Kanji go It is a fermented drink (Kanji) with lentil fritters (go), a special dish from the Rajasthan/ Uttar Pradesh. Made with mustard as the main ingredient in Kanji and Moong Dal Per Vada, this has a unique flavor.
This spicy and rich drink of probiotics is made in particular for Holi and during the winter months, which gives you a refreshing and also friendly taste.
Take a look at mine Thandai recipe AND Solkadhi recipe On this site.
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As you all see, I slowly started to publish new recipes and this was on my list to try for a long time. I see this recipe often when it is Holi and very tempting.
I thought it would be similar to Maavadu or Neer Nellikai toast and I was waiting to try. So I decided to try this before this year Holi 2025 and collected the yellow mustard seeds from Mustafa as they return home from work.
I spent many recipes and I tried this with mustard oil. In reality I never buy mustard oil like the flavor too strong for me, so avoid buying it. This time, I wanted to add to Jhal Muri and try again. But I haven’t done yet. But I saw a recipe that added mustard oil to Kanji and thought of trying it.
If you are like me who does not like the flavor of mustard oil, I would suggest jumping in the recipe as it is too strong. Since we also add mustard seeds, I think you can simply jump it.
Ingredients
Here are the ingredients necessary to prepare Kanji go.
For Kanji
- Mustard seeds – Rai – I used yellow mustard, but you can also use the black variety.
- Black salt – Kala Namak – gives flavor for Kanji
- Chilli dust – For spices, flavor, color
- Cumin powder – Roasted and dust, couples well with Kala Namak and gives “Chaat” as the flavor
- Mint leaves – to serve
Optional
- Turmeric dust – for color
- Mustard oil: use only if you are/ used for the flavor of mustard oil (use heated oil and cooled)
To go
- Moong from – I use Moong with a non -polished divided.
- Ginger – Add a lot of ginger, for taste, digestion of the AIDS.
- Green chilli – For spices
- Fennel seeds – gives a thin flavor
- Asofeotida – adds a unique aroma, helps to reduce the gastric nature of Dal
- Frying oil
See the recipe card for quantity.
Instructions
Let’s see how to do kanji goes with step-by-step images
- Take the mustard, the red pepper powder, the cumin seeds powder, black salt, turmeric, asofoetida (if you add) everything in a mixer in the first place.
- Then powder in a fine mixture.
- Then, add it to a glass or porcelain container. Pour 6 cups of water over it.
- So mix it well. Use the wooden ladle or any non -reactive material.
- Cover the container’s mouth with a cloth for Mussola/ Clean cotton. Tie or use an elastic to fix. For 5 days, mirrving you in sun, mixing every day without failing to prevent the formation of mushrooms.
- After 5 days it will be fermented and will have an harsh, smell. Kanji is ready.
Go go
Immerse Moong from a minimum of 3 hours.
- Drain the water and place it in a mixer. Add the ginger, the green chilli pepper to it during the grinding. I have not added extra water, only the water held in the Dal Dall’O was sufficient.
- If you want you can use some water, but it doesn’t require a lot of water, so you pay close attention by adding water. The batter should be light, not like a pasta. Grind smooth.
- Subsequently, add asofaetida, coriander seeds, powder fennel seeds, asaphyethid, hot oil, salt and coriander leaves.
- Then mix it well, so that the batter is well ventilated. It shouldn’t be very dense and narrow.
- So take a small portion with your fingers. Heat the oil in a Kadai.
- Add carefully to the hot oil, few per lot. Try adding to different places to avoid clusters.
- Cook over medium or low, ensuring that it is cooked from the inside. Continue to mix also to cook. After a while, if you see some go that attacks, you can gently separate with the ladle.
- Once golden, drain from the oil over a kitchen fabric.
- In hot water, add fried salt and vadas. Squeeze in water so that it is softened. Don’t break the Vadas, be very kind as if it were a sponge.
- This passage guarantees the Kanji well absorbed in the vada.
- Then, add it to the fermented Kanji and let it rest for a minimum of 30 minutes.
- You finally serve the Vadas with a lot of kanji and garnish with mint leaves.
You can also sprinkle a little red chilli pepper, Chaat Masala, if you want. Enjoy Kanji go!
Replacements and variations
- Turmeric, Asafoetida, mustard oil is all optional. You can skip mustard oil if you don’t like that strong flavor.
- To do it goes, you can use a mix of urad Dal and Moong Dal. This gives it softer.
