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Kanji Vada, Rajasthani Kanji Vada
Tarla Dalal
06 December, 2024
Table of Content
This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down.
The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi.
Instead of moong dal vadas, large chunks of beetroot are marinated in 'rai ka pani' or 'rai ka achaar' to give it a rich red colour. Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off.
Also try other Rajasthani snacks like Pyaaz ki Kachori and Khamiri Green Peas Puris .
Kanji Vada, Rajasthani Kanji Vada recipe - How to make Kanji Vada, Rajasthani Kanji Vada
Tags
Preparation Time
2 Mins
Cooking Time
15 Mins
Total Time
17 Mins
Makes
6 servings
Ingredients
For The Kanji
1/4 cup split mustard seeds (rai na kuria)
1 tbsp black salt (sanchal)
1 1/2 tsp chilli powder
salt to taste
For The Vadas (makes 20 Vadas)
2 1/2 cups yellow moong dal (split yellow gram) , soaked for 1 1/2 hours and drained
1 tsp ginger-green chilli paste
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
salt to taste
Other Ingredients
oil for deep-frying
Method
For the kanji
- Combine all the ingredients and blend in a mixer to a smooth powder.
- Transfer the powder into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and refrigerate for 24 hours.
For the vadas
- Blend the moong dal in a mixer to a coarse paste without using any water.
- Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.
- Wet your hands, take 1½ tbsp of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle. Drop it in hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides. 2 to 3 vadas can be deep-fried at a time in one batch.
- Drain on an absorbent paper and soak the deep-freid vadas immediately in a bowlful of water for at least 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.
- Repeat steps 3 and 4 to make more vadas. Keep aside.
How to proceed
- Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour.
- Serve chilled.
Kanji Vada, Rajasthani Kanji Vada recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 155 cal |
| Protein | 7.8 g |
| Carbohydrates | 19 g |
| Fiber | 2.6 g |
| Fat | 5.4 g |
| Cholesterol | 0 mg |
| Sodium | 8.6 mg |
Click here to view Calories for Kanji Vada, Rajasthani Kanji Vada
The Nutrient info is complete
Mona
March 13, 2025, midnight
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Vinita_Raj
March 13, 2025, midnight
Moong dal vadas soaked in mustard based mixture and serve chilled.
loves cooking
March 13, 2025, midnight
traditional rajasthani recipe. Vadas dipped in spicy liquid make for a perfect snack. something that one would like to have in evening. the liquid is chatpata.
Payal Parikh 86
March 13, 2025, midnight
Vada made from yellow moong dal are soft from inside and when dipped in the kanji it gets softer and taste really good.
priyanka
March 13, 2025, midnight
water should not b kept in the fridge until kanji is fermented with mustard seed.for kanji is is required to keep water mixed with mustard powder in sun for 4 or 5 days before putting it in fridge and soak vadas.
Tarla Dalal
March 13, 2025, midnight
Hi Priyanka, Thank you for your suggestion, we will look into it.
nisha
March 13, 2025, midnight
my mil''s favourite... she tried it n loved it.....
muskan
March 13, 2025, midnight
Kanji Vada akksar holi ke tyohaar pe banaya jata hai thanks for good Rajasthani recipes provided by Tarla Dalal Madam
Anjanna
March 13, 2025, midnight
Sometime vada do not become fully fluffy. Why does it happen?
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