Kaanji Vada ( Moong dal ki kaanji ) ( Utter Pradesh famous Kaanji vada recipe )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

Today's recipe is "Kaanji Vada". It is specially prepared at "Holi" festival with other Sweets and salty dishes. It is sour and tangy in taste and liked by almost all people.

It is not only delicious but also very helpful in digestion. During the summer season you can make it anytime.

So let's start the recipe.....

#   Ingredients For Kaanji Vada...

1. Moong dal....250 gram ( yellow )
2. Urad dal....2 Table spoon only
3. Asafoetida...1 pinch
4. Salt ....3/4 tea spoon
5. Oil for frying

#   Ingredients For Kaanji Water...

1. Mustard seeds powder....4 Table spoon
2. Turmeric powder....1 Table spoon
3. Red chili powder....1 Tea spoon
4. Salt to taste .....2 1/2  Table spoon
5. Asafoetida....1 pinch
6. Mustard oil...2 Tea spoon
7. Mineral water....2 liter ( 8 glass )

#   Method of Making....

1. Take a sterilized and dry jar.
Jar may be of mud, glass or plastic...but it should be well cleaned and dried in the Sun.

2. Then add water and all the ingredients of Kaanji Pani... like... fresh mustard powder ( immediately grounded before making Kaanji water ) asafoetida, salt, turmeric powder, chili powder and Mustard oil in it and mix and stir it well with a big spoon.

3. Now soak the moong dal with very little urad dal for 6 hours or overnight.

4. Then drain out the whole water of this dal and grind it in the mixer jar little coarsely.
Add spoons of water as needed while grinding the dal.

5. Take out the dal in a bowl.
Add salt and asafoetida in it and beat it for five minutes till light and fluffy.
This step is must for making soft Kaanji vada.

6. Now heat the less oil in a flat mouth Kadhai on the high flame.
As it heats up well at the smoking point, then set the flame on the medium.

7. Now beat the dal well again and drop the vada in the oil on the high flame, one by one with your hands... So that Vadas will be round in the shape.

8. Fry them well for 6 minutes stirring and flipping.

9. Then transfer them in the water immediately and cover them with a plate.
This method will make Vadas soft and oil free.

10. After few hours or next day...just squeeze a little these Vadas and transfer them in the Kaanji water and stir it slightly...so that Vadas could not break.

11. Keep aside this Kaanji jar in a warm place or in the sun light for 4 or 5 days for better results....and keep on stirring daily for 2 times.

12. As you see a nice yellow colour and sour tangy taste of Kaanji water...It is ready to serve.
Transferring in the refrigerator...You can enjoy it till 15 days easily.

#  Things to consider....

1. The whole taste of Kaanji water depends upon mustard powder....so use fresh grinded Mustard powder.
You will find an amazing taste and flavour.

2. If you don't have mineral water, then boil the normal water first and let it cool completely.
Then use it in making Kaanji.

3. Little urad dal is used with moong dal for more white and soft texture.

4. Don't use much oil at the time of frying dal vada.
Drops of vada should be half dipped in the oil...It will make them more fluffy and later soft.
It is an important tip....at the time of frying.

5. If you add 2 spoon yellow mustard seeds powder and 2 spoon black Mustard seeds powder....It will give a fine texture and taste.

6. For checking the perfect consistency of beated dal...just pour a little dal in the water...if it comes above then beating is ok.

7. Pinch of baking soda can be added in the mixture of dal....for making kaanji vada soft and fluffy.

Thanku Friends,
Thanks again.