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Kanji vada
Portions serving: 7-8 pax
Preparation time: 05 min
Cooking time: 40 min
Calories: 179 cal per portion
Ingredients
For kanji masala:
Dry red chilli 3 pcs
Yellow mustard 3 tbsp
Black mustard 2 tbsp
Ajwain 1 tsp
Black pepper 1 tsp
Jeera ½ tbsp
For kanji:
Carrot 4 pcs
Beetroot 1 pc
Black salt 1 tbsp
Hing 1 tbsp
Kanji masala 4 tbsp
Green chilli 3-4 pcs
For vada:
Yellow moong dal 1 cup
Urad dal ½ cup
Hing 1 tsp
Green chilli 2 pcs
Ginger 1 inch
Salt 1 tsp
Jeera 1 tsp
Black pepper 1 tsp
Oil for deep frying
Water 4 cups
Salt 1 tsp
Hing ½ tsp
Boondi ½ cup
Mint leaves ¼ cup
Method:
Kanji Masala Recipe:
1. Begin by heating a pan over medium heat.
2. Add dry red chilli, yellow mustard seeds, black mustard seeds, black pepper, ajwain (carom seeds), and jeera (cumin seeds) to the pan.
3. Dry roast the spices until they become aromatic and slightly darken in colour, ensuring not to burn them.
4. Once roasted, transfer the spices to a mixer jar or spice grinder.
5. Grind the roasted spices into a fine powder, creating your homemade kanji masala.
6. Store the kanji masala in an airtight container for future use.
Kanji Recipe:
1. Start by thoroughly washing the carrots and beetroot under running water.
2. Peel the carrots and beetroot, then cut them into thick batons or strips. Set aside.
3. In a large pan, bring water to a boil over high heat.
4. Once the water reaches a rolling boil, remove the pan from the heat and set it aside.
5. In a mixing bowl, combine the prepared carrot batons, beetroot batons, freshly prepared kanji masala, black salt, hing (asafoetida), and finely chopped green chilies.
6. Mix the ingredients until well combined.
7. Transfer the mixture into a clean and sterilised glass jar.
8. Carefully pour the hot water into the jar, ensuring that the water level is about 1 to 2 inches above the mixture.
9. Allow the jar to cool down to room temperature.
10. Cover the jar with a clean muslin cloth and secure it with a rubber band or string.
11. Place the jar in a sunny spot or a well-lit area for fermentation, ensuring it receives sunlight for a minimum of 3 days.
12. Stir the mixture well once a day to ensure even fermentation.
13. After 3 days, your homemade kanji will be ready to enjoy.
Vada Recipe:
1. In a mixer jar, combine soaked yellow moong dal, soaked urad dal, ginger pieces, green chilli pieces, hing, salt, jeera, and black pepper.
2. Grind the ingredients into a smooth paste, adding a little water if necessary to achieve the desired consistency.
3. Transfer the ground mixture into a mixing bowl.
4. Using a whisk or spoon, vigorously beat the mixture to aerate it, ensuring it becomes light and fluffy.
5. In a separate bowl, boil water and add salt and hing to it. Set aside.
6. Heat oil in a deep frying pan or kadai over medium-high heat.
7. Using a spoon or your hands, drop small portions of the vada batter into the hot oil.
8. Fry the vadas until they turn golden brown and crispy on all sides.
9. Once fried, remove the vadas from the oil and drain excess oil on paper towels.
10. Transfer the fried vadas into the bowl of salt and hing water and let them soak for 4-5 minutes.
Kanji Vada:
1. In a serving bowl, combine the prepared kanji liquid, boondi, and mint leaves.
2. Gently squeeze the soaked vadas to remove excess water and add them to the kanji mixture.
3. Mix well to ensure the vadas are coated with the flavorful kanji liquid.
4. Your delicious kanji vada is now ready to be served and enjoyed as a refreshing and tangy snack.
18 фев 2024
