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’.

kanji vada recipe

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

burning charcoal for 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.
charcoal fumes for kanji vada
  • 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.
adding spices to kanji water
  • 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.
soaking dal for kanji vada

       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.
grinded dal for vada recipe
  • 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.
adding spices to vada batter
  • Add 1 teaspoon red chilli powder, 1 teaspoon cumin seeds, ½ teaspoon salt, 1 teaspoon warm oil, and ¼ teaspoon hing.
batter of kanji vada recipe

       Testing the batter

  • Take ½ glass of water and pour a droplet of the batter on the surface of the water.
testing the batter
  • 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. 
batter for kanji vada
  • Once the batter is ready, add 1 tablespoon of chopped coriander leaves.
making vada for kanji vada recipe
  • 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.
frying vadas
frying of kanji vada
  • Put this vada in hot oil in the pan and deep fry on low to medium heat until its colour changes to golden.
kanji vada
  • Remove the vada from oil and keep it aside.
soaking vada in water

       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.
kanji vada recipe
  • Enjoy your festive special kanji vada.
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 Recipe

    Nisha Mittal
    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.
    Prep Time 10 mins
    Cook Time 15 mins
    Resting Time 3 d
    Total Time 3 d 25 mins
    Course Drinks, Side Dish
    Cuisine Indian, rajasthani food
    Servings 18 Vada

    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.
    Keyword kanji vada, kanji vada recipe
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