Kanji Vada

Instructions

1. 1

   Prepare the Kanji (2-3 Days in Advance)

   • In a large, sterilized glass or ceramic jar, combine 6 cups of water, 2 tbsp coarsely ground mustard seeds, 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.25 tsp asafoetida, and 1.5 tsp salt.
   • Stir thoroughly with a clean spoon until all the spices are well-mixed.
   • Cover the jar with a lid or a muslin cloth and place it in a warm, sunny spot for 2 to 3 days to ferment.
   • Stir the mixture once every day. The kanji is ready when it develops a distinct tangy and pungent aroma. Once fermented, refrigerate it until ready to use.
2. 2

   Prepare the Vada Batter

   • Drain all the water from the soaked moong dal.
   • In a grinder or food processor, combine the drained dal, ginger, and green chilies. Grind to a thick, fluffy, and slightly coarse paste. Add 1-2 teaspoons of water only if absolutely necessary for grinding.
   • Transfer the paste to a large mixing bowl. Add 0.75 tsp of salt.
   • Using a stand mixer with a whisk attachment or your hand, beat the batter vigorously in one direction for 5-7 minutes. This incorporates air and is crucial for soft, spongy vadas.
   • To test the batter, drop a small dollop into a bowl of water. If it floats immediately, the batter is ready.
3. 3

   Fry the Vadas

   • Heat oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
   • Wet your fingers, take a small portion of the batter (about a tablespoon), and gently slide it into the hot oil. Do not overcrowd the pan; fry in batches.
   • Fry the vadas for 5-6 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • Use a slotted spoon to remove the vadas and drain them on a plate lined with paper towels.
4. 4

   Soak and Assemble

   • In a separate large bowl, mix 4 cups of warm water with 0.5 tsp of salt.
   • Immerse the freshly fried vadas into this warm salted water and let them soak for 15-20 minutes. They will soften and increase in size.
   • Gently take each vada and press it between your palms to squeeze out the excess water. Be careful not to break them.
   • Add these softened vadas to the chilled, fermented kanji.
   • Let the vadas soak in the kanji for at least 1-2 hours in the refrigerator. This allows them to absorb the tangy flavors.
   • Serve Kanji Vada chilled as a refreshing appetizer or snack.