Kanji bada

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 31, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    Kanji bada

    For kanji
    6 tbsp mustard seeds (coarsely ground)
    Salt to taste
    2½ tsp red chilli powder

    For badas
    2 cups washed green gram split (dhuli moong dal)
    A pinch of asafoetida
    1½ tsp coriander seeds (coarsely powdered)
    1½ tsp fennel seeds (coarsely powdered)
    1 tsp green chilli paste
    A small bunch fresh coriander leaves (chopped)
    A pinch of baking powder
    Salt to taste
    Oil to deep-fry

    Take seven and a half cups of water in a vessel. Add coarsely ground mustard seeds, salt to taste and red chilli powder. Mix well. Keep kanji aside to turn sour. Soak moong dal in four cups of water for two hours. Drain and grind moong dal to a fine paste without using much water. Add the other ingredients and mix well. Whisk well to incorporate air and make the batter light.

    Heat sufficient oil in a kadai and drop batter in tablespoonfuls. Fry badas on medium heat till brown. Drain onto an absorbent paper and keep aside till a little cooled.

    Soak fried moong dal badas in plain water for five minutes. Squeeze and dip them in the kanji. Cover and keep till required. This dish is best prepared before hand so that the mustard seeds can develop their full flavour. Some people like to keep it for at least two days. Taste to see if it has turned sour. Once the water turns sour keep kanji badas under refrigeration. Serve chilled.

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