Kanji vada is a fermented drink (kanji) with lentil fritters (vada), a particular dish from Rajasthan/ Uttar Pradesh. Made with mustard as major ingredient within the kanji and moong dal for vada, this has a singular flavour.

This tangy, probiotic-rich drink is particularly made for Holi and through winter months, which provides you a refreshing style and likewise intestine pleasant.

Take a look at my Thandai recipe and Solkadhi recipe on this web site.

Bounce to:

As you all may see I’ve slowly began posting new recipes and this one was in my to strive record for very long time. I see this recipe usually when it’s Holi and really tempting.

I assumed it will be just like maavadu or neer nellikai brine and been ready to strive. So determined to do that earlier than this 12 months’s Holi 2025 and picked up yellow mustard seeds from Mustafa on my method again dwelling from work.

I’ve gone via many recipes and examined this one with mustard oil. Truly I by no means purchase mustard oil because the flavour too robust for me, so keep away from shopping for it. This time, needed so as to add to jhal muri and take a look at once more. However nonetheless haven’t made. However noticed a recipe including mustard oil to Kanji, and considered making an attempt it.

In case you are like me who would not like mustard oil flavour, I’d counsel to skip it within the recipe as it’s too robust. Given we add mustard seeds too, I feel you possibly can merely skip it.

Table of Contents

Substances

Listed here are the substances wanted for making Kanji vada.

For Kanji

Mustard seeds – Rai – I used yellow mustard, however you may also use black selection.
Black salt – Kala namak – Offers flavour for kanji
Chilli powder – For spice, flavour, color
Cumin powder – Roasted & powdered, pairs up nicely with kala namak and provides “chaat” like flavour
Mint leaves – For serving

Elective

Turmeric powder – For color
Mustard oil – Use provided that you want/ used to mustard oil flavour (use heated & cooled oil)

For vada

Moong dal – I take advantage of cut up unpolished moong dal.
Ginger – add plenty of ginger, for style, aids digestion.
Inexperienced chilli – For spice
Fennel seeds – Offers a refined flavour
Asafoetida – Provides distinctive aroma, helps with lowering gastric nature of dal
Oil for deep frying

See recipe card for portions.

Directions

Let’s have a look at tips on how to make Kanji vada with step-by-step pictures

Take mustard, purple chilli powder, cumin seeds powder, black salt, turmeric, asafoetida (if including) all in a mixer firstly.

Then powder it to a tremendous combination.

After that, add it to a glass or porcelain container. Pour 6 cups of water to it.

Then combine it nicely. Use wood ladle or any non reactive materials.

Cowl the mouth of the container with a clear muslin/ cotton material. Tie or use a rubber band to safe. For five days, preserve in solar, stirring day by day with out fail to forestall fungus formation.

After 5 days it will likely be fermented and have a bitter style, odor. Kanji is prepared.

Make vada

Soak moong dal for 3 hours minimal.

Drain water and place it in a mixer. Add ginger, inexperienced chilli to it whereas grinding. I didn’t add additional water, simply the water retained within the dal was sufficient.

If you need you should utilize slightly water, nevertheless it doesn’t take a lot of water, so be very cautious whereas including water. Batter needs to be mild, not like a paste. Grind clean.

After that, add asafoetida, coriander seeds, fennel seeds powder, asafoetida, scorching oil, required salt and coriander leaves.

Then combine it nicely, in order that the batter is aerated nicely. It shouldn’t be very thick and tight.

Then take a small portion together with your fingers. Warmth oil in a kadai.

Add to scorching oil rigorously, few per batch. Attempt to add in other places to keep away from clusters.

Prepare dinner in medium or low warmth, ensuring it’s cooked from inside. Maintain stirring for even cooking. After some time, in the event you see any vada sticking collectively, you possibly can gently separate with the ladle rigorously.

As soon as golden, drain from oil over a kitchen tissue.

In heat water, add salt and the fried vadas. squeeze it in water in order that it’s softened. Don’t break the vadas, be very light like it’s a sponge.

This step ensures the kanji nicely absorbed within the vada.

After that, add it to the fermented Kanji and let it sit for half-hour minimal.

Lastly serve the vadas with plenty of kanji and garnish with mint leaves.

You can too sprinkle slightly purple chilli powder, chaat masala in the event you like. Take pleasure in kanji vada!

Substitutions & Variations

Turmeric, Asafoetida, Mustard oil are all elective. You’ll be able to skip mustard oil if you don’t like that robust flavour.
For making vada, you should utilize a mixture of each urad dal and moong dal. This offers extra softer vada.

Tools

Don’t use metallic containers for making the fermented kanji or storing it. It’s higher to make use of glass or porcelain jar. Here is an affiliate hyperlink to glass jar with clip.

Storage

Kanji may be saved within the fridge after fermentation for max 10 days.

High Tip

For those who really feel the mustard flavour is just too sharp, you should utilize extra water and stability it with some rock salt.

In case you resolve to make use of black mustard seeds, use simply 1 tablespoon for the recipe as it’s extra stronger.

Whereas making vada, be sure so as to add much less water. Whereas I drain and add to the mixer, the water retained was sufficient to make the batter.

Additionally be sure the batter isn’t too thick/ heavy like a paste. In any other case it might burst within the oil whereas frying. To verify if the batter is mild, place a spoon of batter in water in bowl and the batter ought to float.

You’ll be able to beat the batter nicely with fingers whether it is too thick to aerate it. Or use a electrical hand blender to whip the batter to aerate.

FAQ

How lengthy can we retailer Kanji Vada?

At room temperature, 2 days after including vada. 7-10 days in fridge.

Can I take advantage of black mustard as a substitute of yellow?

Sure, use simply 1 tablespoon for six cups water.

Can I skip black salt and use common salt?

Kala namak or black salt provides quite a lot of flavour to kanji and extremely advocate utilizing it.

Recipe card