Kanji Vada

5 from 2 votes

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. Learn to make it using my easy recipe (vegan).

Kanji Vada served in a bowl.
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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 in 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 the 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.

If you want to try more Rajasthani recipes, give these also a try

Ingredients

Kanji Vada Ingredients.

For The Kanji

To make Kanji, you will need water, salt, turmeric powder, red chili powder, and yellow mustard seeds powder.

Mustard powder ferments and gives a tangy, aromatic taste to kanji. 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.

You can add some chopped beetroot, black carrots, or red carrots to the kanji for a taste change.

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 neutral-flavored cooking 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.

Water boiling in a pan.

Add

  • 4 teaspoon salt
  • 2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 5 teaspoon yellow mustard seeds 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.

Salt, turmeric powder, red chili powder, and mustard powder added in the pan.
Ready kanji.

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.

Soaked moong dal and urad dal.

Drain the water and add the soaked dal to a grinder with

  • 1 teaspoon salt
  • 2 teaspoon chopped green chilies
  • 2 teaspoon chopped ginger
Drained lentils added in a grinder along with salt, chilli and ginger.

Add ¼ cup of water and blend to make a smooth batter. 

Smooth paste made.

The consistency of the batter should be like pakodi batter. Transfer the batter to a large bowl.

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.

Batter whisked until light and fluffy.

Heat 3-4 cups of 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.

Vada dropped in hot oil.

Remove the vada from the oil and keep them aside. Fry all the vadas in the same manner.

Fried vada.

Soak The Vada

Mix ¼ teaspoon asafetida and ½ teaspoon salt in ½ liter warm water.

Hing and salt added in warm water.

Add vada in warm water and let them soak for 10 minutes.

Vada soaked in water.

Remove the vada from the water and press them to remove any excess water in them.

Vada removed from the water and pressed.

Pour chilled kanji into serving bowls. Add 1-2 vadas to each bowl and let them soak the kanji for 4-5 minutes. Serve.

Ready kanji vada soaked in Kanji.
Kanji Vada is a traditional Rajasthani dish where lentil fritters are added in a mustard fermented water. It is a must make for the Holi festival. Here is how to make it.
5 from 2 votes

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 it.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 people

Ingredients 

For Kanji:

  • 2 ltr Water
  • 4 teaspoon Salt
  • 2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 5 teaspoon Yellow Mustard (made into a coarse powder)

For Vada:

  • 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)

For Soaking:

  • ½ ltr Water
  • ¼ teaspoon Hing
  • ½ teaspoon Salt
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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.

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.

Nutrition

Calories: 91kcal, Carbohydrates: 15g, Protein: 6g, Fat: 1g, Saturated Fat: 1g, Sodium: 1359mg, Potassium: 250mg, Fiber: 8g, Sugar: 1g, Vitamin A: 100IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 2mg
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