Rajasthani Kanji Vada
1 hour 50 minutes
834 reads
About Rajasthani Kanji Vada
This Marwari delicacy features soft moong dal vadas soaked in a tangy, mustard-infused liquid known as 'kanji' or 'rai ka pani.' The magic lies in preparing the kanji a day in advance, allowing the bold flavors of mustard seeds, black salt, and red chillies to mellow and blend beautifully.
Kanji vadas are a beloved snack and dinner treat, famously sold on the bustling streets of Rajasthan. With their punchy, probiotic-rich marinade and light, airy vadas, they offer a uniquely refreshing burst of taste and tradition in every bite—perfect for those craving authentic Rajasthani flavors.
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Recipe Time & More
Prep1 hour 20 minutes
Cook30 minutes
Total1 hour 50 minutes
Ingredients
- 1/4 Mustard Seeds rai, rai ka kuria for the kanji
- 1 tbsp Salt black
- 1/2 tsp Salt or as per taste
- 1/2 tsp Chillies pwr, red
- 5 cup Water
- 2 cup Mung Bean moong dal, soaked for 1 hours and drained for the vadas, yellow
- 1 tsp Ginger Paste green chilli
- 1/2 tsp Fennel Seeds saunf
- 1/4 tsp Asafoetida hing
- 1 tsp Salt or as per taste
- 3 cup Oil for deep frying
- 1 tsp Chillies pwr, red
- 1 tsp Fenugreek Leaves kasuri methi
- 1 tsp Coriander dhania, coriender pwr
- 1 tsp Seeds coriender
- 1/2 tsp Garam Masala
Instructions
- For the kanji : Combine all the ingredients Transfer to all the ingredients into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and sun light for 24 hours.
- FOR VADA Overnight-soak the moong dal. Drain out the water the following morning and grind the dal into a coarse paste by using very little water. Also add in the green chilli-ginger paste, saunf, hing and salt,garam masala,coriender pwr.
- Add coriender seeds,red chilli pwr,kasoori methi,garam masala and 1 tsp hot oil mix well.
- Heat oil in a kadhai and plop small balls of this dough into it. Deep-fry the Vadas till they have turned golden brown in colour.
- Drain the Vadas on an absorbent paper and then transfer them into a bowl containing cold water.
- Drain and squeeze out all the water from the Vadas by lightly pressing each of them. Next, place the Vadas in the Kanji and allow them to soak for at least an hour.
- Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour. Serve chilled.
Recipe Notes
Additional Tips
- For extra soft vadas, beat the moong dal batter vigorously until light and fluffy before shaping; this helps incorporate air, resulting in a spongier texture that soaks up more kanji.
- To intensify the probiotic benefits and tanginess, let the kanji ferment in a ceramic or glass jar at room temperature for 24-36 hours, tasting periodically to reach your preferred level of sharpness.
- If you prefer a gluten-free or lighter version, try air-frying or steaming the vadas instead of deep-frying—they'll still absorb the kanji beautifully.
- For an eye-catching presentation, garnish the soaked vadas with a sprinkle of roasted cumin powder and finely chopped fresh coriander just before serving.
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Recipe Nutrition
Calories: 2380kcalCarbohydrates: 80gProtein: 32gFat: 220gSaturated Fat: 33gPolyunsaturated Fat: 56.1gMonounsaturated Fat: 112.2gSodium: 3420mgFiber: 20gSugar: 3g
Shakuntla Tulshyan
Articles: 90
6 Comments
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Wow, this looks fantastic!
This is amazing! Excited to make it.
This looks incredible! Thank you.
Such a perfect dish! Thank you.
excellent
Awesome recipe Shakuntla however you have not entered the tags correctly, you can edit the recipe to rectify the tags. Please click this link to see how to put tags correctly 🙂 https://www.plattershare.com/status/20851