Kanji Vada

Kanji Vada is a popular recipe from Rajasthan. Kanji Vada means moong daal Vadas immersed in tangy mustard flavored liquid, 'Kanji' (Rai ka pani). Kanji can be prepared in many ways with many flavors. This particular recipe is prepared with "Rai ka Pani", means mustard flavored.

Traditionally, the Kanji or the 'Rai ka paani' needs to be prepared a day in advance to get a slight tang due to the fermentation process.

Kanji is a very tasty drink and aid digestion. Tangy Kanji Vada comes to your rescue when you eat voraciously during festivals.

Ingredients 

For Kanji

Water -------------------- 2-3 liter
Turmeric powder -------- 1/4 tsp
Black salt ---------------- 1 tsp
Yellow mustard powder---1/2 tbsp
Mustard powder --------- 1 tsp
Red chili powder --------- 1 tsp
Roasted cumin powder--- 1/2 tsp
Asafoetida ---------------- 1/4 tsp
Mustard oil --------------- 1 tbsp
Salt to taste -------------- :)

For Vada

Moong dal -------------- 1-1/2 cup
Ginger ------------------ 1 inch 
Green chilli-------------- 2 to 3 
Cumin ------------------- 1 tsp
Red chili ----------------- 1/2 tsp
Coriander seeds --------- 2 tsp
Chili flakes --------------- 1 tsp
Mustard oil --------------- for frying
Salt to taste -------------- :)

Let's start

For Kanji
Step 1.  To make Kanji, take drinking water, pour into the glass jar.

Step 2. Now add asafoetida, turmeric powder, red chili powder, salt, black salt, yellow mustard and mustard powder, mix everything very well.

Step 3. Close the container tightly with a lid and keep it aside for 2 to 3 days. Keep it in sunlight, if possible and in case weather is cool. Stir the kanji everyday with a clean and dry spoon.

Step 4. Kanji tastes great on the 3rd day when all spices will mix and infuse into the water. Tangy-piquant and yummy Kanji is ready.

For Vada
Step 5. To make Vadas, clean moong daal thoroughly and soak in water for 2 hours. Drain out the excess water later.

Step 6. Coarsely grind the soaked moong daal, take it out in a big bowl.

Step 7. Now add finely chopped ginger, green chilies, cumin seeds, crushed coriander seeds, chili flakes and salt, mix them well.

Step 8. Take a wok or deep frying pan add enough mustard oil, heat it for a couple of minutes on high flame. 

Step 9. Check if the oil is hot enough.

Step 10. Make small balls of Vada from the mixture and drop it to the hot oil. Place as many as possible. Deep Fry on medium to low flame.

Step 11. Fry till they get golden brown from both sides.

Step 12. Now take out the fried vadas and soak them in plain water for 15 minutes and then squeeze out the excess water. This step softens the vadas and take out excess oil.

Step 14. Now dip all the vadas into the Kanji. Serve and enjoy this soothing and refreshing delicious.

Note*

• Keep Kanji in the sunlight. If you don'h have access to sunlight, keep it at a warm place, for fermentation. 
• If you are in rush, keep it for fermentation for at least 24 hours, to get the flavors infused in the water.
• For frying, using Mustard oil gives great taste.

Happy Cooking :)