Sanjeev Kapoor

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Kanji Bada  Recipe

Moong dal dumplings stewed in fermented mustard stock .

This is an exclusive website recipe.

Preparation Time : 3-Above

Cooking time : 26-30 minutes

Servings : 4

Kanji Bada

Main Ingredients

Split green gram skinless (dhuli moong dal) , Salt





Level Of Cooking



  • Split green gram skinless (dhuli moong dal) soaked
    1 1/4 cups
  • Salt
    to taste
  • Fennel seeds (saunf) coarsely powdered
    1 teaspoon
  • Coriander seeds coarsely powdered
    1 teaspoon
  • Asafoetida
    1/2 teaspoon
  • Black peppercorns crushed
  • Green chilli paste
    3-4 teaspoons
  • Fresh coriander leaves
    3 tablespoons
  • Oil
    to deep fry
  • Mustard seeds
    2 3/4 tablespoons
  • Red chilli powder
    1 teaspoon
  • Salt
    to taste


Step 1

To make the kanji coarsely grind mustard seeds with red chilli powder and salt. Put the powder in a deep bowl.

Step 2

Add five cups of water. Mix well and set aside to ferment for at least two days. Taste to see if it has turned sour.

Step 3

Once the water turns sour keep it in the refrigerator. Drain moong dal and grind to a fine paste without water.

Step 4

Transfer into a deep bowl. Add salt, fennel seeds, coriander seeds, asafoetida, crushed peppercorns and green chilli paste and whip well with your hand.

Step 5

Add coriander leaves and whip some more. Heat sufficient oil in a kadai.

Step 6

Drop the batter directly into the hot oil with your fingers to form small badas and deep fry till golden. Drain on absorbent paper.

Step 7

Soak the badas in water for about five minutes. Squeeze them to remove extra water and soak them in the kanji water.

Step 8

Cover and keep for at least two hours in the refrigerator. Serve chilled.

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