by Tarla Dalal
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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.
- Combine all the ingredients and grind to a fine powder.
- Dissolve this powder in 1½ litres of water, cover and keep refrigerated for 24 hours to allow all the flavours to blend.
- Drain and grind the moong dal to a coarse paste using very little water.
- Add the green chilli-ginger paste, fennel seeds, asafoetida and salt and mix well.
- 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.
- Deep fry in hot oil till golden brown in colour.
- Drain on absorbent paper and cool.
- Soak the vadas in water for 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.
- Place the vadas in the kanji and allow them to soak for at least 1 hour.
- Serve chilled.
- In cold weather, you need not refrigerate the kanji once it is made.
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