📝 About This Recipe
A heritage treasure from the streets of Rajasthan and Gujarat, Kanji Vada is a soul-satisfying combination of fermented mustard water and melt-in-the-mouth lentil dumplings. This cooling delicacy is prized for its digestive properties, offering a sharp, tangy, and pungent flavor profile that awakens the palate. It is the ultimate refreshing street food, traditionally prepared during festivals like Holi to balance the indulgence of sweets.
🥗 Ingredients
The Kanji (Fermented Mustard Water)
- 2 liters Water (boiled and cooled to room temperature)
- 3 tablespoons Yellow Mustard Seeds (coarsely ground into a meal)
- 1 teaspoon Black Salt (Kala Namak) (for that authentic sulfurous tang)
- 1.5 tablespoons Sea Salt (adjust to taste)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1 teaspoon Red Chili Powder (Kashmiri variety for color without too much heat)
- 1/4 teaspoon Asafoetida (Hing) (strong, high-quality powder)
- 1 tablespoon Mustard Oil (raw and pungent)
The Vada (Lentil Dumplings)
- 1 cup Moong Dal (Yellow Split Gram) (soaked for 4-5 hours)
- 1/4 cup Urad Dal (Black Gram Skinned) (soaked for 4-5 hours)
- 2 pieces Green Chilies (finely chopped)
- 1 inch Ginger (grated into a paste)
- 1 teaspoon Cumin Seeds (whole)
- 2 cups Oil (for deep frying)
For Garnish & Smoky Finish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 small piece Charcoal Piece (optional, for Dhungar/smoking technique)
- 1/2 teaspoon Ghee (to pour over hot charcoal)
👨🍳 Instructions
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1
Start with the Kanji 2 to 3 days in advance. In a large glass jar or ceramic pot (avoid plastic or metal), combine the 2 liters of water with ground mustard, black salt, sea salt, turmeric, red chili powder, hing, and mustard oil.
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2
Stir the mixture thoroughly with a dry wooden spoon. Cover the mouth of the jar with a clean muslin cloth and secure it with a string or rubber band.
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3
Place the jar in a sunny spot for 2-3 days. Stir it once daily with a dry spoon. The Kanji is ready when it tastes pleasantly sour and pungent.
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4
Once fermented, prepare the vadas. Drain the soaked Moong and Urad dals completely. Grind them into a thick, slightly coarse paste using as little water as possible (1-2 tablespoons if needed).
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5
Transfer the batter to a large bowl. Add the chopped chilies, ginger paste, and cumin seeds. Whisk the batter vigorously in one direction for 5-7 minutes until it becomes light, airy, and changes to a paler color.
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6
Test the batter by dropping a small dollop into a bowl of water. If it floats, your vadas will be soft; if it sinks, whisk for another 2 minutes.
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7
Heat oil in a kadai or deep fryer over medium heat. Wet your palms, take small portions of the batter, and gently drop them into the hot oil.
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8
Fry the vadas on medium-low heat to ensure they cook through. Turn them occasionally until they are a light golden brown. Do not over-fry; they should remain soft.
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9
Immediately remove the fried vadas and drop them into a bowl of lukewarm water seasoned with a pinch of salt and hing. Let them soak for 15-20 minutes.
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10
Gently squeeze each vada between your palms to remove excess water without breaking them, then drop them into the prepared Kanji water.
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11
For an optional smoky flavor (Dhungar), light a small piece of charcoal until red hot. Place it in a small steel bowl and float the bowl on top of the Kanji. Pour 1/2 tsp ghee and a pinch of hing on the coal, then immediately cover the jar for 10 minutes.
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12
Let the vadas soak in the Kanji for at least 4-5 hours in the refrigerator before serving so they absorb the tangy flavors. Serve chilled, garnished with fresh cilantro.
💡 Chef's Tips
Always use a glass or ceramic container for fermentation, as the acid in the Kanji can react with metal. If the weather is cold, fermentation might take up to 4-5 days; in peak summer, 24 hours might be enough. Be sure to whisk the dal batter by hand; the aeration is what makes the vadas spongy enough to soak up the liquid. Don't skip the mustard oil in the Kanji; it acts as a preservative and provides the signature sharp aroma. If you prefer a smoother texture, you can strain the ground mustard seeds through a fine mesh before adding to the water.
🍽️ Serving Suggestions
Serve in traditional earthen cups (Kulhads) for an authentic rustic feel. Pair with a plate of spicy Aloo Tikki or Samosas to cut through the richness. This dish is best enjoyed as a mid-day snack or a digestive appetizer before a heavy festive meal. Offer a side of fresh mint chutney if guests want an extra herbaceous kick. Serve alongside a chilled glass of buttermilk or Lassi for a complete Rajasthani experience.