Kanji Wada
- 5
- 11
- 4320min
- 30min
A traditional Rajasthani probiotic drink with spicy, tangy flavours, perfect for cooling the stomach and aiding digestion.
Ingredients
For Kanji
For Wada
Cooking Steps
For Kanji
Step 1 :
Kanji takes time to ferment and so the preparations must start 3 days prior.
Step 2 :
Boil the water and cool it, then transfer it to a clean glass jar or plastic jar. Now add to it asafoetida. turmeric, salt. black salt, red chilli powder, and yellow mustard seeds. Mix everything.
Step 3 :
Cover the lid tightly and let it ferment for 3 days. Don’t forget to stir it daily using a clean dry spoon.
Step 4 :
After 3 days the kanji will taste tangy, sour, spicy and salty.
For Wada
Step 1 :
To prepare the Wada, soak the moong dal, then transfer the soaked moong dal to a blender and blend without any water to get a smooth batter.
Step 2 :
Add salt and mix well.
Step 3 :
Now heat some oil, and fry small balls of the wada using a spoon or even your hand. Fry till they are fluffy and golden.
Step 4 :
Soak these wadas in lukewarm water for some time.
Step 5 :
To assemble this street food, fill a glass or a big bowl will the prepared kanji and top it with a few wadas. Enjoy this refreshing food.
Shop Ingredients
Kanji Wada
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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