Kanji Vada

Mixed lentil fritters soaked in a sour fermented drink

Ingredients

For Kanji

  • 1 1/2 liters Water
  • 2 1/2 tablespoons Mustard or rai kuria powder
  • 1 1/2 teaspoons Mustard oil
  • 1 teaspoon Black salt
  • 1 teaspoon Salt
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Red chili powder
  • 1/2 teaspoon Turmeric (optional)

For Vada

  • 3/4 cup Moong daal, soaked overnight
  • 3/4 cup Moth daal, soaked overnight
  • 1 teaspoon Ginger, chopped
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon Chili powder
  • 1 teaspoon Salt

Instructions

  1. Mix mustard oil and kanji ingredients in water. Cover and allow to ferment for 2-3 days. Place in warm place, stir twice a day.
  2. The water is fermented in 2-3 days and tastes sour
  3. Grind soaked lentils along with ginger to smooth paste. Add salt, hing and chilli powder to form batter.
  4. Heat oil. Deep fry spoonful of round shaped batter till golden colour on all sides.
  5. Dunk vadas in kanji and allow them to soak kanji for 2-3 hours.
  6. Serve Kanji Vada chilled.
Source/Adopted from: Anjana Chaturvedi

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