Video Tutorial
Video Chapters
Instructions
Prepare the Fermented Kanji Base
Begin by grinding black mustard seeds (1ยฝ tbsp) and yellow mustard seeds (1 tbsp) coarsely; avoid making a fine powder. In a clean pot, preferably earthenware or glass, combine 1.5 liters of water with ยฝ tsp each of black salt, white salt, Kashmiri red chili powder, and hing (asafoetida), along with ยผ tsp turmeric powder. Add two tablespoons of the freshly ground mustard. Mix well, cover, and allow the Kanji to ferment for 2 to 3 days in a warm place. This fermentation is key to its probiotic benefits and tangy flavor.
Prepare the Vada Dal Batter
Combine 1ยฝ cups of moong dal and 3 tablespoons of urad dal. Wash them thoroughly 3-4 times and soak for 5-6 hours or overnight until completely soft. Drain the soaked lentils very well, ensuring no water remains. Grind the dal in a mixer jar without adding water, along with 2 green chilies and 1 inch of ginger, using the pulse mode to achieve a slightly coarse, thick batter. Transfer the batter to a large bowl.
Create the Aromatic Vada Spice Mix
In a mortar and pestle, coarsely crush ยฝ tsp each of cumin seeds, fennel seeds, and coriander seeds. This coarse grinding enhances the flavor of your Kanji Vada.
Flavor and Lighten the Vada Batter
Add 1 tablespoon of the freshly crushed spice mix, ยฝ tsp chilli flakes, and salt to taste to the dal batter. For an extra layer of flavor and softness, prepare a hot oil tempering: heat 1 tbsp oil in a small pan, turn off the heat, add a pinch of hing (asafoetida), and pour this tempering into the batter. Mix everything thoroughly. Now, the most crucial step for soft vadas: with your hands, vigorously whisk the batter for 2-3 minutes until it becomes light, airy, and creamy.
Fry the Crispy Vadas
Heat oil in a pan for deep frying. Once the oil is hot, wet your hands with water. Take a small portion of the batter, flatten it slightly, and carefully slide it into the hot oil. Fry the vadas in batches until they are golden brown and cooked through. Once fried, remove and set aside. These vadas are perfect for Kanji Vada or even Dahi Vada.
Soften the Vadas
In a large bowl, take lukewarm water. Add all the freshly fried vadas to the water, ensuring they are fully submerged. Gently mix and cover the bowl, allowing the vadas to soak for at least 30 minutes. This step makes the vadas incredibly soft and melt-in-your-mouth.
Assemble and Serve Your Kanji Vada
Once the vadas are softened, gently squeeze out excess water from each vada (6:35-6:39). Now, add the squeezed vadas into the fermented Kanji base. Garnish with fresh chopped coriander leaves. Cover and let the vadas soak in the Kanji for at least 2 to 3 hours to absorb all the tangy, spicy flavors. Your healthy and flavorful Kanji Vada is now ready to be enjoyed as a digestive and refreshing treat!