Rajasthani Kanji Bada

    5 days 40 mins

    Every house in Rajasthan makes these around Holi. We grew up drinking this drink even a month after Holi!

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    Serves: 4 

    • For bada
    • 200 grams moong dal
    • 2 tablespoons sauf (coarsely ground)
    • Salt to taste
    • Oil for frying
    • For kanji
    • 4 cups lukewarm water
    • 4 teaspoons black mustard seed (rai) (coarsely crushed)
    • A pinch of hing
    • Salt to taste

    Prep:10min  ›  Cook:30min  ›  Extra time:5days fermenting  ›  Ready in:5days40min 

    1. Make badas: Soak moong dal overnight. Next day, grind it to paste, add salt and sauf powder, and make a fluffy, cake like batter. Heat oil in a pan, drop spoonful of batter and fry till golden brown. Set aside for later use.
    2. Make kanji : Heat a tawa and then put a pich of hing in it. When the hing starts to smoke, cover the tawa with another vessel (preferably earthen) to store the smoky flavour. Add lukewarm water to this vessel. After 8-10 minutes, add black mustard seeds, badas and salt to it. Cover it with muslin cloth and put it in sunlight for 5-8 days. Serve!

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