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Kaanji Vada
Sapana Behl
Fermented carrots and beet drink which is served with fried dumplings of moong dal.
5
from
3
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course
Drinks
Cuisine
Indian
Servings
6
pEOPLE
Ingredients
1x
2x
3x
For Kanji
5
medium-sized carrots
1
big beetroot
2
tablespoon
brown mustard seeds
rai seeds
black salt to taste
1
teaspoon
red chili powder
2-3
liter
water
For Vadas
1
cup
moong dal/split and washed/dhuli moong dal
1/2
teaspoon
salt
1/2
teaspoon
cumin seeds
oil for frying
Instructions
Wash and chop carrots and beets into sticks.
In a big glass jar add carrots, beets, salt, red chilly powder and mustard seeds powder.
Fill the jar with 2-3 liters of water depending on the size of the jar.
Close the lid and shake the jar.
Place it in sunlight for 3-4 days.
Keep stirring the jar every day once you get a pungent smell from the jar the kaanji is fermented and ready to use.
For Vadas
Wash and soak moong dal in enough water for 3-4 hours or overnight.
Grind the dal into a paste.
Whisk the dal paste, adding salt and cumin seeds.
Drop a tablespoon sized amount of dal batter in oil few at a time.
Fry until golden and crispy.Drain on paper towel.
Soak the vadas in kaanji.
Pour into serving glasses or bowls.Enjoy the kaanji with dal vadas or boondi.
Add the same amount of water in the jar again, that you removed.It can be used for 5 days ,add water till the kaanji stopped changing its color.
Tried this recipe?
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@Behlsapana
or tag
#cookingwithsapana
!