Moong Dal Pakori Kanji - nishamadhulika

This recipe brings back memories of my childhood. My mother used to make this dish on the festival of Holi almost like a ritual. When my mum wanted share this recipe, I was more than happy to do with all my readers. You can make it and store it for next few days and enjoy everyday too, it a great appetizer and helps in food digestion too.

In this recipe the moong dal fritters are fermented in spiced water, the taste is yum!

Prep Time           Cook Time                 Total Time                   Yields

25 mins                    20 mins                     45 mins                     1-2 Serving


For batter and pakodi:

  1. Split green gram without skin(dhuli moong dal) – 2 cups
  2. Soda bicarbonate -1 pinch
  3. Water -4 to 6 table spoons
  4. Salt – ½ teaspoon
  5. Oil for frying

For kanji water:

Mustard seeds small variety( rai) ground fine – 2 tablespoons heaped

Salt – 2 table spoons or as per taste

Very Hot water – 3 liters

Red chili powder – ½ teaspoon

A deep big glass container – 5 liters capacity

Asafetida – 2 pinches


  • Boil the water and take off heat. Let it cool for some time.
  • Pour this water in a large glass container. Add finely ground mustard seeds powder, salt and chili powder.
  • Keep covered with a lid and place the container in the sun daily for 4 days to ferment in proper sunlight & heat.
  • After 4-5 days the kanji will be sour in taste.
  • Soak moong dal in water for 4 hours. Drain & grind it into a fine paste in the blender. If required add 4-6 tablespoons of water to grind. Check the fluffiness of the batter by dropping a little batter in a glassful of water. If it floats on the water surface then it means batter is ready to make pakories. If it sinks at the bottom then you have to grind more and beat it with the palm of your hand. Add soda bicarbonate and salt. Mix with a spoon.
  • Meanwhile heat oil in a wok. Make small pakories, deep frying in the oil.
  • Add these pakories in the sour kanji water. When they soak kanji water means our kanji is ready to be served.
  • Serve in deep bowls.


  1. Never add pakories to the kanji water if it does not taste sour. If you add them before your pakories will be bitter in taste. Mostly water ferments and becomes sour on fifth day since you add the mustard powder.
  2. You can make split black gram skinless (dhuli urad dal) vadas and add in kanji water on fifth day. It will be named urad dal vada kanji.
  3. You can add both moong dal and urad dal pakories together as well in kanji water.

Enjoy this mouth-watering drink, its good for digestion.

Happy Cooking!!

Recipe contributed by Karuna Saraswat


A great cook who loves to try and create great recipies.

Picture courtesy:

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