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 the Holi festival. Here is how to make it.

Course: Side Dish

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: people

Calories: 91kcal

Author: Neha Mathur

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.

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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

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