Monday, March 23, 2009

Kanji Vaday Ki

It is not only a tasty drink but also a digestive. It is usually prepared during Holi festival. During this season the vadas are fermented well and give a tangy taste.


For Vadas:
  • 1 cup Urad dal (Split Skinned Black Gram)
  • Salt as per taste
  • Oil for deep-frying
For Kanji:
  • 2 tsp mustard powder
  • 2 tsp red chili powder
  • ½ tsp turmeric powder
  • 2 pinch of asafetida
  • 1½ liters of water boiled and cooled
  • 1 earthen pot (if not available take any other clay pot)


For Vada:

  • Wash and soak dal for 4-5 hours.
  • Grind to a smooth thick paste with minimum water.
  • Add salt and a pinch of asafetida. Whisk the mixture to make it fluffy.
  • Heat oil in a frying pan and make dumplings of the size of ping-pong balls.
  • Fry till golden brown on medium heat.
  • Drain and keep aside.

For Kanji:

  • Heat griddle and put a pinch of hing on it.
  • Take an earthenware pot, wash it nicely. As soon as the hing starts emitting aroma (smoke), turn the pot upside down on the griddle to soak up the smell.
  • There is another method of smoke seasoning- Take a glowing charcoal and put a pinch of hing on it, as soon as the hing starts emitting smoke, put it in the earthen pot. Close it by a lid.
  • After 10 minutes take out the charcoal and fill the pot with water and mix mustard powder, salt, turmeric powder and chili powder. Mix well.
  • Put the vadas in water. Cover the earthen pot with muslin cloth and tie it.
  • Keep the covered pot in sun for 3-4 days. When it tastes sour it is ready to be served.
  • Serve the vadas with the kanji.


Earthen pot provides typical flavor to Kanji. But if it is not available, you can take any other clay pot, which is used to make pickles.
The aroma of asafetida produced by Smoke seasoning is imbibed by the pot, which enhances the taste and flavor of Kanji.

Do you know?

Asafetida is used in Indian cuisines, mainly in vegetarian curries or lentil dishes.
It is a very powerful seasoning; use only a pinch, the tiniest quantities, at one time; otherwise, it has a bitter aftertaste. Asafetida is extremely unpleasant if tasted on its own.
Asafoetida has certain medicinal uses and most commonly is used as a digestive aid. It is reputed to lessen flatulence. It is also said to be helpful in cases of asthma and bronchitis.
In Thailand and even in some parts of India, it is used to aid baby’s digestion and is smeared on the child's stomach.

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