You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Naashta > Kanji Vada, Rajasthani Kanji Vada Kanji Vada, Rajasthani Kanji Vada by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalDhiraj SahaChickenVeg DinnerRqBreakfastManju's CookbookOwie`s FinestRituDhwanitRecipes-1FirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi. Instead of moong dal vadas, large chunks of beetroot are marinated in 'rai ka pani' or 'rai ka achaar' to give it a rich red colour. Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off.Also try other Rajasthani snacks like Pyaaz ki Kachori and Khamiri Green Peas Puris . Kanji Vada, Rajasthani Kanji Vada recipe - How to make Kanji Vada, Rajasthani Kanji Vada Tags Rajasthani NaashtaRajasthani Traditional CombinationsSnack, Starters with little planningSnacks for EntertainingDeep FryIndian PartyKadai Veg Soaking time: 1½ hours Refrigeration time: 24 hours Preparation Time: 2 mins Cooking Time: 15 mins Total Time: 1071 hours 47 minutes 6Makes 6 servings Show me for servings Ingredients For The Kanji1/4 cup split mustard seeds (rai na kuria)1 tbsp black salt (sanchal)1 1/2 tsp chilli powder salt to tasteFor The Vadas (makes 20 Vadas)2 1/2 cups yellow moong dal (split yellow gram) , soaked for 1 1/2 hours and drained1 tsp ginger-green chilli paste1/2 tsp fennel seeds (saunf)1/4 tsp asafoetida (hing) salt to tasteOther Ingredients oil for deep-frying Method For the kanjiFor the kanjiCombine all the ingredients and blend in a mixer to a smooth powder.Transfer the powder into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and refrigerate for 24 hours.For the vadasFor the vadasBlend the moong dal in a mixer to a coarse paste without using any water.Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.Wet your hands, take 1½ tbsp of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle. Drop it in hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides. 2 to 3 vadas can be deep-fried at a time in one batch.Drain on an absorbent paper and soak the deep-freid vadas immediately in a bowlful of water for at least 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.Repeat steps 3 and 4 to make more vadas. Keep aside.How to proceedHow to proceedPlace the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour.Serve chilled. Nutrient values (Abbrv) per vadaEnergy155 calProtein7.8 gCarbohydrates19 gFiber2.6 gFat5.4 gCholesterol0 mgSodium8.6 mgClick here to view calories for Kanji Vada, Rajasthani Kanji Vada