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CARROT BEETROOT VADA KANJI
Try this Lentil dumplings in spicy sour kaanji. A fermented north indian probiotic drink made from carrots, beetroot with lentil dumpling, ground mustard and water.
Preparation time: - 3 days Cooking time: 20 minutes Serves: - 8
INGREDIENTS:-
* 1/2 kg moong dal
* 1/2 kg moong dal
* 1 cup = 250 ml)
* 5-6 medium sized carrots/gajar
* 2 small beetroots
* 8 cups water = 2 litres of water (boiled & purified)
* 1 or 1.5 tsp red chili powder or black pepper
* 3 tbsp dry grind mustard powder
* Black salt as required
* 5-6 medium sized carrots/gajar
* 2 small beetroots
* 8 cups water = 2 litres of water (boiled & purified)
* 1 or 1.5 tsp red chili powder or black pepper
* 3 tbsp dry grind mustard powder
* Black salt as required
FOR making WADA
METHOD:-
1. Rinse and then peel the carrots and beetroots.
2. Chop into long pieces.
3. Mix all the ingredients in a glass or ceramic jars.
4. Cover with a lid or muslin cloth and keep the jars in the sun for 3-4 days
5. Stir with a wooden spoon everyday before keeping the jars back in the sun.
when the kanji tastes sour, it means the drink is fermented.
6.Serve carrot kanji with wada straightway or refrigerate.
NOTE :-
NOTE :-
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