Kanji Vada Recipe

Summary

CuisineCourse
Method

Ingredients

For vadas
 Mung dal1 1⁄2 Cup (24 tbs)
 Green chili ginger paste1 Tablespoon
 Asafoetida1 Pinch
 Salt To Taste
 Oil2 Cup (32 tbs) (for deep frying)
For kanji
 Powdered mustard1 1⁄2 Tablespoon
 Green chili ginger paste2 Tablespoon
 Black rock salt1⁄2 Teaspoon (Sanchal)
 Lemon juice To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1519 Calories from Fat 419

% Daily Value*

Total Fat 51 g78%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3303.1 mg137.6%

Total Carbohydrates 188 g62.6%

Dietary Fiber 36 g144.1%

Sugars 15.9 g

Protein 73 g146.9%

Vitamin A 46.1% Vitamin C 0.77%

Calcium 54.8% Iron 48%

*Based on a 2000 Calorie diet

Directions

Soak dal in water for 4 to 5 hours.
Wash dal and grind to a fine paste.
Dal should be ground in a mortar with a pestle so that it becomes light and fluffy as you grind.
Add chilli paste, salt and asafoetida.
Heat oil in a frying pan and fry small dumplings (pakodi) or vadas from dal mixture.
Fry till light pinkish brown (the pakodies should be cooked from inside).
At a time, fry as many pakodies as can be conveniently accommodated in the oil.
Let cool.
Soak mustard, chilli paste and sanchal in four cups water previous day to make kanji.
Soak pakodies in kanji till time to serve.
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