Kanji Wada By Kunal Kapur

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

Rate This Recipe6

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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