Ingredients
For Kanji
1 tbsp
For Wada
For Kanji
Kanji takes time to ferment and so the preparations must start 3 days earlier.
Boil the water and cool it, then
transfer it to a clean glass jar or plastic jar. Now add to it
asafoetida. turmeric, salt. black salt, red chili powder, and yellow
mustard seeds. Mix everything.
Cover the lid tightly and let it ferment
for 3 days. Don’t forget to stir it daily using a clean dry spoon.
After 3 days the kanji will taste tangy, sour, spicy and salty.
For Wada
To prepare the Wada, soak the moong dal,
then transfer the soaked moong dal to a blender and blend without any
water to get a smooth batter.
Add salt and mix well.
Now heat some oil, and fry small balls
of the wada using a spoon or even your hand. Fry till they are fluffy
and golden.
Soak these wadas in lukewarm water for some time.
To assemble this street food, fill a
glass or a big bowl will the prepared kanji and top it with a few wadas.
Enjoy this refreshing food.
No comments:
Post a Comment