Steamed Dal Wadas in Sweet and Sour Kanji

Name: How to Make Steamed Dal Wadas in Sweet and Sour Kanji | Easy & Delicious Steamed Dal Wadas in Sweet and Sour Kanji Recipe
Total time: 20 min
Yield: 4
Cuisine: rajasthan

#holi26 Steamed dal wadas in sweet and sour kanji is a creative and healthy reimagining of the classic “Kanji Vada.” By steaming the vadas instead of frying them, you maintain a soft, light texture that perfectly absorbs the tangy fermented broth. The dish features golden, round steamed dal vadas submerged in a vibrant, spice-flecked kanji. The use of a traditional clay pot (handi) enhances the earthy notes of the mustard-based broth. It’s garnished with pomegranate pearls, sweet corn, and chili, creating a multi-sensory experience of “Khatta-Meetha” (sweet and sour) and spicy flavors.

prep time 20 Mins

cook time 8 Mins

chef Suman Agrwal

Step 1

For the wadas –Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie.

Step 2

Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter.

Step 3

Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside .

Step 4

For kanji- Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder.

Step 5

Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done.

Step 6

Heat oil and add all the tarka ingredients.

Step 7

Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving .

Step 8

Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving .

Calories 100 Kcal

Total Fat 1.5 g

Carbs 20 g

Protein 50 g

ESSENTIAL ITEMS

0.25 cup for the wadas: besan

0.5 cup moong dal without skin

0.25 cup urad dal dhuli

0.25 tsp salt

as required water or sour curd

1 tsp fruit salt

2 tbsp for kanji – rai powder

0.5 tsp black salt

1 tsp salt

0.5 tsp red chili powder

0.5 tsp turmeric powder

2 whole red chillies

1 pinch asafoetida

1 liter water

1 tsp sugar or jaggery

0.5 tsp for tarka- oil

1 tsp mustard seeds

1 pinch asafoetida

as required few curry leaves

2 whole red or green chillies

to garnish pomegranate seeds or boiled carrots or any vegetable or fruits

Recipe by:

Suman Agrwal

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