HealthyeatsDay # Kanji Wadas

Ingredients -

For Wada/pakoras 

1/2 Cup Spilt yellow Moong Dal

1 inch Ginger (grated) 

1/2 Tsp Mix of Fennel seeds, Nigella seeds

1 pinch Red Chilli powder 

1 pinch Coriander powder 

1 green Chilli chopped 

1 Tsp Salt 

Oil for frying

1 Cup Water for soaking pakoras 

For Kanji water

1 1/2 Cups Water

1 Tsp Salt 

1 Pinch Asafoetida powder 

1 Pinch Roasted Cummin powder

1/2 Tsp Dry Mango powder

1 Tbsp Yellow Mustard powder (ground it fresh or get it ready-made) 

Prep Time -  10-15 mins 

Fermentation Time - 8+8 hrs

Cooking Time - 15 mins 

Method - 

For Pakoras/Wadas (Approx. 10-12 wadas) 

1. Wash and Soak moong dal for 5-6 hrs or overnight.

2. After the soaking time, strain the water and coarsely grind the dal with salt. Ensure not to wash the dal again as it may lose potency. 

3. Let the batter ferment for 15-20 mins. 

4. Now crush mix of seeds and add it to the batter. 

5. Add chilli powder, chopped chilli, Grated ginger, coriander powder and stir it consistently. 

6. Heat oil in a frying pan. Using a spoon scoop out batter and drop it slowly in the oil one by one. Let it fry on medium flame till cooked and crisp. 

7. Strain it from the oil and drop it in a bowl of water. 

8. After some time, squeeze out the pakoras and keep it aside. 

For Kanji water 

1. Take 1 1/2 Cups of water in a bowl. Add all the dry ingredients/spices in the water and mix it well. 

2. Add pakoras in the kanji water and cover it and let them ferment for 5-6 hrs in warm place. 

Enjoy the traditional Indian Kanji Wadas!!