Kanji Bada

Ingredients list for Kanji Bada

• 1 1/4 cups Split green gram skinless (dhuli moong dal) soaked
• to taste Salt
• 1 teaspoon Fennel seeds (saunf) coarsely powdered
• 1 teaspoon Coriander seeds coarsely powdered
• 1/2 teaspoon Asafoetida
• 10-12 Black peppercorns crushed
• 3-4 teaspoons Green chilli paste
• 3 tablespoons Fresh coriander leaves
• to deep fry Oil
• 2 3/4 tablespoons Mustard seeds
• 1 teaspoon Red chilli powder
• to taste Salt

Method

1. To make the kanji coarsely grind mustard seeds with red chilli powder and salt. Put the powder in a deep bowl.
2. Add five cups of water. Mix well and set aside to ferment for at least two days. Taste to see if it has turned sour.
3. Once the water turns sour keep it in the refrigerator. Drain moong dal and grind to a fine paste without water.
4. Transfer into a deep bowl. Add salt, fennel seeds, coriander seeds, asafoetida, crushed peppercorns and green chilli paste and whip well with your hand.
5. Add coriander leaves and whip some more. Heat sufficient oil in a kadai.
6. Drop the batter directly into the hot oil with your fingers to form small badas and deep fry till golden. Drain on absorbent paper.
7. Soak the badas in water for about five minutes. Squeeze them to remove extra water and soak them in the kanji water.
8. Cover and keep for at least two hours in the refrigerator. Serve chilled.

Nutrition Info