• Amita Garg

Kanji vada

Kanji vada Kanji vada is a traditional drink sold on the streets of Rajasthan and Uttar Pradesh. The 'kanji' or 'rai ka pani' needs to be prepared two days in advance so that all the flavors infuse in the water and the water becomes sour. It is a refreshing, digestive drink with spongy moong dal vadas. Try serving these kanji vadas in your next party as an appetizer. Ingredients- To make Kanji- Mustard seeds-2 tbsp Turmeric powder-11/2 tsp Asafetida- 1/2tsp. Red chili powder-1 to 2 tsp salt - 3 to4 tsp. or to taste water- 8 cup To make vadas- Yellow Moong dal -1cup Oil to deep fry 1 tsp ginger-green chili paste 1/2 tsp fennel seeds (saunf) Salt-1/4tsp.

Method- For Vadas- wash the moong dal and soak for 2 hours. Drain the water and grind with ginger, green chili paste, fennel seeds[ sauf], salt and with little water. Whisk the batter with knife thoroughly till it becomes light. Wet your hand, make vadas and deep fry on a medium flame till it turns golden brown. Take out vadas on the kitchen paper. Soak the vadas in warm, salted water till they leave extra oil. Take them out of the water by pressing gently between your palms. For Kanji- Blend mustard seeds in a blender. In a deep bowl take mustard powder, salt, asafoetida[heeng], turmeric powder. Add water and mix well, cover with lid and keep it in a warm place for 1 or 2 days [depending on the weather] till the water become sour. Place the squeezed vadas in this spicy mustard water and refrigerate it. Allow them to soak for at least 1 hour. Serve chilled. Tips- To make soft vadas it is important to whisk the lentil paste thoroughly otherwise they do not float in the water. Once the kanji has turned sour, keep it in the refrigerator. It can be kept in the refrigerator for 5-6 days.

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