Kanji Vada

Mix lentil fritters soaked in a sour fermented drink-A Rajasthani speciality

 Kanji vada is a popular drink of North India especially in Rajasthan and Uttar pradesh.Kanji is basically a fermented drink made with ground mustard seeds and few spices.This is a mainly made during winters and you can add black carrots and beets to make kanji ki gajar,or kanji pickle.During Holi a delicious and different version is made using lentil nuggets  soaked in the tangy and sour kanji ,which is popular as kanji vadas.
the lentil used to make kanji vada depends on regional and personal choice,some prefer to make this with yellow lentils/moong daal,urad daal,some use mix lentils ,but in Rajathan the vadas/nuggets are made mainly with a combination of moth daal and moong daal.

                                                        Wishing you all a Happy Holi!!!

 INGREDIENTS- 
For kanji-

• Water- 1.5 lit*
• Mustard or rai curia powder -2.5 tbsp
• Mustard oil-1 .5 tsp
• Black salt- 1 tsp
• Salt- 1 tsp
• Asafoetida- 1/4 tsp
• Red chili powder- 1 tsp
• Turmeric-1/2 tsp(optional)

For vadas-

• Moong daal-3/4 cup
• Moth daal-3/4 cup
• Ginger,chopped- 1 tsp
• Asafoetida- 1/4 tsp
• Chili powder- 1/2 tsp
• Salt- 1 tsp

PROCEDURE-

1. KANJI-Take a big glass or a ceramic jar or use a matki and add water,mustard oil and all the ingredients to make kanji,mix well and cover with a muslin cloth
2. Keep the jar in sunlight for few hours daily if possible and keep stirring the water 2-3 times a day.
3. When the water taste sour its ready to use.((it may take approx.3-6 days, depending on the climate)
4. VADA- soak moong daal and moth daal in enough water overnight.
5. Then drain,wash and grind the lentils with ginger and make a medium thick and smooth paste.
6. Take the paste in a bowl,add salt,asafoetida and chili powder.
7. Mix and beat the mixture well to make it fluffy.
8. Heat oil in a deep pan to deep fry.
9. Make medium sized round vadas/pakoris by dropping the batter with a spoon or with wet fingers,in hot oil.
10. Make 4-5 vadas at a time,dont crowd the pan.
    
11. Fry vadas from both the sides on medium flame,till nicely golden in colour.
12. Remove from the pan and add in salted water for approx 2 hours (or directly add in the fermented water.)
13. Squeeze the water from the vadas and then add in the fermented sour kanji .
14. Wait for a day (or few hours)so the vada become soft and soak in the flavours then start using.

Note-
1-Addition of turmeric and mustard oil is optional,but I like to add some colour in the kanji water either by adding turmeric or beets .
2-After the kanji become sour, keep it refrigerated up to 2 weeks.
3-Boil and cool the water or use mineral water to make kanji.