Kanji Bada

INGREDIENTS:

For badas:

Split green gram skinless (dhuli moong dal) , soaked - 1 1/4 cups

Asafoetida - 1/2 teaspoon

Coriander seeds, coarsely powdered - 1 teaspoon

Fennel seeds (saunf), coarsely powdered - 1 teaspoon

Green chilli paste - 3/4 teaspoon

Fresh coriander leaves, chopped - 3 tablespoons

Baking powder - a pinch

Salt - to taste

Black peppercorns, crushed - 10-12

Oil - to deep fry

For kanji:

Mustard seeds , coarsely ground - 2 3/4 tablespoons

Red chilli powder - 1 teaspoon

Salt - to taste

METHOD:

To make the kanji combine the coarsely ground mustard seeds, chilli powder and salt in a deep bowl. Add one litre (five cups) of water. Mix well and set aside for about two days to ferment. Taste to see if it has turned sour. Once the water turns sour keep it in the refrigerator. Drain the moong dal and grind to a fine paste without water. Transfer the paste into a large bowl. Add the asafoetida, coarsely powdered coriander and fennel seeds, chilli paste, fresh coriander, baking powder, salt and crushed peppercorns and mix well. Whisk the batter with your hands for ten to fifteen minutes to incorporate air and make the batter light. Heat sufficient oil in a kadai and drop the batter in tablespoonfuls into the hot oil. Deep fry badas on medium heat till golden brown. Drain and place on absorbent paper till cool. Soak the fried badas in plain water for five minutes. Squeeze gently and dip them in the kanji water. Cover and keep for at least two hours in the refrigerator. Serve chilled.