New Update
/sanjeev-kapoor/media/post_banners/6d5f620433ade4738e59457a9c9a8807630894e84ca663ce1b6d8990bb8e9338.jpg)
Main Ingredients | Split green gram skinless (dhuli moong dal) , Salt |
Cuisine | Marwari, , , , |
Course | Snacks and Starters |
Prep Time | 3-Above |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Kanji Bada
- 1 1/4 cups Split green gram skinless (dhuli moong dal) soaked
- 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 teaspoons Green chilli paste
- 3 tablespoons Fresh coriander leaves
- to deep fry Oil
- 2 3/4 tablespoons Mustard seeds
- 1 teaspoon Red chilli powder
- to taste Salt
Method
- 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. 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. 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.
Nutrition Info
Calories | 656 |
Carbohydrates | 35.8 |
Protein | 16.9 |
Fat | 49.3 |
Advertisment