Kanji Vada

Veggie.Lover's picture

Sep. 08, 2010


For vadas
Mung dal 1 1/2 Cup (24 tbs)
Green chili ginger paste 1 Tablespoon
Asafoetida 1 Pinch
Salt To Taste
Oil 2 Cup (32 tbs) (for deep frying)
For kanji
Powdered mustard 1 1/2 Tablespoon
Green chili ginger paste 2 Tablespoon
Black rock salt 1/2 Teaspoon (Sanchal)
Lemon juice To Taste


Soak dal in water for 4 to 5 hours.

Wash dal and grind to a fine paste.

Dal should be ground in a mortar with a pestle so that it becomes light and fluffy as you grind.

Add chilli paste, salt and asafoetida.

Heat oil in a frying pan and fry small dumplings (pakodi) or vadas from dal mixture.

Fry till light pinkish brown (the pakodies should be cooked from inside).

At a time, fry as many pakodies as can be conveniently accommodated in the oil.

Let cool.

Soak mustard, chilli paste and sanchal in four cups water previous day to make kanji.

Soak pakodies in kanji till time to serve.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1519Calories from Fat 419

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 3303 mg137.63%

Total Carbohydrates 188 g62.7%

Dietary Fiber 36 g144%

Sugars 15 g

Protein 73 g146%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet