Rajasthani Kanji Vada Recipe
A Rajasthani delicacy, the Kanji Vada is a delightful and flavorful dish made from lentils soaked in a mildly spicy fermented mustard curry. Traditionally deep-fried, this recipe provides a lighter alternative by pan-frying the vadas using a Kuzhi Paniyaram pan. Incorporating moong sprouts adds a nutritious touch to this tasty snack. This dish can be served as a tea-time snack or as a side dish at parties, offering a blend of tangy, spicy, and savory flavors in every bite.
Cuisine: Rajasthani
Course: Snack
Diet: High Protein Vegetarian
Ingredients:
For Moong Dal Vada:
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup (soaked for 2 hours) |
| Green Moong Sprouts | 1/2 cup |
| Ginger (grated) | 1 inch piece |
| Green Chillies (chopped) | 2 |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Oil | For cooking |
| Curry Leaves (optional) | A few |
| Salt | To taste |
For the Kanji (Mustard Curry):
| Ingredient | Quantity |
|---|---|
| Mustard Seeds (Rai/Kadugu) | 1/4 cup (split) |
| Black Salt (Kala Namak) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 70 minutes (including fermentation time)
Servings: 4-6
Instructions:
Step 1: Prepare the Kanji (Mustard Curry)
-
Grind the Mustard Seeds:
Combine all ingredients for the Kanji (mustard seeds, black salt, red chili powder, asafoetida, and salt) in a blender jar. Grind into a smooth powder. -
Mix the Powder with Water:
Transfer the powdered ingredients to a large bowl with a lid. Add 1.5 liters of water and stir well to ensure even distribution of spices and salt. Adjust the seasoning according to your taste preferences. -
Ferment the Kanji:
Cover the bowl and refrigerate the Kanji for 24 hours. This fermentation step is crucial for developing the characteristic tangy flavor of the dish.
Step 2: Prepare the Vada Batter
-
Soak the Dal:
Ensure the yellow moong dal is soaked in water for at least two hours. After soaking, drain the water completely. -
Grind the Ingredients:
In a food processor, combine the soaked moong dal, green moong sprouts, grated ginger, and chopped green chilies. Grind everything into a smooth, thick batter. Avoid adding any water to keep the batter firm.
Step 3: Cook the Vadas
-
Pan Fry the Vadas:
Heat a Kuzhi Paniyaram pan on medium heat. Add a few drops of oil into each cavity. Once the pan is hot, spoon the vada batter into each cavity and cook on both sides until golden brown and crisp. You can cover the pan while cooking to ensure the vadas cook evenly from the inside out. -
Repeat the Process:
Continue cooking the remaining vadas in batches, adding oil as needed.
Step 4: Soak the Vadas in Water
-
Soak the Fried Vadas:
Heat a large bowl of water and warm it slightly. Once warm, turn off the heat. Soak the fried vadas in this water for about 30 minutes. This softens the vadas, similar to the dahi vada process. -
Drain the Excess Water:
After soaking, gently press the vadas to remove any excess water and place them in a serving bowl.
Step 5: Assemble and Serve
-
Pour the Fermented Kanji:
Once the vadas are drained, pour the prepared, fermented Kanji water over them. Let the vadas soak for a couple more hours in the refrigerator, allowing them to absorb the spicy, tangy mustard water. -
Serve:
Once the vadas have soaked well and are full of flavor, serve the Rajasthani Kanji Vada as a delicious snack or as a unique side dish at your next gathering.
Tips for the Perfect Kanji Vada:
- Fermentation: The fermentation of the Kanji is a critical step, so be sure to allow at least 24 hours for the flavors to develop.
- Soaking Vadas: Soaking the vadas in warm water after frying makes them soft and spongy, allowing them to soak up the tangy Kanji.
- Pan Frying: Pan-frying the vadas is a healthier alternative to deep-frying but still yields a crispy and flavorful result.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | ~6 g |
| Carbohydrates | ~18 g |
| Fiber | ~4 g |
| Fat | ~5 g |
| Sodium | ~350 mg |
| Iron | ~2 mg |
Rajasthani Kanji Vada is a perfect blend of traditional flavors and modern twists, making it an ideal dish for any occasion. Enjoy the savory, tangy goodness of this delightful snack from Rajasthan!
