Kanji Wada

Have you ever heard of street food that can help in digestion? Here Chef Kunal Kapur shares the recipe for Kanji Vada containing moong dal vadas immersed in a delicious fermented liquid. This unique and tasty combination of tangy kanji (liquid) and crispy vadas aids digestion.
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Serves

1

Cooking Time

60 Min

Meal Type

curry

Preparation Time

18-20 Min

Difficulty

Medium

INGREDIENTS

  • 500 ml of water
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • turmeric powder
  • 1 tsp black salt
  • 2 tsp mustard powder
  • 1/2 tsp black pepper powder
  • asafoetida
  • oil for frying
  • 2 cup soaked husked green moong dal
  • 1 green chilli
  • 2 - inch ginger
  • 1/2 tsp fennel seeds

PREPARATION

  1. 1

    In a bowl, add water, salt, red chilli powder, turmeric powder, black salt. Add mustard powder, black pepper powder, a pinch of asafoetida and mix it well. Leave the mixture to ferment for three days.
  2. 2

    For wada, add oil in a heated pan. In a blender jar, add soaked green moong dal, green chilli, ginger and prepare a paste. Add the mooong dal paste in a bowl. Add salt, fennel seeds and gently mix it well.
  3. 3

    Using hands make small balls of the paste. Deep fry the wada in the oil until it turns golden. Add the fried wada in a jug. Pour the kanji in it and serve.
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