Guilt-Free Kanji Wada with a Twist — Donut Moong Dal Vadas in Pani Puri Water!

Ever craved Kanji Wada but wanted to skip the deep fry?

Here’s my fun, healthy twist — Moong Dal Vadas baked in a donut pan (yes, donut-shaped vadas!) and soaked in spicy pani puri water instead of traditional kanji.

Bonus hack:

1) A pinch of baking soda makes these vadas fluffy and soft inside, crisp outside — no frying needed!

2) Add 2 tbsp stone ground rice flour

Here’s What I Used:

For Baked Moong Dal Vadas (Donut Style!):

• 1 cup yellow moong dal (soaked & ground to a thick batter

• 1 inch ginger

• 1 green chili (optional)

• 1 tsp cumin seeds

• Pinch of asafoetida (hing)

• Salt to taste

• 1 tbsp chopped coriander (optional)

• Pinch of baking soda (game-changer for fluffiness!)

• Oil spray (for greasing donut pan)

For Tangy Pani Puri Water (Kanji, but make it Chatpata!):

• 2 cups of chilled water

• Mint + coriander + lemon juice blended smooth (optional add raw mangoe)

• Roasted cumin powder, black salt, chaat masala

• Green chili (optional, for heat)

• Adjust salt and tang as you like!

Method Recap:

1. Grind moong dal with ginger, chili, and cumin — keep it thick.

2. Mix well in hing, salt, coriander, and that pinch of baking soda.

3. Pour batter into greased donut pan molds (fill halfway).

4. Bake at 200°C (392°F to 400°F) for 15-18 mins till golden and crisp.

Tip bake for 12 minutes in the donut pan .

Transfer the vada on the baking tray brush the top of the vada with little oil and bake for 5 to 8 mins make the top crisp.

To Serve:

• Soak baked donut vadas in warm water for 5 mins, then gently squeeze.

• Drop them into chilled pani puri water.

• Let them sit for 10-15 mins to soak up all the flavor.

• Optional toppings: boondi, pomegranate, onion bits.

• Vada's can also be enjoyed crisp with chutney

Why You’ll Love This:

• No deep frying — hello, healthy indulgence!

• Baking soda makes them light & airy.

• Fun donut shape — pretty + perfect portion!

• Fusion of kanji and pani puri vibes — all the chatpata feels.