5 October, 2018
Low Fat Kanji Wada/Vada Recipe from Rajasthan
Low Fat Kanji Wada/Vada! A delicacy full of tangy mustard flavour water in which you immerse moong dal wadas!
My Kanji wadas are made in the Gundpangla/Appe /paniyaram pan hence low fat. My introduction to Kanji Vada was in Delhi whne the BMers meet at Delhi! I still remember the taste and the feeling after we ate them.
Monsoon! When you want to binge on the oily and greasy fried stuff off the streets consider making Kanji Wada! This tangy street food actually helps to detoxify the liver and hence aids digestion.
Kanji Wadas are traditionally made in Rajasthan and Gujarat.
Kanji has been described in ancient texts as Kanjika, a sour fermented rice gruel.
However, my point is, do not discard the old traditional foods we ate as children, they have great benefits health wise and nutrition wise. Tweak them a little, as I know we do not have that level physical activity and consume in moderation!
The reason I am talking about Kanji Wada is this month’s Recipe Swap.
I have been paired with Shobha of Food Maaza and she is not new to me. In fact, I think we both started blogging about the same time when blogging meant just writing what you thought, no SEO, no Keywords, just plain sharing of the passion that we had for cooking! Ahhh! I miss those days.
Being familiar with Shobha’s blog meant I knew what I wanted to make. She has an amazing collection of vegetables, non-vegetarian gravies. One dish I want to try is Karela ka halwa I need to lose some weight before I can indulge in it. Do check her site for some delicious recipes.
Like I said I wanted to make Kanji Wada. However, I kept on postponing making anything as I assumed I have all the time in the world. Therefore, towards the end, I was in a rush to make, click and write about the dish. Then the laptop conked out….
That makes life so much more interesting (in hindsight however then I was considering bowing out of all the group activities)!
The main ingredients to make the Kanji are mustard, hing rock salt/black salt and to make wadas or vadas are of course oil, moong dal, chillies, fennel and salt.
The other Rajasthani foods I have tried is
- Rajasthani Pickle Masala
- Mirchi Bada~Indian State Rajasthan
- Kathiyawadi Garlic Chutney| Lasun Chutney|Condiments
Kanji Wada from Rajasthan
- Makes: 6 servings
- Preparation Time: 5 minutes
- Cooking Time: 60 minutes
- Passive time: 26 hours
- 1/4 cup mustard seeds split/rai na kuria
- 1 tbsp black salt
- 1-1/2 tsp chilli powder
- salt to taste
- 5 cups water
- 2- 1/2 cups moong dal, soaked for 1 1/2 hours and drained
- 1 small ginger
- 2 green chillis
- 1/2 tsp saunf/fennel seeds
- 1/4 tsp asafoetida (hing)
- salt to taste
- oil for frying
- In the chutney bowl of the mixer, add the mustard, black salt and chilli powder.
- Blend to a smooth powder.
- Add the powder into a deep bowl, add water, and mix well.
- Cover it with a lid and refrigerate for 24 hours.
- Soak the moong dal for 1-1/2 hours
- In the mixer ginger, green chillies, saunf and hing, salt. Run to get a coarse paste.
- Add the moong dal in the mixer and make a coarse paste without using any water.
- Heat the gundpangala/appe pan, add about 1/2 tsp oil in each compartment.
- Dip your hand in water and make a small ball of the dal paste.
- Drop it in the pan and cook until well browned on one side.
- Flip and cook o the other side.
- In case you want to deep fry, drop the ball in hot oil and fry on medium flame until it turns golden brown in colour from all the sides. You can fry 3-4 vadas in one lot.
- Drain the wadas well.
- Repeat with the rest of the dough.
- Meanwhile soak the drained vadas in a bowl of water for about 1 hour.
- Drain and squeeze out all the water by pressing each vada gently between your palms.
- Set aside.
- Add the vadas in the kanji and refrigerate.
- Soak for minimum 1 hour and serve chilled.