Kanji Vada is a traditional North Indian dish consisting of vadas (fried lentil dumplings) soaked in a tangy and spicy mustard-flavored fermented water called kanji. It’s a popular street food and is also served during festivals like Holi.
Here’s a detailed recipe for Kanji Vada:
Ingredients:
For Vada (Lentil Dumplings):
- 1 cup urad dal (black gram lentils), soaked for 4-6 hours
- 2-3 green chilies, finely chopped
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for deep frying
For Kanji (Fermented Mustard Water):
- 4 cups water
- 2 tablespoons black mustard seeds
- 2 tablespoons split mustard seeds (rai kuria)
- 2 tablespoons salt (adjust to taste)
- 1 teaspoon turmeric powder
- 2-3 green chilies, slit lengthwise
- A pinch of asafoetida (hing)
For Garnish:
- Fresh coriander leaves, chopped
- Red chili powder (optional)
- Roasted cumin powder (optional)
Instructions:
- Prepare the Vada:
- After soaking the urad dal, drain it and grind it into a smooth paste without adding much water.
- Transfer the ground dal into a mixing bowl. Add chopped green chilies, grated ginger, cumin seeds, and salt. Mix well to combine all ingredients.
- Heat oil in a deep frying pan or kadhai over medium heat.
- Take a small portion of the dal mixture and shape it into a small round vada or patty. Continue shaping the vadas with the remaining mixture.
- Carefully slide the vadas into the hot oil and fry them until they turn golden brown and crispy on all sides. Once done, remove them from the oil and drain excess oil by placing them on paper towels. Set aside.
- Prepare the Kanji:
- In a large glass or ceramic jar, combine water, black mustard seeds, split mustard seeds, salt, turmeric powder, green chilies, and asafoetida. Stir well until the salt dissolves.
- Cover the jar with a clean cloth or muslin cloth and secure it with a rubber band or string.
- Place the jar in a warm place away from direct sunlight for fermentation. Let it ferment for 2-3 days. Stir the mixture once a day during the fermentation process.
- After 2-3 days, the kanji will be ready. Taste and adjust the seasoning if needed.
- Assemble Kanji Vada:
- To serve, place the fried vadas in a deep serving dish or bowl.
- Pour the fermented kanji over the vadas until they are completely submerged. Ensure that the vadas are soaked well in the kanji.
- Garnish with chopped coriander leaves.
- If desired, sprinkle some red chili powder and roasted cumin powder on top for added flavor.
- Serve:
- Kanji Vada is typically served chilled. Allow it to chill in the refrigerator for a few hours before serving.
- Serve Kanji Vada as a tangy and refreshing snack or appetizer during gatherings or festivals.
Enjoy your homemade Kanji Vada!
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