Kanji Vada Recipe
Rajasthani Kanji Vada | Holi Special Kanji vada | Dahi Vada
Kanji Vada is a traditional Rajasthani recipe that is generally prepared during Holi Festival.
Kanji Vada improves the digestive system as it detoxifies the liver.
It is a good source of protein as it is a combination of moong dal and urad dal.
Vada is served with mustard flavored fermented water which is also known as ‘Rai Water’ or ‘Rai Ka Paani’ or ‘Dahi Vada’.
Resting Time:
3-4 Days
Preparation Time:
15 Minutes
Cooking Time:
10 Minutes
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Ingredients (18-20 pieces)
Ingredients for Vada
- Moong Dal – 100 g
- Urad Dal – 100 g
- Salt – ½ teaspoon or as per taste
- Red Chilli Powder – 1 teaspoon
- Cumin Seeds(Jira) – 1 teaspoon
- Hing – 1 pinch
- Coriander leaves,chopped – 1 tablespoon
- Green Chilli – 1 piece
- Ginger – 1 inch
- Oil – 1 teaspoon
- Oil for frying
Ingredients for Kanji
- Water – 2 liters
- Rai Powder(Mustard Powder) -2 tablespoon
- Salt – 2 tablespoons or as per taste
- Red Chilli Powder – 1 teaspoon(Optional)
- Turmeric Powder – ½ teaspoon
- Hing – ½ teaspoon
- Charcoal(Koyla ) – Small piece (1 inch long) for a smoky flavor
- Ghee – 2 drops(to be used with charcoal)
- Hing – 1 pinch(to be used with charcoal)
How to make Kanji Vada
Method for Kanji
- NOTE:- Use of charcoal is optional. You can skip it
- Boil the 2 liters of water in a big bowl and let it cool down.
- Heat one charcoal piece on gas and place the heated charcoal in a small bowl.
- Now place the charcoal along with the bowl in a pot or glass jar.
- Pour 2 drops of ghee and a pinch of hing over the heated charcoal piece.
- Cover the top of the pot or glass jar with a lid for 4-5 minutes to collect the fumes inside it.
- Remove the lid and take out the charcoal after taking the fumes.
- Immediately transfer this cooled down water to the pot or glass jar and cover the jar with a lid for 5 minutes.
- Now add 2 tablespoon mustard (Rai) powder, 2 tablespoon salt, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, and 1 pinch hing in the water. Mix well.
- Cover the mouth of the jar with a muslin cloth or steel sieve.
- Keep this jar in a safe place for 3 days.
- Stir the water of the jar twice a day.
Method for Vada
- Soak moong dal and urad dal in water for 5-6 hours or overnight. The quantity of water should be thrice the quantity of dal.
- Wash the dal 4-5 times.
- Drain the water and add 1 piece of green chilli and 1-inch ginger.
- Place this mixture in a grinder or food processor and make the coarse batter(do not make a fine paste) without using water.
- Whisk the batter well until it is very light and fluffy.
- Add 1 teaspoon red chilli powder, 1 teaspoon cumin seeds, ½ teaspoon salt, 1 teaspoon warm oil, and ¼ teaspoon hing.
Testing the batter
- Take ½ glass of water and pour a droplet of the batter on the surface of the water.
- If this droplet swims on the surface, it means the batter is ready for the preparation of Vada.
- If the droplet dissolves in water, then whisk the batter again.
- Once the batter is ready, add 1 tablespoon of chopped coriander leaves.
- Heat oil in a pan on a medium flame for frying the vada.
- Take some water in a big bowl. Also, place a small bowl near it.
- Dip the bottom(backside) of the small bowl in the water of the big bowl.
- Place one teaspoon of batter on this wet bottom of the small bowl.
- Give this batter the shape of vada.
- Put this vada in hot oil in the pan and deep fry on low to medium heat until its colour changes to golden.
- Remove the vada from oil and keep it aside.
Soaking of vada
- Mix hing and salt in 2-3 glass of water.
- Pour vada in this water and soak for 10-15 minutes.
- Remove the vada from the water and press them lightly with your palm to remove the excess water.
