Kanji is a popular digestive North Indian drink made with red mustard seeds and carrots. Both red or black carrots or even shalgum (turnip) can be used to make Kanji. Kanji ke Bade is the most popular offshoot of kanji. As soon as winter starts, ladies start making different types of Kanji. Kanji ke Bade are made in most houses for the Holi festival. Kanji is served along with or after heavy sweets and greasy snacks to keep one’s digestive system stable. Sometimes, if you don’t feel like eating something and if you drink Kanji you will feel better and your appetite would return.
The recipe for making Kanji is easy and quick. You would get delicious Kanji ke Bade with little effort.
Usually people use moong dal to make Kanji ke Bade but my mother always used udad dal. Therefore, from childhood I like the taste of Bade made with udad dal, more. You can try both dals and decide which one you like better.
Prep Time : 1hr
Cooking time : 15 to 20 minutes
To make Bade:
Udad dal / moong dal- ¾ cup (Generally, I prefer udad dal)
Oil for deep frying
To make Kanji:
Red chilli powder-1/2 tsp
Mustard powder 2 ½ tsp
Asafoetida – ½ tsp
Salt – 1 ½ tsp
Water – 1 ½ litre
Glass jar – 1 big
How to make Bade:
The recipe for making Bade is the same as the recipe for Dahi Bade, which I had given earlier. But, I will again give the recipe, in short.
1. Clean and wash the lentils. Soak the lentils for 4hrs.
2. Grind the lentils in a grinder with very little water.
3. Whisk the batter thoroughly till it becomes light.
4. Heat oil in a wok on medium heat. Pour about 1 tsp of lentil batter in the oil at a time, to make Bade. Make small sized Bade. Deep fry the Bade on medium heat, till they become golden pink.
5. Take the Bade out. Put the Bade on kitchen paper.
6. Repeat the process with the remaining batter.
7. Keep the Bade in the fridge. Or you can fresh Bade, when you Kanji is ready to eat.
How to make Kanji:
1. Put mustard seeds, red chilli powder, salt and asafoetida in a grinder and grind the mixture to a powder.
2. Meanwhile, heat 1 ½ litre water in a pan.
3. Now take a glass jar. Put all the powdered masala in it and add hot water. Mix well.
4. Keep this jar in sun light or any other hot place.
5. It will take 2-3 days (depending on the weather) for this spiced water to turn sour.
6. After 2-3 days, taste the water to see if it has the right taste.
7. Now take out the Bade from the fridge. Put them in hot water for 15-20 minutes.
8. Squeeze the Bade and put them in the sour Kanji. Keep them like this for one hour.
9. After one hour you can serve Kanji ke Bade to your guests.
If you want to make soft Bade, it is very important to whisk the lentil paste thoroughly.
Take out the paste in a deep thali and whisk it with you open palm.
If the Bade are soft they will float in water.
You can never predict how many days it will take for Kanji to turn sour. It solely depends on the weather. Once the Kanji turns sour, keep it in the refrigerator. Kanji can be kept in the refrigerator for 5 to 6 days