Rajasthani Kanji Vada Recipe

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