Kanji ke bade, mung bean fritters in mustard water – Vegan, Gluten-free, Casein-free Indian recipe

Do you recall M Aunty?  The neighbours you might want to steal?  Yes, the extremely good cooks who are also very generous people.   They both hail from Rajasthan, and their tradition is vastly different from ours.  Aunty M tells me that traditionally only ‘kanji ke bade’ is made in Rajasthan during Holi and Diwali.

Kanji ke bade | Mung fritters | tongueticklers.com

‘Kanji’ is a fermented beverage and it forms a very important part of Punjabi and Rajasthani cuisines.  It can be taken as a drink by itself, or can be used as a pickling base, or as a marinade as in ‘kanji ke bade’.  Badas are fritters made with split mung lentils. The fritters are soaked in the kanji and served the next afternoon.  By then the badas soak in all the tasty, tangy flavours and the water and ooze juice with every bite.  Mouthwatering! If you allow them to soak till the afternoon the badas taste even better.

I cannot label this healthy by any measure, but I can make one claim -  They are so delicious.  The recipe is based on Aunty M and K’s method.

Note:  Before making the badas, make the kanji.

Rai | Mustard | tongueticklers.com

Recipe: Kanji ke bade (Split mung bean fritters in mustard flavoured water)

Yield: About 15-20 fritters

Part I : Recipe for kanji, the soaking liquid

Ingredients:

A litre of water, boiled and cooled to room temperature.
Salt to taste (The liquid should be a little salty as it will be soaked in by the fritters)  I use about 2 tsps. Of powdered rock salt
Red chilli powder – To taste, about 2 tsps. are enough for me
Fresh ground mustard seeds (small brown variety is traditionally used) – About 5-6 tsps.

Method:

Mix the powders and spices into cooled water well.  Taste and adjust salt and chilli powder as per your requirement.  Set aside till badas are made.

Part II: Preparing moong badas (mung bean fritters), and assembling the recipe

Ingredients:

Split mung beans | Moong dal – 1 cup
Whole wheat flour (optional) – 1 tsp.
Fennel seeds | Saunf – 1 tsp.
Dry coriander seeds | Saboot dhania – 1 tsp
Red chilli powder – To taste
Salt to taste
About half a litre of hot water

Method:

Wash and rinse the dal in several changes of water till the water runs clear.  Let the lentils soak in enough water for about 6 hours. I soak around mid-morning and prepare the batter in the evening.

Drain the water placing the lentils in a sieve for about an hour.  Grind to a smooth paste adding as little water as possible.

Coarsely crush coriander seeds and fennel seeds.  Do not roast them.

Add the seeds and the rest of the ingredients including the wheat flour, if using, and beat the batter well till it feels light and fluffy.  This is important in order that the badas swell upon frying.

Heat oil in a wok to fry the fritters.  Take a small walnut sized lump of batter and pat it into a 2mm thick circle on a wet plastic sheet or wet banana leaf.  Carefully slip the circle on the tips of your right hand and slip it into hot oil.  The method is similar to making urad dal vadas except that you do not make a hole in the center in this case.  The circle needs to be thick enough to allow the bada to swell in hot oil. If it is thin it will not swell.  Fry on both sides till swollen, golden and crisp.  If you find shaping difficult, simply drop spoonfuls of batter into the hot oil and fry.  When crisp remove with a slotted spoon, draining as much of the oil as possible and drop the fritters into the vessel containing hot water.

Remove each bada and press between palms gently to release the oil.  Now place the bada in the kanji.  Repeat with the rest of the fritters.

Fry the next batch of badas, and repeat the above step till all the batter is done.  You can also press out the badas in the hot water while the second batch of badas are fried.

Gently press all the badas into the kanji.  Cover and leave at room temperature.  The mustard seeds will take over the rest of the action.

Taste after 10-12 hours.  The kanji should turn sour and carry the flavor of mustard.  If not, leave the badas in kanji for another 2-3 hours till it tastes right.

The dish is generally served chilled, but tastes good at room temperature.

Kanji ke bade | Mung fritters | tongueticklers.com

I omit the wheat flour as Jr.H is gluten-intolerant.  I am told the wheat flour makes the moong fritters more crisp, but it does not seem to affect the taste in any way.

Are you seriously going to make this only during Diwali?

Please note that this dish is not for all.  The flavour and tang of kanji is not appreciated by everybody.  But once you have developed a taste you might not want to leave any badas in the kanji.

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Comments

Have your say

  1. That’s a interesting recipe. Is 2 teaspoon of salt less for 1 litre water if we want it the soaking liquid to be salty? I am going to try this sometime soon.

    • I cannot recall the exact amount. It has to be a little salty while keeping in mind that the badas have salt too. You will have to taste and adjust. The liquid should be such that you can drink it on its own. I hope that gives an idea.

  2. Yum, Harini, what a treat! I don’t like vadas soaked in anything as a rule– I can’t bear to do away with their crispiness– but your gorgeous pictures make me want to give this a try.

  3. Good to see u back…that too with such an awesome recipe. Haven’t heard of this before…so thanks. Great to learn more about India’s rich, diverse culinary heritage. The pics were great. That yellow pot is a great find I must say. Also want to know since I am reading that fermented drinks are good for health, can we drink the kanji on its own. Did M aunty mention any health benefits. And about borrowing M aunty… Maybe i will borrow your house instead:):)

    • I have no idea about the health benefits of drinking kanji by itself, but it is offered as a beverage with addition of dark carrot juice in Winters in Punjab (the dark purple variety). Beetroot juice is another popular addition. Must ask around about that. :)

  4. Only day before yesterday I was missing kanji and you are writing a post on it!!
    And i was also wondering if i can make them at home without sunlight as the Kanji I know is made with carrots in the kanji and takes a couple of days in sunlight to get ready i.e., sour. But, your recipe is making it much easier for me. So, I’m learning that there are many versions in different parts of india. That said, kanji is a very U.P. thing too. And I believe its a very north indian recipe and not just resitricted to the two states.

    • To be used for pickling or as a beverage it needs sunning, but 5-6 hours a day should be enough. I did not know it was popular in other parts too. I must ask my mom whether she has had it. We have lived in UP for quite sometime and I don’t remember her mentioning it to me. Thanks for letting me know.

  5. This is such an interesting recipe. I love learning more about such authentic regional cuisine. Not sure if my family will appreciate something so different from what they are used to but I am surely interested in giving this a shot.
    Beautiful photos as always Harini. Love the wooden background and the tiny yellow container with mustard seeds :)

    • Thanks, Chinmayie! I loved it the first time I tasted, but I can’t speak for others. Making it again tomorrow for my athai who saw the picture and has asked for it. :)

  6. i love all your regional intriguing recipes.. so many new tastes and textures! gorgeous clicks as usual Harini.. i’ll be making the vadas for sure.

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