Kanji Vada - Traditional Indian Fermented Drink with Lentil Fritters

Step 1: Prepare Kanji Masala

In a mixer grinder, add 1.5 tbsp black mustard seeds and 1 tbsp yellow mustard seeds. Grind them coarsely, ensuring it's not a fine powder. Set aside.

Step 2: Prepare Kanji Liquid

In a clay pot (or any suitable vessel), pour 1.5 liters of water. Add 1/2 tsp black salt, 1/2 tsp white salt, 1/2 tsp Kashmiri red chili powder, 1/2 tsp asafoetida, and 1/4 tsp turmeric powder. Add 2 tbsp of the coarsely ground mustard mixture from Step 1. Mix everything well. Cover the pot and let it ferment for 2-3 days in a warm place.

Step 3: Soak and Grind Dal for Vadas

Combine 1.5 cups moong dal and 3 tbsp urad dal. Wash thoroughly 3-4 times and soak in water for 5-6 hours or overnight until soft and plump. Drain all the water completely from the soaked dals. Transfer the dal to a mixer grinder. Add 2 green chilies and 1 inch of chopped ginger. Grind the mixture coarsely without adding any water. Transfer the ground dal batter to a large bowl.

Step 4: Prepare Vada Spice Mix

In a mortar and pestle, coarsely crush 1/2 tsp coriander seeds, 1/2 tsp fennel seeds, and 1/2 tsp cumin seeds. Do not make a fine powder.

Step 5: Season Vada Batter

Add 1 tbsp of the crushed spice mix from Step 4 to the dal batter. Also add 1/2 tsp chili flakes, salt to taste (approx. 1/2 tsp), and 1/4 tsp turmeric powder. Add chopped fresh coriander leaves.

Step 6: Add Tempering to Batter

Heat 1 tbsp oil in a small pan until hot. Turn off the heat and add 1/4 tsp asafoetida (hing) to the hot oil. Immediately pour this tempering over the seasoned dal batter. Mix everything thoroughly with a spoon.

Step 7: Whip Batter for Fluffy Vadas

Using your hands, vigorously beat the dal batter for 2-3 minutes. This process incorporates air, making the batter light and fluffy, which results in soft vadas.

Step 8: Fry the Vadas

Heat oil for deep frying in a pan. Wet your hands with water. Take a small portion of the batter, flatten it slightly into a vada shape (you can make a small hole in the center if desired, or keep them flat), and gently drop it into the hot oil. Fry the vadas on medium heat until they are golden brown and puffed up on both sides. Remove the fried vadas and place them on a plate.

Step 9: Soak Fried Vadas

Pour warm water into a large bowl. Add all the fried vadas to the warm water. Gently mix them to ensure they are fully submerged. Cover the bowl and let the vadas soak for at least 30 minutes. This step makes the vadas incredibly soft.

Step 10: Assemble Kanji Vada

After 2-3 days of fermentation, the kanji liquid should have a slightly foamy layer on top, indicating it's ready. Stir the kanji liquid well. Take the soaked vadas from the warm water, gently squeeze out the excess water from each vada. Place the squeezed vadas into the fermented kanji liquid. Garnish with fresh coriander leaves. Cover the pot and let the vadas soak in the kanji for another 2-3 hours before serving to allow the flavors to fully infuse.

• Grind mustard seeds coarsely for the kanji liquid; do not make a fine powder.

• Allow the kanji to ferment for 2-3 days in a warm place for optimal flavor and probiotic development.

• Beat the vada batter thoroughly for 2-3 minutes until it becomes light and fluffy, ensuring soft vadas.

• Soak the fried vadas in warm water for at least 30 minutes to make them extra soft before adding to the kanji.

• Let the vadas soak in the kanji for 2-3 hours before serving to allow the flavors to meld beautifully.

• You can make the vadas using only moong dal if urad dal is not preferred.

• The vadas can also be used to make Dahi Vada by soaking them in yogurt.