This is a Rajasthani delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The `kanji` or `rai ka pani` as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan.
Ingredients
For The Kanji
1/4 cup split mustard seeds (rai na kuria)
1 tbsp black salt (sanchal)
1 1/2 tsp chilli powder
salt to taste
For The Vadas (makes 20 Vadas)
2 1/2 cups yellow moong dal (split yellow gram) , soaked for 1 1/2 hours and drained
1 tsp ginger-green chilli paste
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
salt to taste
Other Ingredients
Oil for deep-frying
Method
For the kanji
Combine all the ingredients and blend in a mixer to a smooth powder.
Transfer the powder into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and refrigerate for 24 hours.
For the vadas
1. Blend the moong dal in a mixer to a coarse paste without using any water.
2. Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.
3. Wet your hands, take 1½ tbsp of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1) diameter circle.
4. Drop it in hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides. 2 to 3 vadas can be deep-fried at a time in one batch.Drain on an absorbent paper and soak the deep-freid vadas immediately in a bowlful of water for at least 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.
Repeat steps 3 and 4 to make more vadas. Keep aside.
How to proceed
Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour.
Serve chilled.