Kanji Wada
Kanji Wada is a tangy and refreshing dish where lentil fritters (wadas) are soaked in fermented mustard-flavored water (kanji). This is a great probiotic dish that aids in digestion and is perfect as a light appetizer or snack.
Nutrition Facts
Per serving
Energy
108 kcal
Protein
7 g
Carbs
16 g
Fat
2 g
Fiber
5 g
Ingredients
Yellow Moong Dal (Raw)
0.5 small cup (50g)
Split Urad Dal (Raw)
0.5 small cup (50g)
Cumin seeds
0.5 tsp (2.5g)
Red chilli Powder
0.25 tsp (1.25g)
Mustard seeds
1 tsp (5g)
Black Salt
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Plain Water
4 medium cup (1000g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
For Kanji:
Combine yellow and black mustard seeds in a grinder and coarsely grind them.
In a large container, mix the ground mustard seeds, kala namak, white salt, and water. Stir well.
Cover the container and let it ferment at room temperature for 2–3 days. Stir the kanji once daily for proper fermentation.
Cooking Steps
Wash and soak yellow moong dal and urad dal in water for 4–5 hours.
Drain the soaked lentils and grind them into a smooth batter using minimal water.
Add red chili powder, cumin seeds, and salt to the batter. Mix well.
Preheat the appe maker on medium heat and lightly grease the cavities with oil.
Spoon the batter into the cavities of the appe maker.
Cover and cook on medium heat for 3–4 minutes, then flip the wadas to cook the other side until golden brown and crisp.
Remove the cooked wadas and set them aside.
Once the kanji is fermented, add the cooked wadas to the kanji.
Let the wadas soak in the kanji for at least 1–2 hours to absorb the flavors.
Serve it.