Kanji bada

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Old 16-Aug-2010
$hokeen J@tt
Kanji bada


Preparation Time : 2 days
Cooking Time : 2 hours 30 mintues

For badas

Split green gram skinless (dhuli moong dal) , soaked
1 1/4 cups
1/2 teaspoon
Coriander seeds, coarsely powdered
1 teaspoon
Fennel seeds (saunf), coarsely powdered
1 teaspoon
Green chilli paste
3/4 teaspoon
Fresh coriander leaves, chopped
3 tablespoons
Baking powder
a pinch
to taste
Black peppercorns, crushed
to deep fry
For kanji

Mustard seeds , coarsely ground
2 3/4 tablespoons
Red chilli powder
1 teaspoon
to taste

To make the kanji combine the coarsely ground mustard seeds, chilli powder and salt in a deep bowl. Add one litre (five cups) of water. Mix well and set aside for about two days to ferment. Taste to see if it has turned sour. Once the water turns sour keep it in the refrigerator. Drain the moong dal and grind to a fine paste without water. Transfer the paste into a large bowl. Add the asafoetida, coarsely powdered coriander and fennel seeds, chilli paste, fresh coriander, baking powder, salt and crushed peppercorns and mix well. Whisk the batter with your hands for ten to fifteen minutes to incorporate air and make the batter light. Heat sufficient oil in a kadai and drop the batter in tablespoonfuls into the hot oil. Deep fry badas on medium heat till golden brown. Drain and place on absorbent paper till cool. Soak the fried badas in plain water for five minutes. Squeeze gently and dip them in the kanji water. Cover and keep for at least two hours in the refrigerator. Serve chilled.

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