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Recipe

Kanji Vada

By: Admin
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 10
Time to Prepare: 25 Mins

Ingredients

1.5 liter Water
2.5 tbsp Mustard powder/ Pisi hui Rai
1.5 tsp Mustard Oil optional
1 tsp Black Salt/ Kala Namak
1 tsp Salt
1/4 tsp Asafoetida/ Hing
1.5 tsp Red Chili Powder
1/2 tsp Turmeric/ Haldi

For Making Vada's
3/4 cup Yellow Lentil/ Moong Daal
1/4 cup White Lentil/ Urad daaal check notes
1 tsp Ginger/ Adrak chopped
1/4 tsp Asafoetida/ hing
1 tsp Red Chili Powder
1 tsp Salt

Directions

For making Kanji-
Take a big glass or a ceramic jar or use a earthern pot/matki and add water,mustard oil and all the ingredients to make kanji,mix well and cover with a muslin cloth

Keep the jar in a warm place or in sunlight for few hours daily if possible and keep stirring the water 2-3 times a day.

When the water taste sour its ready to use.((it may take approx.3-6 days, depending on the climate.

Vada-
Soak moong daal and urad daal/ moth daal in enough water overnight.

Then drain,wash and grind the lentils with ginger and make a medium thick and smooth paste.

Take the paste in a bowl,add salt,asafoetida and chili powder.

Mix and beat the mixture well to make it light and fluffy.

Heat enough oil in a wide and deep pan to deep fry. Make medium sized round vadas/pakoris by dropping the batter with a spoon or with wet fingers,in hot oil.

Make 4-5 vadas at a time,don't over crowd the pan.

Fry vada's from both the sides on medium flame,till nicely golden in colour.

Remove vada's from the pan, let them cool down slightly and then directly add in the fermented water, OR soak in salted water for approx 2 hours.

Squeeze the water from the vadas and then add in the fermented sour kanji (if soaked in water)

Wait for a a day or few hours minimum so the vada become soft and soak in the kanji flavours then start using.

You can also add boondi in the kanji if you don't have time to make vada's.

Comments

Kanji Vada -Mixed lentil fritters soaked in a sour fermented drink – a Rajasthani specialty.

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