Loading...
Soft, spongy moong dal fritters soaked in a tangy, pungent fermented mustard water called Kanji. This traditional Rajasthani delicacy is a refreshing and flavorful snack, especially popular during Holi. Note: This recipe requires 2-3 days for fermentation.
Prepare the Kanji (2-3 Days in Advance)
Prepare the Vada Batter
Soft, spongy moong dal fritters soaked in a tangy, pungent fermented mustard water called Kanji. This traditional Rajasthani delicacy is a refreshing and flavorful snack, especially popular during Holi. Note: This recipe requires 2-3 days for fermentation.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 325.07 calories per serving with 13.92g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Fry the Vadas
Soak and Assemble
You can make vadas using a mix of yellow moong dal and urad dal in a 3:1 ratio for a slightly denser, yet soft vada.
For a spicier kick, add a few slit green chilies to the kanji during fermentation.
Add a small, thinly sliced carrot or beetroot to the kanji for color and a subtle sweetness. This is a common practice in many households.
The 'kanji' is a fermented beverage, making it a natural source of probiotics. These beneficial bacteria help improve digestion, enhance nutrient absorption, and maintain a healthy gut microbiome.
The vadas are made from moong dal, which is an excellent source of plant-based protein. Protein is essential for muscle repair, building tissues, and overall body function.
Spices like asafoetida (hing) and ginger are known for their digestive properties. They help in reducing bloating and indigestion, making this snack relatively easy on the stomach.
The soupy consistency of the kanji helps in maintaining hydration levels, making it a particularly refreshing and suitable snack for warmer weather.
Yes, Kanji Vada can be a healthy snack. The kanji is a fermented drink rich in probiotics, which are great for gut health. The vadas are made from moong dal, a good source of plant-based protein and fiber. However, since the vadas are deep-fried, it should be consumed in moderation.
One serving of Kanji Vada (approximately 3 vadas with kanji) contains around 300-350 calories, primarily from the moong dal and the oil absorbed during frying.
Fermentation depends on temperature. If your kitchen is too cold, it will take longer. Ensure the jar is placed in a warm spot. Also, make sure your jar was clean and you used fresh mustard seeds.
Hard vadas are usually a result of under-beating the batter or adding too much water while grinding. The batter must be beaten until it is very light and airy. Also, ensure you soak the fried vadas in warm water before adding them to the kanji.
Kanji Vada can be stored in the refrigerator for up to 3-4 days. The flavor of the kanji actually deepens over time. It's not suitable for freezing.
Yes, you can make the vadas in an air fryer for a lower-fat version. Brush the vadas with a little oil and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be slightly different from deep-fried vadas.
This recipe goes great with these complete meals
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
