Kanji
vada is a tasty and appetizing traditional North Indian drink. It is generally
made around the festival of Holi. I usually make kanji vada during ‘Shitala Ashtami’; in which we eat food
made on previous day. It is celebrated in the month of March/April on 8th
day after Holi. This is the time when the winters are receding and the sun is
getting hot. This drink really aids digestion and improves appetite.
Kanji
vada is tangy and it really helps when you had eaten too many sweets during
festivals and don’t feel like eating anything else.
Though
an unusual drink, it is delicious and refreshing and is good for everyone
especially in hot afternoon. If you want to make this drink for any party or
occasion or just to enjoy in noon, then you have to make it 2-3 days before the
event, as kanji takes time to be ready.
Step by step Kanji
Vada recipe:
For Kanji-
- Boil 1 liter water in a vessel. Once cool pour in a container in which kanji is to be made. Add 1 tbsp. mustard powder.
- Add ¼ tsp red chili powder.
- Then add ¼ tsp asafoetida/hing, , ½ tsp salt, black salt as per taste and mix well.
- Close the lid of the container and keep aside for 3 days. Don’t forget to stir with clean and dry spoon once in a day. Keep the container in a warm place at night and if possible in sunlight (near a window) during day.
- Depending on the weather, on 4th day if it tastes tangy, spicy and tasty then it’s ready to be served.
Now
make vada.
For Vada-
- Clean
wash and soak the ½ cup moong dal in water for about 2-3 hours.
- Drain water and grind.
- Take out the ground lentil in a bowl and add ¼ tsp fennel/ saunf, 1/8 tsp asafoetida/hing, ½ tsp green chili paste/red chili powder and ½ tsp Salt or as required.
- Now with your fingers or a spoon, beat the mixture till it is very light and fluffy. You have to beat it for 5-6 minutes.
- Heat oil in a pan and drop 4-5 balls of batter with the help of spoon or fingers in the oil.
- Turn sides and fry till they become brown. Take care not to make vada too thick or big.
- Drain out the fried vadas in a bowl of salted water for soaking.
-
Before serving add the
fried and soaked vadas to the kanji and let it ferment for few more hours. After soaking the vadas will look as shown in pic below:
- Place the vadas in a glass and pour over the kanji.
- Serve chilled.
Kanji
vada- a quencher drink generally made around the festival of colors,
Holi.
AUTHOR:
Monali
RECIPE
TYPE: Beverage
CUISINE:
North Indian
SERVES:
4-5 glasses
INGREDIENTS (measuring cup used, 1 cup=237
ml)
For Kanji-
For vada-
DIRECTION
For Kanji-
For Vada-
TIPS
SERVING SUGGESTION
Place
2-3 vadas in a glass and top it with kanji. Serve and enjoy this refreshing
drink chilled. You can also use salted or plain boondi in place of vadas
along with kanji.
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