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​Kanji Vada Recipe | North Indian Fermented Winter Drink

Kanji Vada

Kanji Vada is a traditional Rajasthani and Marwadi dish, often prepared during the festival of Holi, consisting of deep-fried lentil fritters (vadas) soaked in a tangy, fermented mustard drink called kanji. It is a probiotic-rich, flavorful snack known for its unique blend of sour, spicy, and savory notes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups 1.4 liters water
  • 4 tablespoons mustard seeds yellow and black, ground
  • 1 teaspoon red chili powder
  • 1.5 teaspoons black salt kala namak
  • 1.5 teaspoons regular salt
  • ½ teaspoon turmeric powder
  • ¼ teaspoon asafoetida hing
  • Optional: 1 tablespoon mustard oil
For Vadas:
  • 1 cup 200g split skinless green gram (moong dal), washed and soaked for 4–5 hours
  • 1 tablespoon coarsely crushed coriander seeds
  • 1 teaspoon fennel seeds saunf
  • ½ teaspoon crushed black peppercorns
  • 2 green chilies finely chopped
  • ½ teaspoon asafoetida hing
  • 1 tablespoon chopped fresh coriander leaves
  • Oil for deep frying

Equipment

  • Large glass jar or ceramic container (non-reactive)
  • Muslin cloth or cotton cloth
  • Wooden ladle or non-metal spoon
  • Mixer grinder
  • Deep frying pan or kadai
  • Paper towels or absorbent paper
  • Serving glasses or bowls

Method
 

Prepare the kanji
  1. by grinding mustard seeds, red chili powder, black salt, regular salt, turmeric, and asafoetida into a fine powder.
  2. Transfer to a large jar and add 6 cups of water. Mix well using a wooden ladle.
  3. Cover the jar with a muslin cloth and secure with a rubber band or string.
  4. Place in a warm, sunny spot for 3–5 days, stirring once or twice daily with a clean, dry spoon.
  5. After fermentation, the kanji should have a sour, tangy smell and taste. Refrigerate if not using immediately.
  6. Drain the soaked moong dal and grind it into a thick, smooth paste in a mixer jar.
  7. Transfer the paste to a large bowl. Add crushed coriander seeds, fennel seeds, black peppercorns, green chilies, asafoetida, salt, and chopped coriander leaves. Mix well.
  8. Heat oil in a kadai over medium heat. Drop small portions of the mixture into the hot oil using a spoon or wet fingers, frying in batches to avoid overcrowding.
  9. Fry until golden brown and crisp on all sides. Remove and drain on absorbent paper.
  10. Soak the fried vadas in lukewarm water for 15–30 minutes, then squeeze out excess water.
  11. Place the soaked vadas into the fermented kanji and let them soak for 1–2 hours in the refrigerator to absorb flavor.
  12. Serve chilled in glasses, garnished with fresh coriander leaves.

Notes

Safety Notes:
Use non-reactive containers (glass, ceramic) for fermentation to prevent chemical reactions.
Ensure all utensils and hands are clean to avoid contamination during fermentation.
Do not consume kanji if it develops mold or an off-putting smell.
Substitutions:
Use yellow mustard powder instead of whole seeds.
Replace moong dal with a mix of moong and urad dal for a different texture.
Use store-bought fermented kanji if time is limited, though homemade is preferred for authenticity.
Storage:
Fermented kanji can be stored in the refrigerator for up to 2–3 days.
Cooked vadas can be stored separately for up to 24 hours before soaking.
The final dish is best consumed within 4–6 hours of preparation.
Pro Tips:
For a lighter, fluffier vada, beat the dal mixture in one direction for 10 minutes until it becomes light and slightly whitish.
Test if the vada batter is ready by dropping a small amount into water—if it floats, it’s ready to fry.
The dish is best served chilled, especially during festive occasions like Holi.