Kanji Vada drink is generally made around the festival of Holi.
Kanji Vada is a popular local delicacy of Rajasthan and Gujrat. Kanji Vada is containing moong dal vadas immersed in a tangy mustard flavoured liquid called Kanji.
Ingredients:
For kanji
- Water
- 1/4 cup mustard seeds’ powder
- Salt to taste
- 1 tsp red chilli powder
- 1 tbsp black salt
For vada
- 200 gms yellow moong dal(yellow split lentils)
- Salt to taste
- 1 tsp red chilli powder
- 1/4 tsp asafoetida
- 1-inch ginger
- 4 green chilli
- oil for frying
Method
- A 2-litre glass jar 3/4 filled with water and add salt, black salt, red chilli powder, and mustard powder.
- Close the lid tightly.
- Soaked moong dal for 8 hours.
- Blend moong dal, green chilli, and ginger in a mixer to a smooth paste with the help of water.
- Using water as required for making the paste.
- Add salt, red chilli powder, and asafoetida and mix well.
- With the help of a spoon, drop balls of batter in hot oil and deep fry on a medium flame until it colours golden brown in colour from all sides.
- Drain out the fried vada in a bowl of salted water for soaking for 1 hour.
- Put out the vada in kanji and keep the jar in sunlight for 3-4 days.
- Remember to stir it every day.
- Depending on weather after 3-5 days when kanji tastes sour, it is ready to serve.
