Kanji Vada is a popular North Indian snack, especially in the states of Rajasthan and Uttar Pradesh. Kanji is a healthy fermented probiotic drink that is considered good for digestion and stomach upsets. Vadas are popular snacks made from various split pulses (dal). The mustard and other spices added to kanji helps to keep the body warm during cold winter months. Often served as an appetizer, the mild sweet and sour taste of kanji is an acquired one — you either like or dislike it.
Total time: 30 to 40 minutes
Preparing time: 2 to 4 days depending on fermenting time
Serves: 6 people.
Ingredients:
For kanji:
2 liter boiled, cooled water
2 tbsp mustard powder
1 tsp mustard oil (optional)
2 tsp black salt
1/2 tsp salt
1/4 tsp asafoetida
1 tsp red chili powder
1/4 tsp turmeric
For vadas:
3/4 cup yellow moong dal (split yellow gram)
1/4 cup urad dal (split black gram)
1 tbsp ginger-chili paste
1/4 tsp asafoetida
1 tsp cumin seeds
Salt as per taste
Instructions:
For making Kanji:
To a large glass jar add water, mustard powder, oil and other spices
Cover mouth of the jar with muslin cloth and set in a warm place, for anywhere
between two to four days, depending on sunlight and outside temperature, stirring
the mixture 2 to 3 times daily with a clean wooden spoon.When the water produces a sour fermented taste it is ready for use.
Making Vadas:
Soak moong and urad dals in enough water overnight
Drain, wash and grind the dals in a mixer with enough water to form a medium
thick, smooth batter.
Transfer to a bowl, add salt, asafoetida, cumin seeds and ginger-chili paste
Stir the mixture to make it light and fluffy
Heat oil in a deep pan
Drop a spoonful of batter in the hot oil and fry on medium flame until it turns
golden brown in color on both sides
Make four to five vadas at a time and drain out the excess oil
Transfer the drained vadas to soak in a bowl of salted water for about an hour
Frain and squeeze out water from the vadas
Add them to the fermented kanji and refrigerate for a few hours
Serve the kanji vadas chilled.
