Kanji Vada

Recipes Home :: Snacks :: Kanji Vada

Kanji Vada - A vada recipe prepared during festival

Send to a friend Send Kanji Vada recipe to a Friend

Rating: ()

Be The First To Rate This Recipe:

Kanji Vada - Ingredients:

Urad Dal 1kg 
Asafetida a pinch
Water 25 cups
Rai (ground) 4 tsp 
Salt to taste
Red Chili Powder 2 tsp 
Oil for frying

Kanji Vada - Directions:

soak the daal overnight.
Grind it into smooth paste.
Add salt to taste and whisk it very well so that the mixture is fluffy.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown on a moderate heat.
Take care not to make the vadas too thick.
Heat tawa and put the a pinch hing on it.
Take an earthenware pot , and as soon as the hing emits an aroma, turn the pot upside down on the tawa to soak up the smell.
Now fill the pot with 36 glasses of warm water and rai, salt and chili powder, mix well..
Add the fried vadas to it.
Cover the mouth of the pot tightly with muslin colth.
Keep the pot in sunlight for a week.
Take care to keep inside in a warm place at night.
After a week it tastes sour it is ready to be served.

If you liked this Kanji Vada recipe please share it on the following bookmarking sites

Share |

Related Recipes: