the Kanji Vada's we will prepare to make the vada for this recipe
Step 9: Make sure you have soaked the dal for atleast two hours
Step 10: Drain the water
Step 11: Add the soaked dal, the moon sprouts, ginger and green chiles into a food processor and grind to a smooth thick batter without adding any water
Step 12: Next step is to pan fry the Vada
Step 13: Heat a Kuzhi Paniyaram Pan on medium heat
Step 14: Add a few drops of oil into each cavity
Step 15: Spoon a portion of the vada and add it into the cavity
Step 16: Cook the vadas evenly on both sides until golden brown on both sides and it is cooked from the inside
Step 17: You can optionally cover the pan and cook the vadas
Step 18: Proceed the same way with all the remaining vada batter
Step 19: Heat a large bowl with water and warm it slightly
Step 20: Once warm, turn off the heat
Step 21: Soak the pan fried vadas in the water for about 1/2 an hour
Step 22: This will soften the vadas as soon as they are fried
Step 23: Very similar to the dahi vada
Step 24: Drain off the excess water from the vada and place it in a large serving bowl
Step 25: Pour the fermented Kanji water into the vadas and refrigerate for a couple of more hours until the vadas get soaked well in the spicy kanji water and serve
Step 26: Serve the Rajasthani Kanji Vada Recipe as a tea time snack or as a side dish for parties