Kanji Vada recipe with step by step pictures

Delicious Kanji Vada is a famous North Indian (typically from Marwar region) snack cum drink which is considered very healthy as its fermented and rich in probiotics. Kanji Vada is specially prepared in festive season, specially in Holi to act as a palate cleanser after gorging on sweets and snacks which are full of fat, sugar and white flour. Kanji Vada indeed is a super healthy snack and is considered as an immunity booster. Traditionally, fermented Kanji Vadas were made in earthen pots and have very earthy smell, but we can very well make them at our homes. Presenting below, my take on this super healthy Kanji Vada. Do try :-).

Kanji Vada

Kanji Vada Ingredients:

For Kanji:

Water – 1.5 Liters

Yellow mustard seeds (Peeli Sarson) – 2 teaspoons

Plain salt – 1 and 1/2 teaspoons

Black salt (Kala Namak) – 1 teaspoon

Mustard oil (Sarson ka Tail) – 1 tablespoon

Asafoetida (Hing) powder – A pinch

Red chili powder – 1/2 teaspoon

Turmeric (Haldi) powder – 1/2 teaspoon

For Vada:

Split skinned Green Gram (Dhuli Moong Dal) – 3/4 cup

Fennel seeds (Saunf) – 1 teaspoon

Crushed black pepper seeds (Kali Mirch) – 1 teaspoon

Salt – as per taste

Oil for frying Vadas (I have used refined Sunflower Oil)

For initial soaking of Vadas:

Water – 1/2 Liter

Black salt (Kala Namak) – 1 teaspoon

Asafoetida or Hing – 1/4 teaspoon

For Garnishing:

Red chili flakes (Kuti Laal Mirch) {this is optional}

Kanji Vada Method:

1. First we will prepare the basic Kanji. It will require 2-4 days of time for Kanji to get mature or fermented therefore, you need to make Kanji three to four days in advance from the day when you want to serve the Kanji Vada.

In a small grinder jar, put Yellow mustard seeds (Peeli Sarson), plain salt, black salt (Kala Namak), asafoetida (Hing) powder, red chili powder and turmeric (Haldi) powder. 

2. Give it a quick blitz or grind it to form a coarsely grounded mixture. Do not over grind it, you need to only ensure that mustard seeds are split in two and all the spices are mixed well.

3. Now take a large glass Jar/Jug (You can also use steel Jug) which is clean and totally dry. Put coarsely grounded Kanji masala powder into it along with mustard oil (Sarson ka Tail).

4. Now pour one and half liter of water into the jar. ( If you are using tap water then you need to boil the water first then allow it to cool down completely and strain it before using it, however, you can directly use RO or mineral water, like I did 🙂 ) Give it quick mix. Cover it up with the lid and place it at a warmer place (Sunlight) for 2 – 4 days to allow Kanji to get matured and fermented. Twice daily, you need to mix the Kanji water and check for the sourness. When crushed mustard seeds get swelled and there is a sourness in the Kanji then your Kanji is ready. In extreme summers, Kanji gets ready in just two days so you need to check it on daily basis so that taste of Kanji is not extremely sour.

5. Once your Kanji is prepared, now its time to make Vadas. Wash split skinned green gram (Dhuli Moong Dal) thrice with water and then soak them in 1.5 cups of water (enough water) for about 4-5 hours. I like to soak them overnight. After soaking, strain the water completely from the skinned green gram (Dhuli Moong Dal).

6. Now put the soaked skinned Green Gram (Dhuli Moong Dal) into a grinder and start grinding them without adding any water such that it forms a thick paste which can be lightly coarse if desired.

7. Add crushed black peppers (Kali Mirch), fennel seeds (Saunf) and Salt as per taste into the Moong Dal paste.

8. Now we need to whip it continuously for about 5-6 minutes using a whisker or spoon so that the batter becomes super soft and creamy. This step is very important and you need to whisk it so that Vadas are soft and spongy in texture.

9.  Heat sufficient Oil (I have used refined Sunflower Oil) in a Pan/Wok. Once heated, take small portion of the batter in your hand and gently put them in oil to form small or lemon sized fritters as shown in the picture below.

10.  Fry them in till the side immersed in oil turn light golden brown in color, on medium low flame. Flip them and cook the other side of Moong Dal Vada’s also. Fry them till they are cooked or turn light golden brown in color from all sides on medium flame.

11. Similarly fry all the Vadas and put them on a tissue paper.

12. First we need to soak the Moong Dal Vadas in water and for that take 1/2 liter of warm water in a pan. Add a teaspoon of black salt (Kala Namak) into it.

13. Add Asafoetida (Hing) powder into it and mix it well.

14. Put all the Vadas into the warm water. Cover the pan with a lid and keep it aside for 10-15 minutes.

15. After 10-15 minutes you will see that your Vadas have become a bit large.

16. Take them out and squeeze extra water out of them using your hand. 

17. Discard the water and arrange Vadas in a large bowl.

18 Now give your already prepared Kanji a quick mix one final time.

19. Pour the Kanji into the bowl with Vadas.

20. You need to pour all the prepared Kanji and your large bowl should look like the picture below. Cover the bowl with a lid and refrigerate it for minimum 3-4 hours before serving.

Kanji Vada

After refrigerating it for 4 hours, serve them any time to your guest. While serving them to family and guest, I sprinkle some red chili flakes, which makes them more appetizing.

Kanji Vada

You can keep them in refrigerator for 3-4 days, but believe me they will get consumed much early. Super healthy, fermented, probiotic Kanji Vada is ready for you, your friends and family as a palate cleanser and it makes your gut healthy too.

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Kanji Vada

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