Course : Appetizer

Cuisine : Indian

Serving : 6- 8 pax

Prep Time : 15 minutes

Cook Time : 15 minutes

Total Time : 30 minutes

Rest time : 3-4 hours

Fermentation Time : 3-4 days

Ingredients for Kanji:

• 1 +1/2 liter filtered water

• 1/4 tsp asefodita

• 1 tsp turmeric powder

• 1-2 tsp chilli powder

• 2 tbsp mustard seeds grinded

• 1 tsp black salt

• salt as per taste

Ingredients for Vada:

• 1+ 1/2 cup moong dal ( yellow dal)

• 1/4 tsp asefodita

• salt as per taste

• oil for frying

Method:

1. Take a glass jar or bottle add the water then mix all the ingredients for the kanji in the water and allow it to rest for 3- 4 days till the water ferments and becomes sour.

2. Prepare the vadas on the third or fourth day once the water has fermented and become sour.

3. Clean and wash the moong dal. Soak it for 3-4 hours. Then drain out all the water from it and grind it into a slightly coarse paste.If the dal is too dry one tbsp of water can be added to it.

4. Add asefodita and salt in the grinded dal then mix the dal in one direction for 10 minutes till the dal becomes light, fluffy and a little whitish in colour. To test if the dal is ready to fry put a drop of the dal in water if it floats it is ready to fry otherwise mix it for some more time.

5. Heat some oil in a kadai and drop one by one the vadas in the oil and fry them on low to medium flame till they turn light golden in colour.

6. In a bowl take some normal water and add a pinch of asefodita and salt in it. Then place all the hot fried vadas in it and let it soak for 30 minutes.

7. Lightly squeeze one by one the vada to remove the excess water from them.

8. Add it to the kanji and allow it to rest for 2-3 hours.

9. When drops of oil are seen flaoting on the top of the water the Kanji Vada are ready to eat.

10. The leftover kanji vada can be refrigerated for future use.

Enjoy this soft, fluffy and tangy kanji vada during Holi.