Traditional Kanji Vadas Recipe

Summary

CuisineCourse
Method

Ingredients

 Vada 
 Urad dal1⁄2 Cup (8 tbs)
 Mung dal1⁄2 Cup (8 tbs)
 Pigeon pea1⁄4 Cup (4 tbs) (Yellow Ones)
 Gram dal1⁄2 Cup (8 tbs)
Kanji
 Butter milk4 Cup (64 tbs) (Thin In Consistency)
 Coriander leaves1 Bunch (100 gm)
 Green chilies6
 Mint leaves2 Tablespoon
Baghar
 Oil1 Tablespoon
 Mitha neem2
 Salt To Taste
 Green chili ginger paste1 Tablespoon
 Asafoetida1 Pinch
 Frying oil2 Cup (32 tbs) (For Deep Frying)
 Roasted shelled grams2 Tablespoon, roasted
 Cumin seeds1⁄4 Teaspoon
 Turmeric1⁄8 Teaspoon
 Mustard seeds1 Teaspoon
 Asafoetida2 Pinch

Directions

Wash and soak all dals in water for four to five hours.
Drain and grind to a fine paste.
Add rest of the ingredients for vadas.
Heat oil in a frying pan.
With wet hands take a teaspoonful dal mixture on one hand, flatten slightly and make a hole with a finger and immerse in the hot oil.
At a time, make as many vadas as can be accommodated in the oil.
Fry on both sides till light brown.
Set aside.
Combine all ingredients for kanji except butter milk and grind to a fine paste.
Mix in the butter milk. (1/2 cup butter milk and rest of ingredients can be liquidised and remaining butter milk added).
Heat oil in a small pan and fry mustard seeds.
When they stop popping add neem leaves and asafoetida.
Pour baghar on butter milk mixture.
Soak vadas in this liquid till time to serve.
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