Kanji Ke Vade Recipe

Kanji Ke Vade Recipe
Photo Credit: http://festivals.iloveindia.com/holi/kanji-vade.html
Kanji ke vade is a very traditional dish made in UP and Rajasthan that is usually served during the festive season of Diwali. Crunchy and delectable, this is one Indian dish no one gives a pass.
Kanji Ke Vade Recipe
Difficulty Average
Rating 9.7 / 10 (3 votes)
Recipe Type Veg.
  • 1 kg Urad dal
  • 4 tsp Rai, finely ground
  • 2 tsp Red chillies, pounded
  • 2 Small pieces hing
  • 3 tsp Salt
  • Oil
  • 6 Jugs of water
  • Whole red chillies
How to make Kanji Ke Vade:
  • Soak 1 kg urad dal overnight.
  • Grind to make fine paste. Whisk the paste in a vessel so that it turns fluffy.
  • In a frying pan, Heat oil.
  • Place a wet cloth on your left palm. Put little mixture onto the wet cloth and flatten it.
  • Shape it into one inch vada. Let it slide one by one into the hot oil
  • Deep fry the vadas till golden brown.
  • Put a griddle (tawa) on the flame and place few crystals of hing on it.
  • Take an earthen pot and turn it upside down on the griddle as soon as the hing starts emitting an aroma.
  • Take it off after some time and fill it with warm water.
  • Mix red chili powder, rai, whole red chilies, and salt into the water.
  • Put the vadas into the pot. Cover with a muslin cloth and tie it.
  • Keep this pot in the sun during daytime for 8 days.