Kanji Vada

Name: Kanji Vada
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup urad dal (soaked 6 hours and drained); 1 inch ginger (peeled); 1 pcs green chili (roughly chopped); 0.5 tsp salt (divided); 2 cup oil for frying (for deep frying); 4 cup water (for soaking the fried vadas); 3 tbsp black mustard seeds (coarsely ground); 0.5 tsp red chili powder; 1 pinch asafoetida; 100 g carrot (peeled and cut into thin sticks)

RATING

4.3/5(58)

TASTE SCORE

8/10

Tangy fermented mustard drink filled with soft urad dal vadas makes this North Indian Holi favorite refreshing and deeply satisfying. The sharp kanji and airy fritters come together beautifully after a short soak.

PREP

30m

COOK

30m

SERVES

3 VADAS WITH ABOUT 1 CUP OF KANJI

343 cal

SERVINGS

METHOD · 8 STEPS

prep · ~360 min
Soak the urad dal.
Wash the urad dal well and soak it in plenty of water for 6 hours or overnight. Drain completely before grinding.
mix · ~5 min
Make the kanji base.
1.Pour 5 cups water into a clean glass or ceramic jar.
2.Add coarsely ground black mustard seeds, red chili powder, asafoetida, carrot sticks, and 0.25 tsp salt.
3.Stir well until the spices are evenly mixed.
4.Cover loosely and keep in a warm spot for 1 to 2 days, stirring once or twice daily.
TIPA warm place helps the kanji turn tangy faster. Use a non-reactive jar for the best flavor.
prep · ~1 min
Check the kanji.
When the kanji smells pleasantly sharp and tastes tangy with a mustard kick, it is ready. Chill it if you want to slow the fermentation while you make the vadas.
mix · ~8 min
Grind the vada batter.
1.Add soaked urad dal, ginger, green chili, and the remaining 0.25 tsp salt to a grinder.
2.Grind to a thick, smooth batter using very little water if needed.
3.Transfer to a bowl and beat for 2 to 3 minutes until light and airy.
TIPKeep the batter thick or the vadas will spread and turn dense.
fry · ~15 min
Fry the vadas.
1.Heat oil for frying in a deep pan over medium heat.
2.Drop small portions of batter into the hot oil.
3.Fry until pale golden and cooked through, turning as needed for even color.
4.Lift out and drain briefly.
TIPDo not brown the vadas too much. Softer, lightly fried vadas soak up the kanji better.
rest · ~20 min
Soak the vadas in water.
Place the fried vadas in 4 cups water for 15 to 20 minutes until softened. Gently press each one between your palms to remove excess water.
assemble · ~30 min
Add the vadas to the kanji.
Slide the squeezed vadas into the fermented kanji and let them soak for at least 30 minutes so they absorb the tangy liquid.
serve · ~1 min
Serve the kanji vada chilled or at room temperature.
Stir gently and ladle the kanji with a few vadas and carrot sticks into bowls. Serve as a festive snack or side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the urad batter with minimal water; a thick batter gives lighter vadas that hold shape in oil.
2
Beat the batter well after grinding so the vadas turn airy and soak up the kanji more evenly.
3
Fry the vadas only to a pale golden color; darker, crisp vadas will not absorb the kanji as well.
4
After the water soak, squeeze each vada gently between your palms so it absorbs tangy kanji instead of plain water.
5
Use a glass or ceramic jar for fermenting the kanji, as mustard and salt can react with metal containers.
6
Stir the kanji once or twice a day while fermenting so the ground mustard does not settle and the flavor develops evenly.
7
If your kitchen is very warm, refrigerate the kanji as soon as it turns pleasantly sour to prevent over-fermentation.