09 December 2012,21:29 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Prepare kanji by adding asafoetida, red chili powder, turmeric powder, mustard powder, black salt and salt to the water in a container.
  • Mix it well. Cover it and keep it aside for 1 day for development of tangy flavour. Stir it twice a day.
  • To make vadas, grind the drained dal with green chilli, ginger, fennel seeds and salt until smooth.
  • Heat oil in a frying- pan and gently drop a teaspoon of ground dal paste in the oil. Deep fry it until golden brown in colour. Fry the vadas in batches.
  • Soak all the vadas in water for an hour.
  • Squeeze them to drain water and refrigerate.
  • Just before1 hour of serving, soak the vada in kanji.
  • Place 4 vadas in a bowl and add kanji on top of it and serve.


  • 750 ml water
  • 150 grams yellow moong dal / split yellow gram or urad dal / skin removed black lentlis (soaked for 2 hours)
  • A small piece of ginger
  • 1 green chilli
  • 1 teaspoon fennel seeds
  • 2 tablespoon mustard seeds powder
  • 1 teaspoon black salt
  • 1 teaspoon chilli powder
  • ½ teaspoon asafoetida
  • A pinch of turmeric powder (optional)
  • Salt to taste
  • Cooking oil for deep-frying

6 comments for “Kanji Vadas”

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