{"id":943,"date":"2018-03-06T08:46:00","date_gmt":"2018-03-06T08:46:00","guid":{"rendered":"http:\/\/www.rasoitak.com\/index.php\/2018\/03\/06\/kanji-vada\/"},"modified":"2020-10-04T09:32:12","modified_gmt":"2020-10-04T09:32:12","slug":"kanji-vada","status":"publish","type":"post","link":"https:\/\/www.rasoitak.com\/?p=943","title":{"rendered":"Kanji Vada"},"content":{"rendered":"
\n

Kanji Vada drink is generally made around the festival of Holi.<\/span><\/h4>\n

Kanji Vada is a popular local delicacy of Rajasthan and Gujrat. Kanji Vada is containing moong dal vadas immersed in a tangy mustard flavoured liquid called Kanji.<\/span><\/p>\n

\"gastrophile-the<\/a><\/div>\n


\n<\/span> Ingredients:<\/b><\/span>
\nFor kanji<\/b><\/span><\/p>\n

    \n
  • Water<\/span><\/li>\n
  • 1\/4 cup mustard seeds’ powder<\/span><\/li>\n
  • Salt to taste<\/span><\/li>\n
  • 1 tsp red chilli powder<\/span><\/li>\n
  • 1 tbsp black salt<\/span><\/li>\n<\/ul>\n

    For vada<\/b><\/span><\/p>\n

      \n
    • 200 gms yellow moong dal(yellow split lentils)<\/span><\/li>\n
    • Salt to taste<\/span><\/li>\n
    • 1 tsp red chilli powder<\/span><\/li>\n
    • 1\/4 tsp asafoetida<\/span><\/li>\n
    • 1-inch ginger<\/span><\/li>\n
    • 4 green chilli<\/span><\/li>\n
    • oil for frying<\/span><\/li>\n<\/ul>\n

      Method<\/b><\/span><\/p>\n

        \n
      • A 2-litre glass jar 3\/4 filled with water and add salt, black salt, red chilli powder, and mustard powder.<\/span><\/li>\n
      • Close the lid tightly.<\/span><\/li>\n
      • Soaked moong dal for 8 hours.<\/span><\/li>\n
      • Blend moong dal, green chilli, and ginger in a mixer to a smooth paste with the help of water.<\/span><\/li>\n
      • Using water as required for making the paste.<\/span><\/li>\n
      • Add salt, red chilli powder, and asafoetida and mix well.<\/span><\/li>\n
      • With the help of a spoon, drop balls of batter in hot oil and deep fry on a medium flame until it colours golden brown in colour from all sides.<\/span><\/li>\n
      • Drain out the fried vada in a bowl of salted water for soaking for 1 hour.<\/span><\/li>\n
      • Put out the vada in kanji and keep the jar in sunlight for 3-4 days.<\/span><\/li>\n
      • Remember to stir it every day.<\/span><\/li>\n
      • Depending on weather after 3-5 days when kanji tastes sour, it is ready to serve.<\/span><\/li>\n<\/ul>\n


        \n<\/span>
        \n<\/span>
        \n<\/span>
        \n<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

