Rajasthani Kanji Vada

Rajasthani

Intermediate

Appetizer

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Rajasthani
Kanji Vada
: Spiced Lentil Dumplings Soaked in Probiotic Mustard Drink

Name: Rajasthani ~Kanji Vada~: Spiced Lentil Dumplings Soaked in Probiotic Mustard Drink
Total time: 40 min
Yield: 1
Cuisine: Rajasthani
Ingredients: For the Kanji; 1.5 L Water; 3 tbsp Yellow mustard powder; 1 tbsp Black mustard powder; 1 tsp Red chilli powder; 1.5 tsp Black salt (kala namak); 1.5 tsp Salt; 1/2 tsp Turmeric powder; 1/4 tsp Asafoetida (hing); For the Vada; 1 cup Moong dal (split yellow); 2-3 Green chillies; 1-inch piece Ginger; 1/2 tsp Red chilli powder; 1 tsp Coriander seeds; 3 tbsp Fresh coriander leaves; to taste Salt; for deep frying Oil

40 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Vegan

Diet

Kanji Vada is a traditional Rajasthani dish made with crisp moong dal vadas soaked in a tangy, fermented mustard-flavoured water called kanji. The vadas are lightly spiced and deep-fried, then added to the kanji, which is left to ferment for a day or two for the best taste. This dish is usually served chilled and is known for its sharp, sour flavour and probiotic benefits. It’s a popular Holi-time snack and a refreshing summer cooler.

Ingredients

UNITSIngredients

For the Kanji

1.5 LWater

3 tbspYellow mustard powder

1 tbspBlack mustard powder

1 tspRed chilli powder

1.5 tspBlack salt (kala namak)

1.5 tspSalt

1/2 tspTurmeric powder

1/4 tspAsafoetida (hing)

For the Vada

1 cupMoong dal (split yellow)

2-3 Green chillies

1-inch pieceGinger

1/2 tspRed chilli powder

1 tsp Coriander seeds

3 tbspFresh coriander leaves

to tasteSalt

for deep fryingOil

Follow
Directions

Description - Step 1

Prepare The Kanji

In a large glass jar or ceramic container, mix together the mustard powders, red chilli powder, black salt, regular salt, turmeric, and asafoetida. Pour in 1.5 litres of room temperature water and stir well to combine. Cover the jar loosely with a lid.

Description - Step 4

Fry The Vada

Heat oil for deep frying in a heavy-bottomed kadai or wok. When hot, drop spoonfuls of the batter into the oil and fry on medium heat, turning occasionally, until crisp and golden brown all over. Drain on paper towels. Fry the vadas in batches, allowing the oil to return to the right temperature before adding the next round—this helps ensure the vadas cook evenly and stay crispy.

Step 1

Prepare The Kanji

5 minutes

Step 2

Ferment The Kanji

3 days

Step 3

Soak And Grind The Dal

10 minutes

Step 4

Fry The Vada

15 minutes

Plate it up!

Plating

Arrange the Kanji Vada in a shallow terracotta or ceramic bowl, with a splash of the kanji liquid in the bottom. Place 2-3 vadas per portion. For a more traditional touch, you can also serve them in brass katoris, rustic clay kulhads, or leaf bowls—just like they’re often presented at street stalls and festive gatherings in Rajasthan.

Pairing

Serve Kanji Vada with a little boondi raita on the side to balance the sharp and spicy flavours. Lightly crush the boondi before mixing it into the raita for a better texture. If you’re serving it as part of a festive spread, you can pair it with something sweet like gujiya to round out the flavours. A bit of kachumber salad or a piece of roasted papad on the side also works well.

Garnishing

Sprinkle Kanji Vada with a pinch of chaat masala and finely chopped fresh coriander leaves just before serving for extra zing. You can also add a few thin slices of green chilli or a dash of roasted cumin powder—classic garnishes in Indian cuisine—for an extra layer of flavour. A few dried rose petals on top can also add a nice pop of colour and a mild fragrance.