Kanji Vada is a Rajasthani exquisiteness of white lentils (urad dal vada) fritters immersed in spicy and tangy mustard flavoured mixture. The ‘kanji‘, a spicy and tangy liquid should be prepared a day in advance so that all the flavors settle down and which is left for fermentation for 2-3 days until it becomes tangy and sour. The fried vada (white lentils fritters ) are soaked then.
Kanji vada is a popular chat snack sold on the streets of Rajasthan. One can find many shops serving kanji vada with their specialty. So let’s try out this famous snack from Rajasthan, Kanji Vada.
Firstly, pour 12 cups of water in large pan and set to boil, once it boiled, remove it and let it set for room temperature.
Now mix all the spices, red chili powder, turmeric powder and Yellow Mustard seeds and mix well.
Now, sliced the carrots and put them in a mixture and keep stirring. After some time, say 5 to 7 minutes, transfer this mixture “kanji” into a glass jar and keep under the sun for 2 to three days for fermentation.
Once done, when the taste is tangy, your “kanji” is ready to be served with vada.
Method for making vada
Vada is actually, white lentils fritters. So to make them, wash the white lentils (Urad dal) properly and soak it overnight, for at least 6 to 7 hours. Next day, grind it with green chilies to make a coarse mixture. Transfer this batter to a bowl, now add salt and Pinch of Asafoetida (Hing) and beat this batter for 5 minutes till it becomes fluffy.
Now heat the Olive Oil in deep frying pan, make a small and round portion of white lentils batter and drop them in frying pan. One can make a large one also, as per your choice. Fry them till light golden brown. Repeat it till the batter is finished.
Now te last step, once all the fritters (vadas) are fried, just soak them in the warm water for some time, this will make them soft. After 5 minutes, squeeze all the water out and put them in your “Kanji water”.
Your Kanji vada is ready to be served. “Rajasthani kanji vada”