Kanji Vada adds a zing to the festival of Holi. Step by step pics with tips to make Kanji Vada which is not only tangy and delicious but is therapeutic too.
After about 15 minutes, remove the vads by squeezing with both the hands. You will be surprised to see the quantity of oil floating on the water.
If possible, keep the jar in the sunlight otherwise at any other warm spot in your kitchen. Stir it daily with light hands taking care that vadas do not break.
After about 4 to 5 days, mustard seeds will swell and the water will taste tangy too.
To serve, put one or two Vadas in a glass/bowl and fill it with kanji (fermented water).
You can add little green coriander chutney for making it spicy.
Once ready, it remains good up to a week only thereafter the taste starts deteriorating. To increase its shelf life you can keep it in the refrigerator After it is ready.