Kanji Vada

• Soak moong dal for 4 hours (or overnight)

Nutrition values are AI-estimated based on ingredients.

• 1.5 to 2 cups soaked moong dal
• 1 teaspoon pink salt
• 1/4 to 1/2 cup water (for blending dal)
• Small amount of water (for blending green chutney)
• Small quantity of oil (for frying)
• Large handful fresh coriander leaves (for pani blend)
• Large handful fresh mint leaves (for pani blend)
• Half medium-sized tomato, sliced (for pani blend)
• Half medium-sized onion, sliced (for pani blend)
• 2-3 green chillies (for pani blend)
• 1 cup tamarind water
• 1 tablespoon jaljeera powder
• 1 teaspoon cumin powder
• 1 teaspoon chaat masala
• 1 teaspoon black salt
• 1/4 cup finely chopped onion (for garnish)
• Small handful fresh coriander leaves (for garnish)
• Plain water (for soaking phulke)

1. 1Add pre-soaked moong dal, pink salt, and a splash of water to a blender jar.
2. 2Blend the mixture into a thick, smooth batter.
3. 3Heat an appe pan with a small amount of oil in each well.
4. 4Spoon the moong dal batter into the oiled wells and cook until golden brown and puffed on both sides, flipping as needed.
5. 5Transfer the fried phulke immediately to a glass bowl filled with plain water and soak for about 10 minutes.
6. 6For the pani, combine fresh coriander leaves, mint leaves, sliced tomatoes, sliced onions, and green chilies with a small amount of water in a separate blender jar.
7. 7Blend these ingredients into a vibrant green chutney or paste.
8. 8Transfer the green chutney to a terracotta serving bowl.
9. 9Add tamarind water, finely chopped raw onions, jaljeera powder, cumin powder, chaat masala, chopped coriander leaves, and black salt to the chutney.
10. 10Thoroughly mix all ingredients for the pani with a ladle.
11. 11Gently squeeze the soaked phulke to remove excess water.
12. 12Add the squeezed phulke to the prepared green pani in the terracotta bowl.

These instructions are our analysis of the original video. Watch on YouTube →