Kanji Bada

Moong dal dumplings stewed in fermented mustard stock. This recipe has featured on the show Khanakhazana.

New Update
Main Ingredients For badas , Split green gram skinless (dhuli moong dal) ,soaked - See more at:
Cuisine Fusion
Course Snacks and Starters
Prep Time 3.30-4 hour
Cook time 26-30 minutes
Serve 4
Taste Select Taste
Level of Cooking High
Others Veg

Ingredients list for Kanji Bada

  • For badas
  • 1/4 cups Split green gram skinless (dhuli moong dal) ,soaked - See more at:
  • to taste Salt
  • 1 teaspoon Fennel seeds (saunf),coarsely powdered
  • 1 teaspoon Coriander seeds,coarsely powdered
  • 1/2 teaspoon Asafoetida
  • 10-12 Black peppercorns,crushed
  • 3/4 teaspoon Green chilli paste
  • 3 tablespoons Fresh coriander leaves
  • to deep fry Oil
  • For kanji
  • 2 3/4 tablespoons Mustard seeds
  • 1 teaspoon Red chilli powder
  • to taste Salt


  1. To make the kanji coarsely grind mustard seeds with red chilli powder and salt. Put the powder in a deep bowl. 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. Once the water turns sour keep it in the refrigerator.
  2. Drain moong dal and grind to a fine paste without water. Transfer into a deep bowl. Add salt, fennel seeds, coriander seeds, asafoetida, crushed peppercorns and green chilli paste and whip well with your hand. Add coriander leaves and whip some more. Heat sufficient oil in a kadai. Drop the batter directly into the hot oil with your fingers to form small badas and deep fry till golden.
  3. Drain on absorbent paper. Soak the badas in water for about five minutes. Squeeze them to remove extra water and soak them in the kanji water. Cover and keep for at least two hours in the refrigerator. Serve chilled.