Kaanji Bada – Drinks & Apetizer

 

Kaanji Bada - Drinks & Apetizer

Chef Ruchika Jain
Kanji Bada is a delicacy from Rajasthan,which is also popular in many parts of north India. Kaanji Bada is an appetiser, which is mainly made from mustard seeds through the process of fermentation. It is served with the split Moong daal's fried ball which is called bada.
Course Appetiser
Cuisine Indian Traditional
Servings 15

Equipment

  • Glass / ceramic jar
  • pan for deep frying

Ingredients
  

For Kaanji

  • 1/8 cup Mustard seeds
  • 1/3 cup Curd (not sour)
  • 1/2 tbsp Haldi
  • 1 tbsp Salt
  • 1/2 tbsp Red Chili Powder
  • 1 ltr Lukewarm water

For Bada

  • 200 gm Split moong dal
  • 1/2 tsp Red chilli powder
  • 1/4 tsp White salt
  • Oil for deep frying

Instructions
 

For Kaanji

  • semi grind the mustard seeds in a grinder.
  • take a Paraat [a broad vessel used for making a dough ] and add all the ingredients of Kaanji in Paraat except water
  • mix all the ingredients in the paraat
  • Whisk all the mixed ingredients vigorously with the help of your palm for at least 8 to 10 minutes or till the mixture becomes fluffy.
  • take a glass or a ceramic jar and transfer the prepared mixture of kaanji into it. Add 1 litre of lukewarm water & stir well.
  • cover the kaanji jar with a tight lid, and leave it for 2 days for fermentation.
  • After 2 days, check whether it has become sour. If not, leave it for one more day to ferment. If it has become extra sour, add a little more water.

For Bada

  • take split Moong daal and dip it in water for 30 minutes after washing it.
  • NOTE: If there's some water left after 30 minutes, rinse out the extra water.
  • Make a fine paste by grinding it and make sure that it's not loose.
  • whisk the dal batter vigorously for 5-7 minutes with the help of palm
  • heat the oil for deep frying in a kadai
  • now drop spoonful of Bada batter in hot oil at low flame
  • note: keep on regulating the flame at different intervals to provide equal heat
  • turn the sides of Bada at different interval
  • note: remember Bada should not be crispy, it should be soft but must be completely cooked
  • after removing the Bada from oil dip it in the water for some time [at least for 30 minutes]
  • before adding it into the kaanji, squeeze all the water from it
  • after adding Bada in the Kaanji keep it in the fridge
  • serve it cool
Keyword Drinks, festival, Indian, Tasty

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