Along with Holi comes the amazing sunny weather. The Sun shines bright, there is a slight cool breeze and its the perfect time to sit out with your family and friends to have a great time. One of the best drinks to have during such weather is some chilled Kanji Vada.

Kanji Vada is a traditional Rajasthani recipe that has found its way into kitchens all over India. Its not only tangy and yummy but has amazing health benefits too. Its supposed to keep your gut healthy and the digestive system in check along with giving you some much needed coolness from within.

Its fairly easy to assemble, but it does require 2-3 days in the sun so as to ferment and develop that tangy -sour flavour. Once ready it should be chilled well before serving.

Soo go ahead and set your Kanji batch in the Sun so that its ready for you to enjoy!

Kanji Vada

  • Servings: 4-6
  • Difficulty: medium
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  • 1 lt water
  • 1tbsp mustard seeds
  • 1tbsp rai(small mustard)
  • 1/2 tsp ajwain
  • 1/2 tsp black salt
  • 1/22 tsp red chilli powder
  • 1/4 tsp haldi powder
  • 1/2 cup split urad daal
  • 1 cup split moong dal
  • 1/2 tsp salt
  • 1/4 tsp hing/ asafoetida
  • 3-4 green chillies
  • Oil for frying vadas
  • 1/4 cup boondi
  • Handful mint leaves

How to make it

  1. Boil 1 lt water and set aside to cool.
  2. In a small pan add in mustard seeds, rai and ajwain and sauté on medium flame till aromatic.
  3. Add in a pinch of hing and sauté for 10 seconds.
  4. Coarsely grind the spices.
  5. Add the masala to the boiled water.
  6. Also add in black salt, red chilli powder and haldi powder.
  7. Cover with a muslim cloth and set in the sun for 2-4 days.
  8. For the vadas, soak split urad daal and split moong dal in warm water for 4-5 hours.
  9. Grind them to a coarse paste with salt and green chillies.
  10. Drop small dollops into hot oil and fry on medium flame till golden brown.
  11. Drain and set aside.
  12. Boil 2 cups water and add in 1/4 tsp hing and soak the vadas in it for about 30 minutes.
  13. Squeeze all the water and allow them to cool.
  14. Once the kanji has been fermenting for 2-3 days it will be slightly sour and tangy.
  15. To serve add in the vadas, boondi, handful of mint leaves and refrigerate for half hour.
  16. Serve chilled.