Traditional Kanji Vada with Premix
To cool the body from inside in this scorching heat, today we are going to make Kanji. We will prepare this kanji in three ways and also we will make kanji masala mix. It takes time to prepare the kanji masala every time. So this time, prepare the kanji masala in advance and keep it ready in less time. So you also make this kanji masala mix and 3 types of kanji with this easy method and cool your body with your family this summer.
Ingredients for Kaanji Pre-Mix
Rai or Mustard - 1/2 cup (110 grams)
Turmeric - 2 tbsp (18 g)
Kashmiri Red Chilli - 2 tbsp (15 g)
Salt - 2 tbsp (45 g)
Black Salt - 4 tbsp (45 g)
Asafoetida - 1/4 tsp
Carrot - 1
Beetroot - 1
Sugar - 1 tsp
Process of making Kanji Mix
Put ½ cup of mustard seeds in a mixer jar and grind them coarsely. After grinding, put ground mustard, 2 tbsp of turmeric, 2 tbsp of kashmiri red chilli, 2 tbsp of salt, 4 tbsp of black salt and ¼ tsp of asafoetida in a bowl. Mix them well, if there are lumps then break them. In this way the kanji mix will be ready, fill it in the container and keep it.
Process of making Carrot Kanji
Wash and peel 1 carrot and cut it into small pieces. Put chopped carrots, 2 tbsp of kanji mix and 1 litre of lukewarm water in a glass container. Mix them well, keep them closed.
Process of making Beetroot Kanji
Wash and peel 1 medium beetroot well and cut it into small pieces. Now put chopped beetroot, 2 tbsp of kanji mix and 1 litre lukewarm water in a glass container. Mix them well, keep them closed.
Process of making Kanji Vada
Put 1 litre water, 2 tbsp of kanji mix and 1 tsp of sugar in the container. Mix them well, keep them closed.
All three types of kanji will be ready to ferment in 36-48 hours. It is necessary to run them once on the second day. Serve carrot and beetroot kanji with ice in a glass. Serve the kanji vada with boondi in the glass. Enjoy their taste.
Heat the water and pour it lukewarm.
All three types of kanji have to be kept for fermenting for 36-48 hours, it is necessary to run it once.
Keep the container of Kanji in any dry place in the kitchen.
Kanji mix can be stored and used for 6 months.
You can keep the kanji outside for 8-10 days and drink it.
When the kanji turns perfectly sour according to you, keep it in the fridge. You can keep it for 15-20 days and drink it.