Kanji Vada

Prep time: 1520 minutes
Preparation time of Kanji: 1015 minutes (excluding 34 days of fermentation time)
Cooking time of Vade: 2025 minutes (excluding soaking time)

Kanji
Ingredients:
WATER | पानी 2 LITRES
SPICE MIX
BLACK MUSTARD SEEDS | बारीक राई 2 TBSP
BLACK SALT | काला नमक 1/2 TBSP
ASAFOETIDA | हींग 1/4 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1/4 TSPa
ROASTED CUMIN SEEDS | भुना हुआ जीरा 1 TSP
RED CHILLI POWDER | लाल मीर्च पाउडर 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक 1/2 TBSP
CURD | दही 2 TBSP
LIVE CHARCOAL | जलता हुआ कोयला
ASAFOETIDA | हींग 1/4 TSP
MUSTARD OIL | राई का तेल
Method:
In a stock pot add the water, set it over high flame & let it come to a boil.
Meanwhile make the spice mix by adding all the spices into a spice grinder & grind it into a fine powder, you can also use a mortar pestle.
Once the water comes to a boil, switch off the flame & let it cool down until it gets lukewarm.
Add the spice mix into a clean large glass bowl & add curd, mix well to form a paste & then smear the paste onto the surface of the bowl.
To give the kanji a smoky flavour, place a bowl with live charcoal in it in the bowl, add some asafoetida on the coal & then some mustard oil, cover & let the spices smoke for 5 minutes.
Then remove the lid & add the lukewarm water, mix well & thoroughly incorporate the spices.
Cover the bowl using a muslin cloth & tie it, you can also use a mesh lid & place it in a warm place where it can get some sunlight & let it ferment for 34 days.
You need to open the lid & stir the kanji at least once every day.
Once fermented the kanji will give off a slight sour & tangy smell, small fragments of mustard seeds will also float on the surface, if you have followed the process carefully & used clean utensils the kanji won’t spoil, discard the kanji is you see a layer of fungus or if it smells foul & rancid.
Your delicious kanji is ready, you can store it in a glass container, it stays in the fridge for upto two weeks.
You can have the kanji as is or you can also have it with some vade.
Vade
Ingredients:
YELLOW MOONG DAL | पीली मूंग दाल 3/4 CUP
URAD DAL | उरद दाल 1/4 CUP
WATER | पानी AS REQUIRED
WATER | पानी AS REQUIRED
GREEN CHILLI | हरी मिर्च 2 NOS.
GINGER | अदरक 1 INCH
WATER | पानी 1 TSP
CORIANDER SEEDS | साबुत धनिया 1 TSP
FENNEL SEEDS | सौंफ 1/2 TSP
ASAFOETIDA | हींग 1/4 TSP
MUSTARD OIL | राई का तेल 2 TSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
LUKEWARM WATER | गरम पानी
SALT | नमक A PINCH
ASAFOETIDA | हींग 1/4 TSP
Method:
Wash the dals well & soak them for 35 hours.
Once soaked, drain the water & add the dals in a mixer grinder jar, add the ginger & green chilli & grind it into a paste, make sure that you use minimal water & the paste should not be extremely fine, transfer the paste into a large bowl.
Whisk the mixture really well for 23 minutes, the mixture should become fluffy & pale, you can either do it by moving your hand in a circular up & down motion or by using a whisk.
To check if the mixture is ready, scoop up some of it in a spatula or a spoon & flip it upside down, the mixture should not drop.
Once you have whisked the mixture add coarsely crushed coriander seeds & fennel seeds, asafoetida, then in a small ladle heat up the mustard oil & pour it on the spices, then add salt & fresh coriander & gently mix all the ingredients in the batter.
Before frying the vade, make the water that you will be needing to soak the vade after frying, in a large bowl, add lukewarm water, salt & asafoetida & mix it well.
Now to fry the vade, heat oil in a kadhai until its moderately hot or if you have a thermometer, the temperature of the oil should be 170 C.
Dip your hands in ice cold water & scoop out some batter then drop it carefully in the oil, drop a few more portions simalrly, make sure you don’t overcrowd the kadhai.
Fry over medium high heat until light golden brown, once they turn light golden brown remove them from the hot oil using a spider & then immediately transfer them into the water that you prepared for soaking the vade, let them soak for 1520 minutes or until they sink.
Once soaked, remove the vade from the water & gently squeeze them in your hands to remove all the excess water & transfer them into a bowl.
Your vade are ready.
Transfer the vades into the kanji, chill it in the fridge before serving.

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Intro 0:00
Kanji 1:09
Vada 10:16
Kanji Vada Assembly 15:29
Plating 15:52
Outro 16:36