- Soaking vada in kanji water for 4-5 hours before serving, enhances the taste of vada.
- You can also serve the kanji vada immediately if you do not want to soak it.
- Enjoy your festive special kanji vada.
- You can also serve kanji with boondi.
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Kanji Vada Recipe Tips
which add magic to your recipe!!!
Tip 1
Use boiled water to prepare kanji to preserve it for a long time.
Tip 2
The process of charcoal is optional. Kanji can also be prepared without giving it a smoky flavor.
Tip 3
Coarse batter gives a better taste of vada than using fine batter.
Tip 4
Avoid pouring water during the grinding of dals. If needed, one or two teaspoons of water may be added.
Tip 5
Whisk the batter of the dal properly. It makes the batter light and fluffy.
Recipe Card
Kanji Vada Recipe
Kanji Vada is a traditional Rajasthani recipe that is generally prepared during Holi Festival.Kanji Vada improves the digestive system as it detoxifies the liver.It is a good source of protein as it is a combination of moong dal and urad dal.
Ingredients
For Vada
- 100 g Moong Dal
- 100 g Urad Dal
- ½ teaspoon Salt
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Cumin Seeds(Jira)
- 1 pinch Hing
- 1 teaspoon Oil
- 1 piece Green Chilli
- 1 inch Ginger
For Kanji
- 2 liters Water
- 2 tablespoon Rai Powder(Mustard Powder)
- 2 tablespoon Salt
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Hing
- 2 drops Ghee
- 1 pinch Hing
- 1 inch Charcoal(Optional)
Instructions
Method for Kanji
- NOTE:- Use of charcoal is optional. You can skip it
- Boil the 2 liters of water in a big bowl and let it cool down.
- Heat one charcoal piece on gas and place the heated charcoal in a small bowl.
- Now place the charcoal along the bowl in a pot or glass jar.
- Pour 2 drops of ghee and a pinch of hing over the heated charcoal piece.
- Cover the top of the pot or glass jar with a lid for 4-5 minutes to collect the fumes inside it.
- Remove tha lid and take out the charcoal after taking the fumes.
- Immediately transfer this cooled down water to the pot or glass jar and cover the jar with a lid for 5 minutes.
- Now add 2 tablespoon mustard (Rai) powder, 2 teaspoon salt, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, and 1 pinch hing in the water. Mix well.
- Cover the mouth of the jar with a muslin cloth or steel sieve.
- Keep this jar in a safe place for 3 days. Stir the water of the jar twice a day.
Method for Vada
- Soak moong dal and urad dal in water for 5-6 hours or overnight. The quantity of water should be thrice the quantity of dal.
- Wash the dal 4-5 times.Drain the water and add 1 piece of green chilli and 1-inch ginger.
- Place this mixture in a grinder or food processor and make the coarse batter(do not make a fine paste) without using water.
- Whisk the batter well until it is very light and fluffy.
- Add 1 teaspoon red chilli powder, 1 teaspoon cumin seeds, ½ teaspoon salt, 1 teaspoon warm oil, and ¼ teaspoon hing.
Testing the batter
- Take ½ glass of water and pour a droplet of the batter on the surface of the water.
- If this droplet swims on the surface, it means the batter is ready for the preparation of Vada.
- If the droplet dissolves in water, then whisk the batter again.Heat oil in a pan on a medium flame for frying the vada.
- Take some water in a big bowl. Also, place a small bowl near it.Dip the bottom(backside) of the small bowl in the water of the big bowl.
- Place one teaspoon of batter on this wet bottom of the small bowl.
- Give this batter the shape of vada and pour in hot oil in the pan and deep fry on low to medium heat until its colour changes to brown.
- Remove the vada from oil and keep it aside.
Soaking of vada
- Mix hing and salt in water.Pour vada in this water and soak for 10-15 minutes.
- Remove the vada from the water and press them lightly with your palm to remove the excess water.
- Soaking vada in kanji water for 4-5 hours before serving, enhances the taste of vada.
- You can also serve the kanji vada immediately if you do not want to soak it.Serve in a serving bowl.