🍽️
Food/Recipe
Kanji Vada
Prep20 mins
Cook15 mins
Total35 mins (plus 24 hours fermentation)
🌍 Indian🍽️ Starter👥 4 people
Ingredients
- 🟡 Moong dal – 1 cup, soaked and ground
- 🫗 Water – 2 liters for the kanji
- 🟡 Yellow mustard seeds – 2 tbsp, coarsely ground
- 🌶️ Red chili powder – 1 tsp
- 🧂 Black salt & regular salt – to taste
- 🧪 Asafoetida (Hing) – a generous pinch
- 🌻 Mustard oil – 1 tsp
Instructions
- 🥣 Whisk the ground moong dal batter until fluffy, then deep fry small dollops into golden vadas.
- 💧 Soak the fried vadas in warm water for 10 minutes, then gently squeeze out the excess moisture.
- 🫙 Mix water, mustard powder, salt, chili powder, and asafoetida in a glass jar to prepare the spicy kanji liquid.
- 🥘 Add the prepared vadas into the kanji jar and let it sit in a warm spot for at least 24 hours to ferment.
- ✨ Serve the tangy vadas chilled in bowls, garnished with fresh cilantro if desired.
