Kanji vada is a very popular snack of North India, specially a delicacy of Rajasthan and Uttar Pradesh, Moong dal vadas are soaked in mustard flavoured kanji which is made in advance so that the flavours of mustard are released into the liquid. It is mostly made during winters because mustard produces heat in the body. You can serve them chilled or at room temperature.
For the Kanji:
Mustard seeds .. 2 tbsps
Chilli powder ... 1 tsp (adjust according to your liking)
Black salt ......... to taste
Turmeric powder .. 1/8 tsp
Asafoetida .. a pinch (optional)
For the Vadas:
Moong dal .... 1 cup
Green chilli ... 1
Ginger .......... 1 small piece
Fennel seeds / saunf .. 1 tsp
Asafoetida ........... 1/8 tsp
Salt ............... to taste
Oil .... for frying
1. Grind coarsely all the ingredients for kanji . Mix them in about 3 cups of boiled and cooled water.
2. Refrigerate it for one or two days so that the flavours are released well.
3. Grind the soaked moong dal adding chilli ginger paste and fennel seeds. Use very little water while grinding.
4. Remove it in a bowl and add the asafoetida and salt. Mix well with your hand to make it light and fluffy.
5. Heat oil in a pan. Take a lemon sized portion of the batter and flatten it with wet hand.
6. Drop the vadas in hot oil and fry them to light brown colour.
7. Soak the fried vadas for 1 hour in a bowl of water.
8. Remove the vadas one by one squeezing out the water carefully between your palms.
9. Drop them into the kanji and let them soak again for one hour.
Serve them chilled or at room temperature. You can serve a little kanji in a cup and sip it in between.
Adapted from Tarla Dalal's recipe with minor changes.