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Kanji Vada

Kanji Vada

Cooking Time

Preparation Time : 30

Cook Time : 5

Total Time : 35


Serves 4

  • 1 cup-urad dal (soaked in water for 1/2 hour

  • 1/2 cup-black musturd seeds (soaked in water for 10 minutes)

  • 1 tsp-hing

  • 1 tsp - red chilli powder

  • 1/2 tsp jaggery(gud)

  • 2 tsp -salt or as required

  • 1 litre-water

  • 1 cup- oil


  • 01

    For the kanji::- Take soaked mustard seeds in a mixer jar.grind and make a smooth paste. transfer this paste into a deep bowl and add water,salt,hing,red chilli powder and jaggery and mix well with spoon.

  • 02

    For the vada::-- blend the soaked dal and make a fine paste without using any water. Heat oil in a kadhai. Wet your hands and take 1/2 tsp of dal paste on your palm and shape this into a circle.

  • 03

    Drop it in oil.make all vadas like this and deep fry on medium heat till it turns golden brown of all sides. . Drain it in an absorbent paper.

  • 04

    Add all vadas in the prepared kanji water.cover and rest for 2 days. After 2 days you can serve this kanji vada. This is best source of digestion.



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