Kanji Vada is a beloved Rajsthani delicacy that beautifully combines the goodness of fermented mustard water (kanji) with soft and spongy lentil dumplings (vadas). Traditionally made during festivals like Holi and Diwali, this dish is not only refreshing but also packed with probiotic benefits. The tangy and slightly spicy kanji is fermented over a couple of days, giving it a unique, natural flavor that complements the soft, fried vadas soaked in it.
This recipe is known for its digestive properties, making it a great dish to serve after heavy meals. The smoky aroma from the charcoal infusion and the delicious combination of spices make Kanji Vada a perfect balance of health and taste. Whether you’re preparing it for a festive occasion or just craving something tangy and light, Kanji Vada is a must try recipe that promises a burst of flavors in every bite!
Why you’ll love this recipe
- Probiotic- Rich – The fermented kanji is a natural probiotic that helps with digestion.
- Unique flavors – The smoky flavor added from the charcoal, combined with the tangy kanji, creates a delightful experience for your taste buds.
- Healthy & refreshing – Light, tangy and nutritious, Kanji – vada is perfect for a refreshing treat after a heavy meal.
Do visit my other recipes also so Must try this recipes for Festivals!! from my blog with this post on Rajasthani Kanji Vada Recipe, It includes Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack, Khatta Mitha Poha Makai chivda namkeen , Seviyan ki kheer | Vermicelli Kheer ,Kala Jamun , Kheer Mohan recipe, Chawal ka meetha dosa , Indian Probiotics: A Guide to Fermented Foods further, do check my other recipes collection..
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Ingredient
For Kanji :
- Yellow mustard seeds – 1 tsp
- Black mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Red chili powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Hing powder – 1/4 tsp
- Black salt – 1/4 tsp
- Salt – as per taste
- Charcoal – small piece (for smoking)
- Garam masala – 1/8 tsp
- Mustard oil – 1/4 tsp
- Water – 5 cups (lukewarm)
- Fresh coriander leaves – 1 tbsp (chopped)
- Boondi – 2 tbsp (optional, for garnish)
For Vada :
- Moong dal – 1 cup
- Urad dal – 1/4 cup
- Green chilies – 2 (chopped)
- Ginger – Small piece (grated)
- Cumin seeds – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Red chili powder – 1/4 tsp
- Salt – as per taste
- Water – 1/4 cup (for grinding)
- Oil – for frying
Method
Step 1 – Preparing the Kanji
- In a mixer jar, add 1 tsp each of yellow and black mustard seeds, 1 tsp cumin seeds, 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1/4 tsp hing, 1/4 black salt and salt to taste.
- Coarsely grind the mixture to make kanji masala. You can store this masala in air tight jar for 15 – 20 days.
- Now, take a large jar and add the freshly ground kanji masala powder. Pour 5 cups of lukewarm water and mix well.
- Now, add 1/4 tsp mustard oil and stir again.
- To add a smoky flavor, heat a small piece of charcoal until red hot. Place the hot charcoal in a small, put it inside the jar of kanji, and drizzle a little ghee or oil over the charcoal. Quickly cover the jar with a lid to trap the smoke for about 10 minutes.
- Remove the charcoal after 10 minutes, stir the kanji mixture, and cover the jar with a cloth. Let the kanji ferment in sunlight for 2 days. Stir the mixture daily.
Step 2 – Preparing the Vada
- Next, wash 1 cup of moong dal and 1/4 cup of urad dal thoroughly and soak them in water for 4 – 6 hours or overnight.
- After soaking, drain the water and transfer the dal to a grinder.
- Now add 2 chopped green chilies, a small piece of ginger, 1/4 tsp turmeric powder, 1/4 tsp red chili powder and salt to taste. Add a little water and grind the mixture to a smooth, thick batter.
- Whisk the batter for 2 – 3 minutes to make it light and fluffy, which will help make the vadas soft & spongy.
- Next, heat a oil in a pan for frying. Drop spoonful of batter into the hot oil and fry the vadas on medium heat until they turn golden brown and crispy.
- Once the vadas are fried, remove them from the oil and immediately transfer them to a bowl of water. Let the vadas soak in the water for 10 – 15 minutes. This will make them soft and help remove excess oil.
Step 3 – Combining the Kanji & Vada
- After 2 days, our kanji should be ready. The fermentation process will give the water a tangy flavor.
- Squeeze the soaked vadas gently to remove excess water, then add them to the fermented kanji.
- Let the vadas sit in the kanji for at least 30 minutes to a absorb the flavors.
- Finally garnish with chopped fresh coriander leaves and sprinkle of boondi if desired.
- Serve the Kanji Vada chilled or at room temperature. It’s a perfect dish for festive gatherings and can be enjoyed as a refreshing or snack.
Try this traditional Rajasthani recipe at home and enjoy the burst of flavor with your friends and family!
Tips –
- Allow the kanji to ferment for at least 2 days in sunlight for the best flavor. You can adjust the fermentation period based on your climate, warmer places may need less time.
- When grinding the dal for the vadas, ensure you add only a small amount of water to create a smooth, thick batter. Over watering can result in flat vadas.
- For an authentic smoky flavor, don’t skip the charcoal infusion step. It adds depth and a traditional touch to the kanji.
