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by Tarla Dalal
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कांजी वड़ा - हिन्दी में पढ़ें (Kanji Vada, Rajasthani Kanji Vada in Hindi)
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This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi. Instead of moong dal vadas, large chunks of beetroot are marinated in 'rai ka pani' or 'rai ka achaar' to give it a rich red colour. Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off. Also try other Rajasthani snacks like Pyaaz ki Kachori and Khamiri Green Peas Puris .
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Kanji Vada, Rajasthani Kanji Vada recipe - How to make Kanji Vada, Rajasthani Kanji Vada
Tags
Rajasthani NaashtaRajasthani Traditional CombinationsIndian snacks with little planningIndian Snacks for EntertainingDeep FryIndian PartyKadai Veg
Soaking time: 1½ hours Refrigeration time: 24 hours Preparation Time:   Cooking Time:   Total Time:   Makes 6 servings (12 vada )
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For The Kanji
1/4 cup split mustard seeds (rai na kuria)
1 tbsp black salt (sanchal)
1 1/2 tsp chilli powder
salt to taste
For The Vadas (makes 20 Vadas)
2 1/2 cups yellow moong dal (split yellow gram) , soaked for 1 1/2 hours and drained
1 tsp ginger-green chilli paste
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
salt to taste
Other Ingredients
oil for deep-frying
Method
For the kanji
For the vadas
How to proceed
Accompaniments
Fruit Punch
Pineapple and Orange Drink
Pudina Chaas, Mint Chaas Recipe
Nutrient values (Abbrv)per vadaEnergy 155 cal Protein 7.8 g Carbohydrates 19 g Fiber 2.6 g Fat 5.4 g Cholesterol 0 mg Sodium 8.6 mg
Click here to view calories for Kanji Vada, Rajasthani Kanji Vada
RECIPE SOURCE : Rajasthani Cookbook
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Reviews
Anjanna
on 29 Mar 19 02:40 PM
Sometime vada do not become fully fluffy. Why does it happen?
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Tarla Dalal    You can add ¼ tsp baking soda to make them fluffy.
30 Mar 19 09:17 AM
muskan
on 18 Jan 17 03:55 PM
Kanji Vada akksar holi ke tyohaar pe banaya jata hai thanks for good Rajasthani recipes provided by Tarla Dalal Madam
nisha
on 29 Sep 16 03:42 PM
my mil''s favourite... she tried it n loved it.....
priyanka
on 28 Sep 16 05:23 PM
water should not b kept in the fridge until kanji is fermented with mustard seed.for kanji is is required to keep water mixed with mustard powder in sun for 4 or 5 days before putting it in fridge and soak vadas.
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Tarla Dalal    Hi Priyanka,Thank you for your suggestion, we will look into it.
29 Sep 16 09:18 AM
Payal Parikh 86
on 01 Apr 15 01:45 PM
Vada made from yellow moong dal are soft from inside and when dipped in the kanji it gets softer and taste really good.
loves cooking
on 29 Jul 14 05:29 PM
traditional rajasthani recipe. Vadas dipped in spicy liquid make for a perfect snack. something that one would like to have in evening. the liquid is chatpata.
Vinita_Raj
on 28 Nov 12 10:45 AM
Moong dal vadas soaked in mustard based mixture and serve chilled.