Kanji Vada
Kanji Vada is a popular drink of North India especially Rajasthan and Uttar Pradesh. Kanji is a fermented drink made with ground mustard seeds and some spices. This is made during Holi, using lentil nuggets soaked in the tangy and sour kanji.
Ingredients
For KANJI
- 1 liter Water
- 2 pinches Asafoetida
- 1 tsp Turmeric Powder
- ¼ tsp Red Chilli Powder
- 1 tbsp Yellow Mustard powdered
- 1 tsp Salt
- 1 tsp Black Salt
- 1 tbsp Mustard Oil
For VADA
- ½ cup Green Gram / Moong dal
- ½ cup Black Gram / Urad dal
- 1 tsp Salt
- Oil for frying
Instructions
- Boil water in a vessel.
- Cool water and pour in some glass container.
- Add asafoetida, turmeric powder, red chilli powder, yellow mustard, salt, black salt, oil and mix well.
- Close the lid of the container and keep in sun for 3 days(stir with clean and dry spoon once a day).
- Wash and soak both the dal in water for 2-3 hours.
- Drain water and grind. Take out grinded dal in a bowl, add salt and beat to make it fluffy.
- Heat oil in kadai. Drop 4 - 5 balls of batter with the help of spoon in the oil and fry till golden brown on a moderate heat. Drain on a kitchen towel. Fry all wadas like this.
- Soak vadas in lukewarm water with 1 tsp salt for 15-20 minutes.
- Vadas will leave extra oil in the water. Squeeze water after 15 minutes, by pressing them a little between palms.
- Put 5-6 vadas in a glass and top it with kanji.
- Rest for 30 minutes and then serve.
- This refreshing and delicious drink will be liked by all.