Equipment
Do not use metal containers to make the fermented kanji or keep it. It is better to use a glass or porcelain jar. Here is an affiliation link a glass jar with clip.
Warehouse
Kanji can be kept in the refrigerator after fermentation for a maximum of 10 days.
Superior suggestion
If you think that the flavor of the mustard is too sharp, you can use more water and balance it with a little rock salt.
If you decide to use black mustard seeds, use only 1 tablespoon for the recipe as it is stronger.
During the production of Vada, be sure to add less water. While downloading and adding to the mixer, the retained water was sufficient to produce the batter.
Also make sure that the batter is not too thick/ heavy like a pasta. Otherwise it could burst into oil during frying. To check if the batter is light, place a spoonful of batter in the water in the bowl and the batter should float.
You can beat the batter well with your hands if it is too thick to ventilate it. Or use an electric hand blender to mount the aeration batter.
Faq
At room temperature, 2 days after the addition of Vada. 7-10 days in the refrigerator.
Yes, use only 1 tablespoon for 6 cups of water.
Kala Namak or black salt add a lot of flavor to Kanji and highly recommend using it.
Recipe card
Kanji recipe go
Kanji Vada is a fermented drink (Kanji) with lentil pancakes (go), a special dish from the Rajasthan/ Uttar Pradesh.
Equipment (Amazon affiliate connections)
Measurements of the cup
Ingredients
For Kanji
- 2-3 TBSP Mustard seeds Yellow
- 2 teaspoon Black salt
- 1 teaspoon Chilli dust
- ½ teaspoon Turmeric dust
- ½ teaspoon Roasted cumin seeds powder
- ½ teaspoon Asofeotida Optional
- 6 cups Waterfall
- Salt if necessary
To go
- 1 cup Moong from
- 1 piece Ginger
- 2 Green Chillies
- 1 teaspoon Coriander seeds crushed
- ½ teaspoon Fennel seeds in powder
- ⅛ teaspoon Asofeotida
- 2 table spoon Coriander leaves
- 1 TBSP Hot oil
- Salt
Prevent the screen from becoming dark
Instructions
-
Take the mustard, the red pepper powder, the cumin seeds powder, black salt, turmeric, asofoetida (if you add) everything in a mixer in the first place.
-
Then powder in a fine mixture.
-
Then, add it to a glass or porcelain container. Pour 6 cups of water over it.
-
So mix it well. Use the wooden ladle or any non -reactive material.
-
Cover the container's mouth with a cloth for Mussola/ Clean cotton. Tie or use an elastic to fix. For 5 days, mirrving you in sun, mixing every day without failing to prevent the formation of mushrooms.
-
After 5 days it will be fermented and will have an harsh, smell. Kanji is ready.
Go go
-
Immerse Moong from a minimum of 3 hours.
-
Drain the water and place it in a mixer. Add the ginger, the green chilli pepper to it during the grinding. I have not added extra water, only the water held in the Dal Dall'O was sufficient.
-
If you want you can use some water, but it doesn't require a lot of water, so you pay close attention by adding water. The batter should be light, not like a pasta. Grind smooth.
-
Subsequently, add asofaetida, coriander seeds, powder fennel seeds, asaphyethid, hot oil, salt and coriander leaves.
-
Then mix it well, so that the batter is well ventilated. It shouldn't be very dense and narrow.
-
So take a small portion with your fingers. Heat the oil in a Kadai.
-
Add carefully to the hot oil, few per lot. Try adding to different places to avoid clusters.
-
Cook over medium or low, ensuring that it is cooked from the inside. Continue to mix also to cook. After a while, if you see some go that attacks, you can gently separate with the ladle.
-
Once golden, drain from the oil over a kitchen fabric.
-
In hot water, add fried salt and vadas. Squeeze in water so that it is softened. Don't break the Vadas, be very kind as if it were a sponge.
-
This passage guarantees the Kanji well absorbed in the vada.
-
Then, add it to the fermented Kanji and let it rest for a minimum of 30 minutes.
-
You finally serve the Vadas with a lot of kanji and garnish with mint leaves.
Video
Notes
- Turmeric, Asafoetida, mustard oil is all optional. You can skip mustard oil if you don't like that strong flavor. I found it too strong, so I skipped it in the list of ingredients. If you are adding, add only 1 teaspoon of heated and cooled oil.
- The addition of Kala Namak and cumin seeds roasted in powder together with Asafoetida helps the flavor to improve.
