Just in time for Holi, the Kanji Vada is a Marwadi speciality. So, now you understand what you can treat your good friends to this festival of colours.

KANJI VADA

Components

Kanji
4 tbsps mustard seeds
1 tsp red chilli powder
Salt to taste
Vada
1 cup split skinless green gram (dhuli moong dal), washed, soaked for 4-5 hours, and drained
1 tablespoon coarsely crushed coriander seeds
1 tsp fennel seeds (saunf).
1/2 tsp crushed black peppercorns.
2 green chillies, carefully chopped.
1/2 tsp asafoetida (hing).
Salt to taste.
1 tbsp chopped fresh coriander leaves + for garnish.
Oil for deep frying.

Method.

1. Put the mustard seeds in a mixer container, add red chili powder, salt, and blend to a great powder. Transfer this powder into a big container and include 5 cups water. Cover and reserve to ferment for 3 days. This is kanji.
2. To make the vada, put the soaked split skinless green gram in a mixer container. Mix to a thick and smooth paste. Transfer into a big bowl. Add crushed coriander seeds, fennel seeds, crushed black peppercorns, green chilies, asafetida, salt, and coriander leaves and blend till well integrated.
3. Heat adequate oil in a kadai. Gently slide in small parts of the paste and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
4. Soak the vadas in the prepared kanji for 1-2 hours in the fridge.
5. Transfer into serving bowls, garnish with chopped coriander and serve.

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