Friday, 16 March 2012

Kanji vada (My Birthday special)

This year I happen to share my birthday with Colourful festival of "Holi". For my friends who were waiting for a Great Birthday treat , I had prepared something special which is tangy and  lip smacking. Apart from other food items that I had prepared they liked this savory very much.!!

"Kanji Vada" is a special chaat item which is prepared especially for Holi . These are lentil dumplings which are dipped and soaked in tangy water of mustard seeds & spices.The water is kept in a warm place or under sunlight to ferment it slightly and get the tangy flavour. 
I had made the water with tamarind and other spices which is very quick and instant to make. So try this chaat and enjoy with dear ones....
For the Vada
2 cup split green beans(yellow moong daal)
1 teaspoon Cumin seeds(jeera)
1 teaspoon common salt
1 teaspoon Asafeotida(hing)
oil for frying
For kanji
100 grams Tamarind(imli)
1 teaspoon red chili powder(laal mirch)
1/2 teaspoon Black pepper powder(kaali mirch)
1 teaspoon Black salt(kaala namak)
1 teaspoon roasted cumin powder(bhuna jeera)
1 tablespoon chaat masala
1 tablespoon Jaljeera powder
salt according to taste
2 liters water

For vada:
Wash and soak the lentil overnight.
Drain the water and grind the lentils into a fine paste (Add very little water if required)
Make this paste fluffy and light using a hand beater. Add salt, cumin seeds and asafeotida to this paste and mix well.
Heat oil in a kadahi(wok). Reduce the heat to low-medium flame. Using  tablespoon, shape the vadas and place them in to the hot oil. Fry them in batches till they turn golden in colour.
Prepare all the Vadas and place them on an absorbent paper to remove the excess oil.
Vadas are ready.
For the kanji:
Soak the tamarind in 2 cups water for an hour. Using a strainer or colander get the pulp of the soaked tamarind.
Add this pulp into the water and mix well. Add all the above mentioned spices and salts.  Again mix well.
The kanji water is ready.
For serving:
Dip the prepared vadas into plain water for 5 minutes.
Squeeze gently to remove the water. Put them into the Kanji water and let the vadas remain in it so that they can soak the kanji water.
Chill the Vada and the kanji water Before serving.(They will taste really good)
Kanji vada is ready!! 
Optional notes:
I had added Boondi(small gram flour fried balls) also to the kanji to enrich the flavour.
One can increase the spices for the kanji water for more tangy flavour.

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