KANJI VADAS

This is a Marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'Rai ka Pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day.
Kanji vadas are a popular snack sold on the streets throughout Rajasthan.
Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi. Instead of moong dal vadas, large chunks of beetroot are marinated in 'Rai ka Pani' or 'Rai ka Achaar' to give it a rich red colour.
Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off.

Cooking Time : 15 mins.
Preparation Time : 1 day.

Serves 4.
For the kanji
1/4 cup split mustard seeds (rai ka kuria)
1 tablespoon black salt (sanchal)
1 1/2 teaspoons chilli powder
salt to taste

For the vadas
2 1/2 cups soaked yellow moong dal (split yellow gram)
1 teaspoon ginger-green chilli paste
1/2 teaspoon fennel seeds
1/4 teaspoon asafoetida (hing)
salt to taste

Other ingredients
oil for deep frying

For the kanji
1.Combine all the ingredients and grind to a fine powder.
2.Dissolve this powder in 1½ litres of water, cover and keep refrigerated for 24 hours to allow all the flavours to blend.

For the vadas
1.Drain and grind the moong dal to a coarse paste without using water.
2.Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.
3.Wet your hands, take 2 tablespoons of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle.
4.Repeat with the remaining paste.
5.Deep fry the circles in hot oil over a medium flame till golden brown in colour.
6.Drain on absorbent paper and cool.

How to proceed
1.Soak the vadas in water for approx. 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.
2.Place the vadas in the kanji and allow them to soak for at least 1 hour.
3.Serve chilled.

Tips
Note : During the cold weather, you need not refrigerate the kanji once it is made.