Kanji Vadas

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Kanji is a liquid extract of a food - usually rice, black carrots or mustard. This is a Marwadi delicacy of moong dal wadas, soaked in mustard flavoured kanji. The kanji has to be made at least a day in advance so that all the flavours are released into the water. Mustard kanji is usually enjoyed in the winter, as mustard is a food which produces heat in the body. Serve plenty of kanji with the vada so that one can enjoy a large sip of the kanji once the vada is polished off.

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Preparation Time: 1 day.   Cooking Time:     Serves 4.
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For the kanji
1/4 cup split mustard seeds (rai na kuria)
1 tbsp black salt (sanchal)
1 1/2 tsp chilli powder
salt to taste

For the vadas
2 1/2 cups yellow moong dal (split yellow gram), soaked for 4 hours
1 tsp ginger-green chilli paste
1/2 tsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
salt to taste

Other ingredients
oil for deep-frying


    For the kanji

    1. Combine all the ingredients and grind to a fine powder.
    2. Dissolve this powder in 1½ litres of water, cover and keep refrigerated for 24 hours to allow all the flavours to blend.

    For the vadas

    1. Drain and grind the moong dal to a coarse paste using very little water.
    2. Add the green chilli-ginger paste, fennel seeds, asafoetida and salt and mix well.
    3. Wet your hands, take 2 tablespoons of the dal paste on your palm or on a sheet of wet plastic and shape into a circle of 25 mm. (1") diameter. Repeat with the remaining paste.
    4. Deep fry in hot oil till golden brown in colour.
    5. Drain on absorbent paper and cool.

    How to proceed

    1. Soak the vadas in water for 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.
    2. Place the vadas in the kanji and allow them to soak for at least 1 hour.
    3. Serve chilled.

    1. In cold weather, you need not refrigerate the kanji once it is made.

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     on 28 Nov 12 10:45 AM

    Moong dal vadas soaked in mustard based mixture and serve chilled.