Thursday 27 March 2014


For the vadas
2 cups yellow moong dal (split yellow gram)
1 tsp ginger-green chilli paste
1/2 tsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
salt to taste
oil for frying

For  kanji
1/4 cup split mustard seeds
1 tbsp black salt (kala namak) or as per taste
1 1/2 tsp chilli powder

For the vadas
  1. Soak moong dal at least for 2 hours. 
  2. Drain and grind the moong dal to a coarse paste using very little water.
  3. Add the green chilli-ginger paste, fennel seeds, asafoetida and salt and mix well.
  4. Heat oil in a kadahi and drop a tsp or a tbsp of batter at a time depending upon the size of vadas you want.
  5. Deep fry in hot oil till golden brown in colour.
  6. Drain on absorbent paper and cool.
  7. Soak the vadas in water for 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.

For the kanji
  1. Grind all the ingredients to make a fine powder.
  2. Dissolve this powder in 1½ litres of water, cover and keep refrigerated for 24 hours to allow all the flavours to blend.
Place the vadas in the kanji and allow them to soak for at least 1 hour.
Serve chilled.

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1 comment:

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