by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 158 cookbooks
This recipe has been viewed 66527 times
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.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.