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!  

Kanji Wada

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.

Low Fat Moong Wadas

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.

Yes, the ancient Indians did know the benefits of fermented foods and they were consumed regularly look at our dosa, idli, even curds. I am sure I can make a longer list.

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.

recipe-swap-logo

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.

Kanji Wada

The other Rajasthani foods I have tried is

• Rajasthani Pickle Masala
• Mirchi Bada~Indian State Rajasthan
• Kathiyawadi Garlic Chutney| Lasun Chutney|Condiments

Kanji Wada

Kanji Wada from Rajasthan

• Makes: 6 servings
• Preparation Time: 5 minutes
• Cooking Time: 60 minutes
• Passive time:  26 hours

Ingredients:
The Kanji:

• ¼ cup  mustard seeds  split/rai na kuria
• 1 tablespoon black salt
• 1-½ teaspoon chilli powder
• salt to taste
• 5 cups water

The Vadas:

• 2- ½ cups moong dal, soaked for 1 ½ hours and drained
• 1 small ginger
• 2 green chillis
• ½ teaspoon saunf/fennel seeds
• ¼ teaspoon asafoetida (hing)
• salt to taste
• oil for frying

Method:
The kanji:

• 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.

The Vadas:

• Soak the moong dal for 1-½ 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 ½ teaspoon 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.

To Serve:

• Add the vadas in the kanji and refrigerate.
• Soak for minimum 1 hour and serve chilled.

Kanji Wada

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!  

4 from 1 vote

Print Pin Rate

Course: Appetizers-Starters, Bachelor Recipes, Healthy Foods, Kid-Friendly, Simple and Healthy Diet, Snack

Cuisine: Indian, Rajasthani

Keyword: Deep Fried, Diabetic Friendly Food, How to make, Indian Cuisine, Kid Friendly Food, Low Fat Kanji Wada, Simple and healthy diet in old age, Snack

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 day 3 hours 5 minutes

Servings: 6 people

Calories:

Author: ArchanaPotdar

Ingredients

The Kanji:

• ¼ cup mustard seeds split/rai na kuria
• 1 tablespoon black salt
• 1-½ teaspoon Chilli powder
• Salt to Taste
• 5 cups Water

The Vadas:

• 2- ½ cups moong dal soaked for 1 ½ hours and drained
• 1 small ginger
• 2 green chillis
• ½ teaspoon saunf/fennel seeds
• ¼ teaspoon asafoetida/hing
• Salt to Taste
• Oil for frying

• Oil for frying

Instructions

For the Kanji:

• 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.

The Vadas:

• Soak the moong dal for 1-½ 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 ½ teaspoon 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 on 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.

To Serve:

• Add the vadas in the kanji and refrigerate.
• Soak for minimum 1 hour and serve chilled.

Notes

I have used the word wada and vada. They are one and the same.

Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!

Linking to MLLA #121 hosted by Jagruti this month. MLLA is a regular monthly Event where the star ingredient is a Legume . Started by Susan and continued by  Lisa.

Kanji Wada