MUSTARD KANJI VADA RECIPE

 

 

Ingredients:
For Kanji
1 tablespoon yellow mustard
1 teaspoon black salt
1 teaspoon asafoetida
1 teaspoon turmeric powder
1 pinch red chilli powder
Salt to taste

For Vada
½ cup urad daal
Salt to taste
Oil for frying

Method:
For Kanji
Boil about 5 cups of water, cool it and transfer to a tight lid container.
Add yellow mustard, black salt, asafoetida, turmeric powder, red chilli powder and salt to the water. Mix well.
Close the lid and stir it well twice a day for 3-4 days.
Keep Kanji in the fridge for some time to cool down.
Kanji is ready for serving.

Method:
For Vada
1. Soak moong dal in water for 4-6 hours.
2.Drain water. Grind the soaked moong dal and salt to make a course paste.
3.Heat oil for deep frying.
4.Make very small balls from the dal paste and fry it till they become golden brown.
5.Soak these balls in cold water for 5 minutes.
6.Squeeze out the excess water.

Method:
Serving
Put mustard kanji in serving glasses and garnish with 2-4 vadas per glass.
You can also add 1-2 ice cubes to glasses and serve.

Recipe Servings:  3-4
Prep Time:  3-4 days
Cook Time:  15 mins
Total Cook Time:  3-4 days
Difficulty Level:  Easy

About Mustard Kanji Vada recipe: This spicy drink is great for spring and summer. It can easily be made at home and can be preserved for a few days.

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