Kanji vada
Kanji vada, from above
VegVeganRajasthan

Kanji vada

Moong vadas soaked in tangy fermented mustard water. Holi's sharp, refreshing treat.

40 minTime
5 gProtein each
mediumSpice
24hPlan ahead. Soak for 24 hours first; the 40 minutes come after.
Holi in a glass2 chapters · 1 min read

Make it your way

Grandma's wayFermented mustard water with moong vadas.
The original
121kcalsame
5 gproteinsame
3 gfibresame
40minutessame

Kanji vada, Holi style.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Water7½ cups
Mustard seeds2 tbsp, coarsely ground
Salt2 tsp
Black salt1 tsp
Red chilli powder (indian red chili powder)¾ tsp
Asafoetidaa pinch
Moong dal (split yellow mung beans)½ cup, soaked 3 hours
Cooking oil (vegetable oil)absorbed from frying

Method

4 steps
  1. 1Boil and cool the water. Add ground mustard, salts, chilli powder and asafoetida.
  2. 2Cover with muslin and keep in the sun or a warm spot 2 to 3 days, stirring daily.
  3. 3Grind moong dal coarsely, beat till fluffy and fry small vadas till golden.
  4. 4Soak vadas in warm water 10 minutes, squeeze and drop into the kanji. Rest 2 hours.
Serve it like this

Pour into glasses just before serving, nicely chilled or piping hot, whichever it's meant to be.

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Make it a meal

What goes with Kanji vada: a bread or rice, a side, something to drink and something sweet.

On the side Ker sangri40 min
On the side Gawar ki sabzi30 min
To drink Makhaniya lassi10 min
To drink Masala chai10 min
Something sweet Moong dal halwa75 min
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