kanji vada
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5 from 1 vote

Kanji Vada Recipe

Kanji Vada -Mixed lentil fritters soaked in a sour fermented drink – a Rajasthani specialty
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Drinks, Festive Recipe, Side Dish
Cuisine: Rajasthani cuisine, Uttar Pradesh Cuisine
Keyword: Holi, kanji, vada
Servings: 10
Author: anjanaskc

Ingredients

  • 1.5 liter Water
  • 2.5 tbsp Mustard powder/ Pisi hui Rai
  • 1.5 tsp Mustard Oil optional
  • 1 tsp Black Salt/ Kala Namak
  • 1 tsp Salt
  • 1/4 tsp Asafoetida/ Hing
  • 1.5 tsp Red Chili Powder
  • 1/2 tsp Turmeric/ Haldi

Foe Making Vada's

  • 3/4 cup Yellow Lentil/ Moong Daal
  • 1/4 cup White Lentil/ Urad daaal check notes
  • 1 tsp Ginger/ Adrak chopped
  • 1/4 tsp Asafoetida/ hing
  • 1 tsp Red Chili Powder
  • 1 tsp Salt

Instructions

  • For making Kanji-
    Take a big glass or a ceramic jar or use a earthern pot/matki and add water,mustard oil and all the ingredients to make kanji,mix well and cover with a muslin cloth
  • Keep the jar in a warm place or in sunlight for few hours daily if possible and keep stirring the water 2-3 times a day.
  • When the water taste sour its ready to use.((it may take approx.3-6 days, depending on the climate.
  • Vada-
    Soak moong daal and urad daal/ moth daal in enough water overnight.
  • Then drain,wash and grind the lentils with ginger and make a medium thick and smooth paste.
  • Take the paste in a bowl,add salt,asafoetida and chili powder.
  • Mix and beat the mixture well to make it light and fluffy.
  • Heat enough oil in a wide and deep pan to deep fry. Make medium sized round vadas/pakoris by dropping the batter with a spoon or with wet fingers,in hot oil.
  • Make 4-5 vadas at a time,don't over crowd the pan.
    Fry vada's from both the sides on medium flame,till nicely golden in colour.
  • Remove vada's from the pan, let them cool down slightly and then directly add in the fermented water, OR soak in salted water for approx 2 hours.
  • Squeeze the water from the vadas and then add in the fermented sour kanji (if soaked in water)
  • Wait for a a day or few hours minimum so the vada become soft and soak in the kanji flavours then start using.
  • You can also add boondi in the kanji if you don't have time to make vada's.

Notes

1-Addition of turmeric and mustard oil is optional, but I like to add some colour in the kanji water by adding turmeric  .
2-After the kanji become sour, keep it refrigerated up to 2 weeks.
3-First boil and cool the water or use mineral water to make kanji.
4-You can also add carrots,beets,turnip or potato in it .
5-You can either make vada's with only moong daal or mix some urad daal or moth daal.