Kanji known as rai ka paani is a probiotic brew popular in northern regions of India especially Gujarat and Rajasthan during the winters. The festival of colours Holi has this on its festive menu as a special refreshing drink. A little sunlight and water is all that is required to make this drink …in fact it practically makes itself. Carrots, beetroot, mustard seeds and salt with plenty of water are the ingredients for this tangy drink with a hint of natural fermentation. The vegetable sugars ferment into acids & make the drink tangy. A quick straining of the liquid portion leaves behind a delicious light and crunchy vegetables which can be used as a quick bite relish. At times the vegetables are ignored and its plain water with mustard.
Kanji Vada is a popular Rajasthani snack where moong dal vadas are soaked in this brew. Kanji not only enhances the taste of the vada but also increases its shelf life. The soaked vada can be topped with fresh whipped and seasoned curds to make delicious dahi vadas. Drinking of pungent kanji before a hearty meal is customary in many families in the north. Kanji’s probiotic nature functions as a digestive aid and is similar to the fermented microbes found in kvass and kombucha….Gut health again.
KANJI VADA RECIPE
Ingredients for Kanji:
- Water Boiled and Cooled 5 Cups
- Mustard Seeds 3 Tbsp
- Asafoetida ¼ tsp
- Chilly Powder 2 tsp
- Turmeric 1 tsp
- Black Salt as Required
- Mustard Oil 1 tsp
Preparation Method:
- Take a dry mixie jar and grind mustard along with asafoetida, chilly powder, and turmeric into a fine powder.
- Mix in the powder into boiled and cooled water. Add the required salt and blend well along with mustard oil. Pour and store in a dry glass jar.
- Cover the jar and leave it to ferment at room temperature for 3-4 days. If weather is not warm, keep the jar in the sunlight during the day.
Ingredients for the Vada:
- Moong dal/green gram dal 100 g
- Salt as required.
- Green chilly 2
- Ginger 1-inch piece
- Oil for frying
Preparation Method:
- Soak dal for 4 hours. Grind all ingredients to a smooth mixture.
- Drop small balls into hot to medium oil and fry till golden brown.
- Drop the fried vadas into warm water. Soak for 5 minutes and remove after squeezing out the water well.
- Place a couple of vadas in a bowl and pour chilled kanji on top. Garnish with some mint leaves and a sprinkle of chaat masala. Serve.
Healthy & Yummy “Kanji Vada” is ready 🙂
NOTE: FOR KANJI WITH VEGETABLES
- Carrots 1 Medium Size (Preferable Black or Red Variety)
- Beetroot 1 Medium
- Peel and cut the vegetables into even-sized sticks.
- Drop the vegetable sticks into the water after it’s been well blended with the spices and oil.
- Cover the glass jar and leave it to ferment over 2 to 3 days at room temperature.
