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Recipe for a light Holi snack, Kanji Ke Vade are easily digestible and delicious too.
Colors of India » Holi » Recipes » Kanji Ke Vade

Kanji Ke Vade

Ingredients:
  • 1 kg - Urad dal.
  • 2 small pc - Hing (Asafetida)
  • 3 tsp - Salt
  • 4 tsp - Rai (finely ground)
  • 2 tsp - Red chilies (pounded)
  • 6 jugs - Water
  • Oil for deep-frying
  • Whole red chilies for garnishing

Method:
  • Soak urad dal overnight and grind to a fine paste.
  • Whisk it very well so that the mixture is fluffy.
  • Heat oil well in a deep frying pan.
  • Slide some mixture flattened to the shape of round one-inch vadas, one by one into the oil, and deep fry to a golden brown color.
  • Keep a tawa on the fire and put the crystals of hing on it.
  • Take a matka (an earthenware pot) and as soon as the hing emits the aroma, turn it upside down on the tawa.
  • Take it off the fire and fill it with warm water.
  • Mix the rai, salt, red chili powder and whole red chilies into the water.
  • The fried vadas are now put into the matka.
  • Cover the top of the matka is covered with a clean muslin cloth tie it securely.
  • Leave the matka in the sun for eight days, only in daytime.
  • Makes about 1 Kg.

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