Holi Special Kanji Vada Recipe

The Holi festival is about to come and to make something special for this festival, we have brought Kanji Vada Recipe for you. Kanji Vada is a delicious and popular street food from the state of Rajasthan in North India. The dish consists of crispy and golden-brown vadas made from urad dal (split black lentils) that are soaked in a tangy and sour fermented rice water called kanji.

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Over the years, Kanji Vada has become a popular street food snack across India and is enjoyed by people of all ages. Today, Kanji Vada is not only a popular snack but also a cultural symbol of Rajasthan‘s rich culinary heritage.

Kanji Vada is often served as a popular snack during festivals and other special occasions and is also enjoyed as a refreshing and healthy summer drink.

Prepare another simple and delectable recipe.

• Bel ka sharbat
• Aloo Bhujia
• Cheese Garlic bread
• Moong dal Vada

About the Kanji Vada recipe :

The vada is made with a mixture of ground Urad dal (split black lentils), ginger, green chilies, and other spices, which are shaped into small balls and then fried until crispy and golden brown. The kanji is made by fermenting water with mustard seeds, salt, and other spices, which gives it a tangy and sour flavor. The vada is then soaked in the kanji for several hours, which allows it to absorb the flavors and become soft and flavorful. So, the easiness of the Kanji Vada recipe is now clear to you.

In this Kanji Vada recipe, we will guide you through the step-by-step process of making delicious and crispy Kanji Vada right in the comfort of your home.

So let’s get started and indulge in the mouth-watering flavors of Kanji Vada!

INGREDIENTS :

For Kanji

• 1 liter Water
• 1 Tbsp Black Mustard seeds
• 1/2 Tbsp Red Mustard seeds
• 1.5 Tbsp Salt
• 1/2 Tbsp Turmeric powder
• 1/2 Tbsp crushed Red Chilli
• 2 Spoon Curd
• Small pieces of Coal
• 1 pinch of Hing/Asafoetida powder
• 1 Spoon Ghee
• Cumin Powder
• Black Salt
• Red Chilli Powder
• Fresh Mint Leaves

For Vada

• 1/2 Cup Moong Dal
• 1/2 Cup Urad Dal
• 2-3 Green Chilli
• Small piece of Ginger
• Water as required
• 3-4 Pinch Asafoetida/Hing powder
• 1 tbsp Cumin
• Salt as Per Taste
• Oil for frying

How to make Kanji Vada?

For The Kanji

First, boil 1 liter of water and then keep it to cool down. Using water by doing this will keep the kanji good for a long time.

Now grind 1 Tbsp Black Mustard seeds, 1/2 Tbsp Red Mustard seeds, 1.5 Tbsp Salt, 1/2 Tbsp Turmeric powder and 1/2 Tbsp crushed Red Chilli in the mixing jar.

Then take out this mixture on a plate and add 2 spoons of Curd and some red chili Powder to it and mix it properly.

After that, put this mixture in a glass bottle.

We now need to give it a smoky flavour.

For this, you have to burn a piece of coal. Then, on top of that, you have to put 1 pinch of Hing/Asafoetida powder and 1 spoonful of ghee.

By doing this, smoke will start coming out. Invert the bottle and keep it on it. With this, all the smokie flavor will come in the bottle.

Now cover the bottle and keep it for a while. This will effectively enhance the flavor.

After that, pour the water that we had kept after boiling in the bottle and shake the bottle properly. Then keep the bottle for 3 to 4 days.

After 4 days, Kanji will be ready and its flavor will also be better.

To give extra flavor, put some Cumin Powder, Black Salt, Red Chilli Powder, and crushed Mint Leaves in it and mix it.

Kanji is ready.

For The Vada

You have to take 1/2 Cup Moong Dal and 1/2 Cup Urad Dal and soak them for 4 hours.

Then put both pulses in the mixer jar. Add 2-3 green chilies, a small piece of ginger, and water as required and grind it.

Take out the paste in a bowl and whisk it properly.

After whisking, add 1 tbsp cumin and salt as per taste and mix it.

Now fill water in a big bowl, add 3-4 pinch of Asafoetida/Hing powder, mix it, and keep it aside. Will put the vada in it after frying.

Heat the oil in a deep frying pan.

Wet your hands and take a small portion of batter and shape it into a ball or flat vada.

Then carefully drop the Vada into the hot oil and fry until it turns golden brown.

After frying, remove the vada from the oil and put them in the Asafoetida water.

After some time, squeeze the Vada and put in the Kanji. Soak the Vadas in the Kanji for at least 1 hour.

Serve the Kanji Vada cold, garnished with chopped Coriander leaves and grated ginger.

Tips & Tricks :

• Allow the Kanji mixture to ferment for 3 to 4 days to achieve the right level of tanginess and sourness.

• You can also make vadas using only Urad dal.

• Soak the Vadas in the Kanji for at least 2 to 3 hours to allow them to absorb the flavors of the Kanji fully.

Recipe Card

Make your Holi celebration flavorful by making our provided Holi Special Kanji Vada Recipe at home.