        Kanji Vada drink is generally made around the festival of Holi. Kanji Vada is a popular local delicacy of Rajasthan and Gujrat. Kanji Vada is containing moong dal vadas immersed in a tangy mustard flavoured liquid called Kanji. Ingredients: For kanji Water 1\/4 cup mustard seeds’ powder Salt to taste 1 tsp red chilli powder […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[64,3],"tags":[41,13],"class_list":["post-943","post","type-post","status-publish","format-standard","hentry","category-quencher","category-snacks","tag-gujarati-cuisine","tag-rajasthani-cuisine"],"yoast_head":"\nKanji Vada - RasoiTak<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rasoitak.com\/?p=943\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kanji Vada - RasoiTak\" \/>\n<meta property=\"og:description\" content=\"Kanji Vada drink is generally made around the festival of Holi. Kanji Vada is a popular local delicacy of Rajasthan and Gujrat. Kanji Vada is containing moong dal vadas immersed in a tangy mustard flavoured liquid called Kanji. Ingredients: For kanji Water 1\/4 cup mustard seeds’ powder Salt to taste 1 tsp red chilli powder […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.rasoitak.com\/?p=943\" \/>\n<meta property=\"og:site_name\" content=\"RasoiTak\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/profile.php?id=61571758636932\" \/>\n<meta property=\"article:published_time\" content=\"2018-03-06T08:46:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-04T09:32:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/4.bp.blogspot.com\/-fhrLEMO9WLw\/Wp5VLtRftPI\/AAAAAAAAAmc\/qMxfHwa0nL0JoLgX9lXj39LkiAtD7YYdwCLcBGAs\/s320\/InShot_20180306_140751982.jpg\" \/>\n<meta name=\"author\" content=\"Rasoi Tak\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@Rasoitak184111\" \/>\n<meta name=\"twitter:site\" content=\"@Rasoitak184111\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Rasoi Tak\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.rasoitak.com\\\/?p=943#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.rasoitak.com\\\/?p=943\"},\"author\":{\"name\":\"Rasoi Tak\",\"@id\":\"https:\\\/\\\/www.rasoitak.com\\\/#\\\/schema\\\/person\\\/5dc6bcbc4a4f5c4c85f128ae68505382\"},\"headline\":\"Kanji Vada\",\"datePublished\":\"2018-03-06T08:46:00+00:00\",\"dateModified\":\"2020-10-04T09:32:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.rasoitak.com\\\/?p=943\"},\"wordCount\":232,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.rasoitak.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.rasoitak.com\\\/?p=943#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/4.bp.blogspot.com\\\/-fhrLEMO9WLw\\\/Wp5VLtRftPI\\\/AAAAAAAAAmc\\\/qMxfHwa0nL0JoLgX9lXj39LkiAtD7YYdwCLcBGAs\\\/s320\\\/InShot_20180306_140751982.jpg\",\"keywords\":[\"Gujarati Cuisine\",\"Rajasthani Cuisine\"],\"articleSection\":[\"Quencher\",\"Snacks\\\/Starters\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.rasoitak.com\\\/?p=943#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.rasoitak.com\\\/?p=943\",\"url\":\"https:\\\/\\\/www.rasoitak.com\\\/?p=943\",\"name\":\"Kanji Vada - 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How to make gajar ki kanji Ingredients:250 gm Gajar(carrots)2 tsp\u00a0salt5 cups water2 tsp\u00a0small mustard seeds powder https:\/\/www.youtube.com\/watch?v=sd88usIDYlc Method: Peel and wash the carrots. Cut the carrots into small(1 inch long) pieces.\u00a0 Boil the carrot pieces, cool and drain the water. 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This is a proper authentic Maharashtrian recipe\u2026","rel":"","context":"In "Fast\/Upwas Recipes"","block_context":{"text":"Fast\/Upwas Recipes","link":"https:\/\/www.rasoitak.com\/?cat=37"},"img":{"alt_text":"sago shots","src":"https:\/\/i0.wp.com\/www.rasoitak.com\/wp-content\/uploads\/DSC_0013-6-scaled.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.rasoitak.com\/wp-content\/uploads\/DSC_0013-6-scaled.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.rasoitak.com\/wp-content\/uploads\/DSC_0013-6-scaled.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.rasoitak.com\/wp-content\/uploads\/DSC_0013-6-scaled.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.rasoitak.com\/wp-content\/uploads\/DSC_0013-6-scaled.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":834,"url":"https:\/\/www.rasoitak.com\/?p=834","url_meta":{"origin":943,"position":4},"title":"Masoor Dal Vada","author":"Rasoi Tak","date":"July 21, 2018","format":false,"excerpt":"Masoor Dal Vada recipe - How to make masoor dal vadaThis is one of the most popular dal vada among Bengali. You can munch this with tea or can be eaten as a side dish with any dal. It is very crispy and very easy to make.Ingredients1 cup masoor daal1\u2026","rel":"","context":"In \"Masoor Dal Recipes\"","block_context":{"text":"Masoor Dal Recipes","link":"https:\/\/www.rasoitak.com\/?tag=masoor-dal-recipes"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-xr8hH7iruRs\/W1NNAOZy1CI\/AAAAAAAABYo\/f4QN9n2QnA0J27-IyrkmdsugmpvnvZRvQCLcBGAs\/s320\/IMG_20180719_155907.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":937,"url":"https:\/\/www.rasoitak.com\/?p=937","url_meta":{"origin":943,"position":5},"title":"Sambar","author":"Rasoi Tak","date":"March 14, 2018","format":false,"excerpt":"Ingredients:1 Cup Arhar Dal or toovar dal or pigeon pea lentils1 cup bottle gourd chopped1 tsp cumin seedsa pinch of asafoetida1 tsp mustard seeds2 -3 whole dry red chili2 tomatoes chopped1 tbsp tamarind pulp2 bay leaf5-6 curry leaf2 onion chopped1 cup pumpkin chopped1 tbsp sambar powder1 tsp turmeric powder1\/2 tsp\u2026","rel":"","context":"In "Main Course"","block_context":{"text":"Main Course","link":"https:\/\/www.rasoitak.com\/?cat=11"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-BUpd85JZG4A\/Wqe1rP9CrNI\/AAAAAAAAAts\/G0O9Egu8Q6IF2V1VlT11LJb7mCBeDRrdwCLcBGAs\/s320\/InShot_20180310_200628103.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.rasoitak.com\/index.php?rest_route=\/wp\/v2\/posts\/943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rasoitak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rasoitak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rasoitak.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rasoitak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=943"}],"version-history":[{"count":0,"href":"https:\/\/www.rasoitak.com\/index.php?rest_route=\/wp\/v2\/posts\/943\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.rasoitak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rasoitak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rasoitak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}