Kanji Vada is a traditional Rajasthani dish where lentil fritters are added in a mustard fermented water. It is a must make for Holi festival. Here is how to make Kanji Vada Recipe.
Rajasthan is a land of mouth watering delicacies, and therefore it is so popular all over the world.
People from far away countries come to Rajasthan to experience the food, traditions and culture, which proves to be a lifetime experience for them.
The food from Rajasthan does not include a lot of vegetables, but it uses a lot of lentils, pulses, flours and non vegetarian items such as mutton, chicken and fish.
It was said that due to the drought in the olden times, there was no water to grow vegetables and that is when these dishes were prepared using the above items.
Well, today I am sharing the recipe of one such dish, Kanji Vada which is made in every Marwari household.
In these recipes, deep fried vadai are dipped in a mildly spicy fermented mustard curry.
Chakundar Kanji or Beetroot Kanji is also popular in the state and is prepared especially during the festival of Holi. You can even add black carrots to kanji.
So if you want to experience the taste of Rajasthani food, then you can make this Kanji Vada at home.
Learn how to make Kanji Vada recipe, which is eaten as a snack or as a side dish along with your meal.
Here is the recipe of Kanji Vada.
What is Kanji Vada?
Kanji Vada is a traditional Rajasthani dish, where crispy fried vadas are dipped into a mustard flavoured fermented water.
Kanji Vada is also made in some parts of UP and even in some Mathur households in Delhi.
The vadas in this dish is made with a combination of moong dal and urad dal, making it a high protein dish.
These vadas are flavoured with green chillies, ginger and salt.
They are then fried and soaked into a mildly spicy fermented mustard water known as Kanji.
Make sure once you dip these vadas in the kanji, let them soak for 4 to 5 minutes before serving so that it soaks up the mustard flavour well
You should make the Kanji 3-4 day before so that the flavours come out nicely.
Kanji Vada Ingredients
Kanji Vada Benefits
This popular local street food of Rajasthan is not only tasty, but has a lot of health benefits too.
This Kanji Vada is a great food that promotes aids digestion and also keeps your digestive system stable.
It also detoxifies liver, and thus promoting healthy digestion.
How to make Kanji Vada Step By Step
For Kanji:
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.
For Vada:
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 and keep aside.
For Soaking:
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.
Kanji Vada Recipe
Kanji Vada Recipe
Kanji Vada is a traditional Rajasthani dish where lentil fritters are added in a mustard fermented water. It is a must make for Holi festival. Here is how to make Kanji Vada Recipe.
Ingredients
For Kanji:
- 2 ltr Water
- 4 tsp Salt
- 2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 5 tsp Yellow Mustard made into a coarse powder
For Vada:
- 1/2 cup Dhuli Moong Dal
- 1/2 cup Dhuli Urad Dal
- Salt to taste
- 2 tsp Green Chillies chopped
- 1 inch Ginger chopped
- Oil as required, for frying
For Soaking:
- 1/2 ltr Water
- 1/4 tsp Hing
- 1/2 tsp Salt
Instructions
For Kanji:
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.
For Vada:
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.
For Soaking:
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.
Recipe Notes
Make the Kanji 3-4 days in advance.
Make the vada the same day of serving.
You can store the extra vadas in refrigerator. Just soak them in hot water and then in kanji before serving.
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