Kanji vada
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Soft moong dal fritters soaked in kanji, a tangy fermented mustard-seed water. A Marwari speciality for Holi.
Region: Rajasthan (Marwar and Jaipur)Occasion: Holi and summerTime: 40 min + 2–3 days fermentingServes: 4Vegan
Ingredients
- For the kanji: 6 cups water, 2 tbsp yellow or black mustard seeds (finely ground), 1 tsp red chilli powder, ½ tsp hing, 1 tbsp salt (or to taste), 1 tsp black salt
- For the vadas: 1 cup split moong dal, soaked 4 hours, a pinch of hing, salt, oil for frying
Method
- Boil the water and let it cool. Add the ground mustard, chilli powder, hing and both salts.
- Pour into a clean glass or earthen jar, cover with muslin and keep in a warm place for 2–3 days, stirring daily, until sour.
- Grind the soaked dal with very little water to a smooth thick batter. Add hing and salt and beat until light.
- Fry small vadas in hot oil until golden. Soak them in warm salted water for 10 minutes and squeeze out gently.
- Put the vadas into the kanji and leave for 2–3 hours. Serve chilled in bowls with the kanji.
History
Kanji, a fermented drink, has a long history in north India. Marwari households add moong vadas to turn it into a snack.
Significance
Kanji vada is made around Holi and in summer, when the sharp, cooling drink is welcome.