Home / Snacks / Rajasthani Kanji Vada Recipe कांजी वड़ा How to make Kanji Vada

Rajasthani Kanji Vada Recipe कांजी वड़ा How to make Kanji Vada

Rajasthani Kanji Vada Recipe कांजी वड़ा How to make Kanji Vada / Kanji vada recipe video|Kanji Wada /Holi Diwali Recipe with step by step process, important tips and precise video – today we are going to make north India’s popular Summer Digestive food drink recipe Kanji Vada. When you don’t feel like eating anything, just have this super tasty and refreshing drink to boost your appetite.

Kanji is prepared by fermenting crushed black mustard in water for couple of days. Once this mildly spicy fermented kanji or ‘Raai ka Paani’ gets ready, then it is served with fried moong daal vadas immersed in this tangy mustard flavoured water (kanji).

Kanji Vada is a very tasty and healthy drink which aids in digestion and improves appetite. It is a traditional drink from Rajasthan and Uttar Pradesh.  Kanji needs to be prepared few days in advance so that all the flavours mellow down …..

Kanji can be prepared at any time but in Rajasthan it is specially prepared during festivals like Holi and Diwali.

Although kanji takes few days to get ready but the process is very easy and simple!! So, try this tasty and refreshing, sour, tangy and zingy drink with this easy to follow recipe and enjoy …..

More related Festival recipes:

Dahi vada

Bajre ki Rabdi

Instant Gulab Jamun Recipe

Rajasthani Dal Bati Churma

Mava Gujiya (dipped in chashni)

Chocolate mava baked gujiya

Crunchy namkeen

Gajar ki burfi

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For full recipe video with all the ingredients, measurements and instructions, please click below –

 

Ingredients:

For Kanji:

  • Water – 2 liters
  • Raai/mustard seeds – ¼ cup
  • Hing (asafetida) – a pinch
  • Saunf (fennel) – a pinch (optional)
  • Red chili powder – ½ tsp
  • Salt – as per taste

For Vadas:

  • Moong dal – 1 cup soaked for 3-4 hours
  • Coriander seeds – ½ tsp
  • Saunf (fennel seeds) – ¼ tsp
  • Green Coriander – ¼ cup finely chopped
  • Green chili – 1-2 chopped
  • Roasted Cumin Powder – ½ tsp
  • Hing (asafetida) – ¼ tsp
  • Red chili powder – ½ tsp
  • Salt – as per taste

Method:

For making kanji:

  1. In a grinding jar add rai, red chili powder, saunf, hing and salt. Grind until fine powder.
  2. Boil water and let it come to room temperature. Add this powder into water and mix.
  3. Transfer this water in a clean glass or plastic container. Now we need to ferment this water, so keep this container in sun for 3-4 days or until it gets sour in taste. Mix it once a day with a clean spoon.
  4. Once the kanji gets ready we will prepare vadas for it.

Making for making vadas:

  1. Wash and soak moong dal in fresh water for 3-4 hours. Discard its water and grind into fine paste using minimum water.
  2. Transfer the paste into a bowl and add crushed coriander seeds, crushed fennel seeds, chopped coriander, chopped green chillies, red chili powder, cumin powder, hing and salt. Mix well and whisk the better until light and fluffy.
  3. Fry small size vadas into medium hot oil.
  4. Fry at medium heat until vadas turn golden and crisp.
  5. Take out the fried vadas from the oil and transfer them into bowl filled with water. Let the vadas soak into this water for around 1-2 hours.
  6. After 2 hours gently squeeze out excess water from the vadas and drop them into the prepared kanji.
  7. Kanji vada is ready to serve but ideally vadas must be soaked into kanji for at least 4-5 hours or one full day before serving, so that vadas absorb all the flavours of kanji.
  8. Keep the prepared kanji vadas into the refrigerator. It easily stays fresh for couple of days if stored in refrigerator.
  9. If you find my recipe helpful, please take a moment and RATE the recipe, SHARE it and do not forget to leave your valuable comment in the comment section below, it really motivates me to make more such easy cooking and baking videos for you….
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