Kanji Vada Recipe | Indian Probiotic Drink | कांजी वड़ा बनाने का आसन तरीका | Chef Sanjyot Keer

Prepare the kanji by boiling 2 litres of water in a stock pot over high flame.

Make the spice mix by grinding black mustard seeds, black salt, asafoetida, black peppercorns, roasted cumin seeds, red chilli powder, turmeric powder, and salt into a fine powder.

Once the water has boiled, let it cool until lukewarm.

In a large glass bowl, combine the spice mix and curd, mixing well to form a paste, then smear it onto the bowl's surface.

To add a smoky flavor, place a bowl of live charcoal in the bowl, add asafoetida and mustard oil on the charcoal, cover, and let it smoke for 5 minutes.

Remove the lid and add the lukewarm water, mixing thoroughly to incorporate the spices.

Cover the bowl with a muslin cloth and place it in a warm spot to ferment for 3-4 days, stirring once daily.

Once fermented, the kanji will have a sour smell and mustard seeds will float on the surface; it can be stored in the fridge for up to two weeks.

For the vade, wash and soak yellow moong dal and urad dal for 3-5 hours, then drain.

Grind the soaked dals with ginger and green chilli into a coarse paste, using minimal water.

Whisk the mixture for 2-3 minutes until fluffy and pale, ensuring it holds its shape when flipped.

Add crushed coriander seeds, fennel seeds, asafoetida, heated mustard oil, salt, and fresh coriander to the batter, mixing gently.

Prepare a soaking water mixture with lukewarm water, salt, and asafoetida.

Heat oil in a kadhai to 170°C, scoop batter with ice-cold hands, and drop into the oil, frying until light golden brown.

Transfer fried vade to the soaking water for 15-20 minutes until they sink, then squeeze out excess water and place in a bowl.

Combine the vade with the kanji and chill in the fridge before serving.

Equipment Needed

Spice Level:

Dietary