Kanji Vada Recipe | Just In 7 Easy Steps.

Kanji Vada is a popular traditional Indian dish that hails from Rajasthan, a state in North India. It consists of fermented rice and lentil dumplings known as vadas, which are soaked in a tangy and spicy mustard-flavored water. The dish is loved for its unique combination of flavors and textures.

To prepare Kanji Vada, urad dal (split black lentils) and rice are soaked separately and then ground into a batter. This batter is left to ferment overnight, allowing it to rise and become light. The fermented batter is then shaped into round vadas with a hole in the center and deep-fried until golden and crispy.

The mustard-flavored water, prepared by mixing water with mustard powder, red chili powder, salt, and turmeric powder, adds a tangy and pungent taste to the vadas. The vadas are soaked in this water for a couple of days, allowing them to absorb the flavors and undergo a slight fermentation process.

When ready to serve, the vadas are taken out of the water and garnished with chopped coriander leaves and grated radish. Kanji Vada can be enjoyed as a refreshing and tangy snack or served as a side dish with a main meal.

With its delightful combination of flavors and the fermentation process that enhances the taste, Kanji Vada has become a beloved dish in many Indian households and is often prepared during festivals and special occasions.

Ingredients Of Kanji Vada:

For Vadas (Lentil Fritters):

• 1 cup urad dal (skinned black lentils)
• 1 tablespoon ginger, grated
• 1 green chili, finely chopped
• Salt to taste
• Oil for frying

For Kanji (Fermented Rice Water):

• 1 cup boiled rice
• 4 cups water
• 1 tablespoon black mustard seeds
• 1 teaspoon red chili powder
• Salt to taste

For Garnish:

• Fresh coriander leaves, chopped
• Grated radish
• Lemon wedges

Step By Step Instructions Of Chocolate Falooda Recipe:

Step 1: Soaking the ingredients

• Take 1 cup of urad dal (split black lentils) and ½ cup of rice in separate bowls.
• Rinse them well with water.
• Soak the urad dal and rice in water separately for about 4-6 hours or overnight.

Step 2: Grinding the batter

• Drain the soaked urad dal and rice separately.
• In a blender, grind the urad dal to a smooth and fluffy batter.
• Transfer the batter to a large bowl.
• Next, grind the soaked rice to a slightly coarse texture.
• Add the rice batter to the urad dal batter.
• Mix both batters together until well combined.
• Cover the bowl and let the batter ferment for about 8-10 hours or overnight. The fermentation process will make the batter rise and become light.

Step 3: Shaping the vadas

• After fermentation, the batter would have risen and become airy.
• Stir the batter gently to deflate any excess air.
• Heat oil in a deep pan or kadai for deep frying.
• Take a small portion of the batter in your hand.
• Shape it into a round ball and flatten it slightly to form a vada.
• Make a small hole in the center of the vada using your thumb.

Step 4: Frying the vadas

• Carefully drop the shaped vadas into the hot oil.
• Fry them on medium heat until they turn golden brown and crispy on the outside.
• Flip the vadas occasionally to ensure even cooking.
• Once done, remove the fried vadas from the oil and drain them on a kitchen towel to remove excess oil.

Step 5: Preparing the mustard-flavored water

• Take 2 cups of water in a bowl.
• Add 2 tablespoons of mustard powder to the water.
• Mix well to dissolve the mustard powder.
• Add 1 tablespoon of red chili powder, 1 tablespoon of salt, and 1 tablespoon of turmeric powder to the water.
• Stir the mixture thoroughly to combine all the flavors.

Step 6: Assembling Kanji Vada

• Take a large deep bowl and pour the prepared mustard-flavored water into it.
• Place the fried vadas into the bowl, ensuring they are completely submerged in the water.
• Cover the bowl and let it sit for at least 2-3 days for the vadas to absorb the flavors of the water and ferment slightly.

Step 7: Serving Kanji Vada

• After 2-3 days, Kanji Vada is ready to be served.
• Take out the vadas from the water and place them on a serving plate.
• Garnish with chopped coriander leaves and grated radish, if desired.
• Serve Kanji Vada as a refreshing and tangy snack or as a side dish with a main meal.

That’s it! You have successfully prepared Kanji Vada. Enjoy this traditional Indian delicacy with its unique flavors and textures.