Kanji Vada is a traditional Rajasthani dish where lentil fritters are added to fermented mustard water. It is a must-make dish for the Holi festival (vegan).
If you want to try more Rajasthani recipes, give these also a try – Rajasthani Ker Sangri, Panchmel Dal, Rajasthani Baati, Rajasthani Haldi Ki Sabzi, Rajasthani Namkeen Oliya, and Rajasthani Mirchi Vada.
About Kanji Vada
Kanji Vada is a traditional Rajasthani dish, where crispy fried lentil vadas are dipped into mustard-flavored fermented water (kanji) or “Rai Ka Paani.” It is also made in some parts of UP and even some Mathur households in Delhi.
The vadas in this dish are made with a combination of moong dal and urad dal, making it a high-protein dish. These vadas are flavored with green chilies, ginger, and salt.
Once you dip these vadas in the kanji, let them soak for 4 to 5 minutes before serving so that they soak up the mustard flavor well.
You should make the Kanji 3-4 days in advance to ferment well and for the flavors to come out nicely.
This Kanji Vada is a great food that aids digestion and stabilizes your digestive system. It also detoxifies the liver, thus promoting healthy digestion.
This recipe is vegan and can be easily doubled or tripled.
For The Kanji
To make Kanji, you will need water, salt, turmeric powder, red chili powder, and yellow mustard powder.
Mustard powder ferments and gives a tangy, aromatic taste. Powder yellow mustard seeds in a spice grinder or use store-bought powder.
You can replace yellow mustard seeds with black mustard seeds, but the flavor could be different.
Add some chopped beetroot, black carrots, or red carrots to the kanji.
For The Vada
Vada is prepared with two lentils, yellow moong dal (split, skinned green moong lentils) and white urad dal (split, skinned black lentils).
You will also need green chilies, salt, and fresh ginger.
Vadas are deep-fried in oil. You can use any vegetable oil to deep fry these dal vadas.
For The Soaking
For soaking the vadas, you will need water, salt, and asafetida (hing)
How To Make Kanji Vada
Make The Kanji
Kanji must be made 3-4 days in advance to ferment well.
Boil 2 liters of water over high heat. Remove the pot from the heat and let the water cool down for 10 minutes.
- 4 teaspoon salt
- 2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 5 teaspoon mustard powder
and stir well.
Transfer the Kanji to a glass jar and cover the mouth of the jar with a muslin cloth.
Place the jar in the sun for 3-4 days for fermentation. Bring the jar back inside at night and put it back again in the morning. Shake the jar every day before keeping it back in the sun.
Refrigerate the ready kanji for up to 4-5 days.
Make The Vada
Wash ½ cup of yellow moong dal and ½ cup of white urad dal with water.
Soak the dals in 2-3 cups of water for 5-6 hours.
Drain the water and add the soaked dal to a grinder with 1 teaspoon salt, 2 teaspoon chopped green chilies, and 2 teaspoon chopped ginger.
Add ¼ cup of water and blend to make a smooth batter.
The consistency of the batter should be like pakodi batter. Whisk the batter well until it is very light and fluffy. You can use a handheld blender or a stand mixer to whisk the batter.
Heat 3-4 cups of vegetable oil for frying the vada over medium heat.
When the oil is hot, reduce the heat to medium-low and drop 8-10 small vada in hot oil. Fry until they turn light brown.
Remove the vada from the oil and keep them aside. Fry all the vadas in the same manner.
Soak The Vada
Mix ¼ teaspoon asafetida and 12 teaspoon salt in ½ liter warm water.
Add vada in warm water and let them soak for 10 minutes.
Remove the vada from the water and press them to remove any excess water in them.
Pour chilled kanji into serving bowls. Add 1-2 vadas to each bowl and let them soak the kanji for 4-5 minutes. Serve.
Kanji Vada Recipe
- 2 ltr Water
- 4 teaspoon Salt
- 2 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 5 teaspoon Yellow Mustard (made into a coarse powder)
- ½ cup Dhuli Moong Dal
- ½ cup Dhuli Urad Dal
- Salt (to taste)
- 2 teaspoon Green Chillies (chopped)
- 1 inch Ginger (chopped)
- Oil (as required, for frying)
- ½ ltr Water
- ¼ teaspoon Hing
- ½ teaspoon Salt
- Boil the water and let it cool for sometime.
- Add salt, turmeric powder, red chilli powder and mustard powder in the water.
- Transfer the Kanji in a glass jar and cover the mouth of the jar with a muslin cloth.
- Place the jar in the sun for 4-5 days for fermentation.
- Bring the jar back inside at night and put it back again in the morning.
- Shake the jar everyday before keeping it in the sun.
- The Kanji will turn slightly sour once it’s ready to consume.
- Always stir the kanji nicely before serving.
- Wash and soak moong dal and urad dal in water for 5-6 hours.
- Drain the water and add the dal in a grinder along with salt, chilli and ginger.
- Add some water and grind to make a smooth batter.
- The consistency of the batter should be like pakodi batter.
- Whisk the batter well until it is very light and fluffy.
- Heat oil for frying the vada.
- When the oil is hot, drop small vada in hot oil and fry on low heat until browned.
- Remove the vada from oil an keep aside.
- Mix hing and salt in warm water.
- When ready to serve, add vada in warm water and let them soak for 10 minutes.
- Remove the vada from the water and press them to remove any excess watering them.
- Pour kanji in serving bowls.
- Add vada in the bowl and let them soak the kanji of 4-5 minutes. Serve.
Did you make this recipe? Let me know!