Kanji vada is a popular Indian snack that originated in Rajasthan. It is a unique combination of tangy and sour kanji and deep-fried vadas made from lentils. This dish is not only delicious but also healthy and easy to make.
In this blog post, we will explore the benefits of kanji vada, the ingredients used in making it, and provide tips for making the best kanji for vada.
To make kanji vada, the vadas are first prepared by soaking lentils or potatoes in water and grinding them into a paste. The paste is then mixed with spices and deep-fried in oil until crispy and golden brown.
Meanwhile, the kanji is prepared by mixing mustard seeds with water and allowing it to ferment for a few days. Once the kanji is ready, it is mixed with spices and served with the vadas, which are first soaked in water to soften them.
Kanji vada is often served as a snack or appetiser and is popular during festivals and special occasions like holi. It is a flavorful and tangy dish that is enjoyed by many people in India.
Why Should We Make Kanji Vada?
Kanji vada is a perfect snack for any time of the day, and it is especially great for serving to guests during festivals or special occasions.
The tangy and sour flavour of the kanji, paired with the crispy and spicy vada, makes for a delicious combination that everyone will enjoy.
Ingredients in Detail:
To make kanji vada, you will need the following ingredients:
- Moong dal
- Mustard seeds
- Rai Seeds
- Water
- Salt
- Red chilli powder
- Turmeric powder
- Asafoetida powder
- Cumin seeds
- Oil for frying the vada
Tips to Make the Best Kanji for Vada:
- The key to making the best kanji for vada is to allow the mustard seeds to ferment for at least three days.
- This will give the kanji its tangy and sour flavour.
- You can also add more or less red chilli powder and salt to adjust the spiciness and saltiness of the kanji to your liking.
- Add only a very little amount of asafoetida otherwise it might taste bitter.
Is It Healthy?
Kanji vada is a snack option as it is made with lentils or and fermented mustard seeds. Lentils are a great source of protein and fiber, while fermented mustard seeds are a probiotic that aids in digestion.
How to Make Vada for Kanji:
- To make vada for kanji, soak a mix of moong dal and urad dal in water for a few hours until they are soft.
- Grind them into a paste, add salt to taste.
- Mix well and shape into small rounds. Deep fry in oil until golden brown.
Is It Diabetic-Friendly?
Kanji vada is a diabetic-friendly snack option as it is made with lentils, which are low in glycemic index and high in fibre. However, it is important to consume in moderation and consult with a doctor or nutritionist before making any changes to your diet.
How to Store It:
Kanji vada can be stored in an airtight container in the refrigerator for up to 2-3 days.
Can You Make This in Advance?
Yes, you can make kanji vada in advance and store it in the refrigerator. However, it is best to soak the vadas in the kanji before serving.
Serving Suggestions:
Kanji vada is traditionally served as a snack or appetiser. To serve, soak the vadas in water for a few minutes to soften them, then top them with the kanji. Garnish with chopped cilantro and serve.
More Such Recipes
Watch Video
Kanji Vada Recipe
Ingredients
To make Vada
- 1/2 cup urad dal
- 1/2 cup moong dal
- 1 tablespoon cumin seeds
- 1 teaspoon red chili powder
- 1/4 teaspoon asafoetida
- Salt to taste
- Oil for frying
- 2 tablespoons cilantro or coriander
For Kanji:
- 1.5 tablespoon mustard seeds
- 1/2 tablespoon rai
- 8 cups water
- 1 tablespoon red chili powder
- 1/4 teaspoon turmeric
- 1 teaspoon salt
Instructions
How To Make Kanji
- To make the kanji, mix mustard seeds and water in a jar or container. Cover it with a muslin cloth and leave it in a warm place for 3-4 days to ferment.
- After 3-4 days, the kanji should have a tangy and sour flavor. Add red chili powder and salt to the kanji and mix well.
- To serve, take the soaked vadas out of the water and place them in a serving dish. Pour the kanji over the vadas and garnish with chopped cilantro.
- Kanji vada is best served chilled. You can store any leftover kanji in the refrigerator for up to 2-3 days.
To make the vada, soak the urad dal and moong dal in water for 3-4 hours.
- Drain the water and grind the dal into a smooth paste. Add cumin seeds, red chilli powder, asafoetida powder, and salt to the paste and mix well.
- Heat oil in a deep pan for frying.
- Take small portions of the dal paste and shape them into small rounds. Gently drop them into the hot oil and fry until golden brown. Repeat until all the dal paste is used up.
- Once the vadas are fried, soak them in water for 10-15 minutes to soften them.
- Enjoy your delicious and tangy Kanji Vada!
