Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast. Steamed semolina (sooji) vada in beetroot kanji. #Holi26
In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder.
Mix well and cover with a cloth.
Let it ferment in a warm place for 3–4 days.
Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes.
Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently.
Pour into the steamer and steam for 10-12 minutes until fluffy.
Once the kanji is ready, add the steamed vadas into the beetroot liquid.
Let them soak for at least 3-4 hours or overnight in the refrigerator.
Serve chilled as a digestive drink/snack during Holi.
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