Kanji Vada

Kanji Vada: A Traditional Tangy Drink

Kanji Vada…A Tangy Drink

Kanji Vada
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Kanji Vada

Kanji Vada…the name itself fills your mouth with lots of tanginess.

Its surprising that plain water with some spices tastes so delicious. Though we add Vada to this water but it is not necessary. Instead of Vada, at times we add carrots/ radish/ potatoes to it and even then it tastes yummy. However, adding Vadas make it exotic.

For those who are hearing this word for the first time let me tell a little about it.

Kanji is nothing but fermented water. The plain water is naturally fermented by adding mustard seeds powder. Except for salt, all other spices like chilli powder asafoetida, cumin powder are optional and depends on individual preferences.

I had been thinking to post this recipe since long but somehow couldnt. Probably, I saved it for the Blogging Marathon only as this is my third day entry in it under the Festival theme.

This Kanji is not only good in taste but is full of medicinal values too. It detoxifies liver and is thus excellent for digestion. As I said earlier, anything can be added to this kanji be it veggies or Vada made with lentils.

For Kanji Vada, we first prepare Vadas. These vadas are made with either split black gram (Urad Dal) or with Split Green Gram (Yellow Moong Dal). We make vadas using both these lentils, though more of Split Green Gram and very less of Split Black Gram. The two lentils are soaked for a few hours, then ground into a paste. Thereafter, vadas are fried with this batter. And lastly, these vadas are added to water along with spices. Then these are left for about a week during which the water gets tangy as it ferments and this sourness is equally transferred to the vadas in it. Thus the plain Vadas now taste flavoured.

But when the fried vadas are added to the water, doesn’t the oil floats on the top? The answer is NO. A good Kanji does not have even a single trace of oil despite the fried Vadas in it. To ensure this, the fried vadas are first soaked in plain water. All the oil gets into this water. Then the vadas are squeezed, removing the excess water. And then these Vadas are put in the Kanji water. I repeat the process twice to ensure that my Kanji remains oil free. Also, the second important point is that vadas should be soft. Only soft vadas will absorb the tanginess of water.

Kanji Vada

Now, lets see the recipe of making Kanji Vada…

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Related Recipes which you may like to try:

No-Cook Dahi Vada

Ram Laddoo

Papdi Pizza

Detailed Recipe Of Kanji Vada With Step By Step Pics

  • First of all. soak the lentils for 3 to 4 hours. If the weather is cool, then soak it little longer, may be up to 6 hours. When the lentils are properly soaked, they will not only swell but will easily break into 2 when pressed between the fingers.
  • Now, drain off the excess water and grind these lentils into a fine paste. Add very little water, if required, while grinding.

  • Beat the batter for 3 to 4 minutes either with hands or an electric beater or whisk. The batter will become fluffy which in turn will lead to soft Vadas. Do not beat too much, if the vadas are too soft then they dissolve/break in the water and hence are not good.
  • Heat oil in a pan. When the oil is very hot, lower the flame and fry vadas in it.
  • Fry all the Vadas and keep them aside.
Kanji Vada
  • Take enough water in a wide pan and soak vadas in it.
  • After about 15 minutes, remove the Vadas by squeezing with both the hands.
  • You will be surprised to see the quantity of oil floating on the water.
  • Repeat the process. See the oil after the second soak. If not done this oil would have got in the kanji.
  • Now, in a 2 litre jar, fill 1 litre water. This is because we will be adding Vadas too. Add spices and mix. Gently add the squeezed Vadas.
  • Cover the lid. If possible, keep this jar in sunlight or at a warm place in your kitchen.
  • Stir it daily but very carefully taking care that the vadas are not broken. It is better if you use a wooden ladle. Just insert it inside the jar and stir lightly.
Kanji Vada
  • It gets ready in 3 to 4 days depending on the weather. In winters, it takes upto a week also. You know it is ready when mustard seeds powder float on the top and it tastes tangy.
  • At the time of serving, stir it, put one or two vadas and lots of kanji.
Kanji Vada

Tips

  • For making it spicier, add little green chutney at the time of serving.
  • at the time of serving, add little boondi along with vadas.
  • Make little extra vadas and enjoy Ram Laddoo. For the recipe of Ram laddoo click here. Though the recipe is slightly different but you can very well use these vadas also.

Kanji Vada

Kanji Vada adds a zing to the festival of Holi. Step by step pics with tips to make Kanji Vada which is not only tangy and delicious but is therapeutic too.

Course Side Dish
Cuisine Indian
Keyword Holi Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 6 hours
Total Time 30 minutes
Servings 6
Author Samira

Ingredients

For Vadas

  • 3/4 Cup Yellow Moong Dal
  • 1/4 Cup White Urad Dal
  • A Pinch Asafoetida
  • Oil For Frying

For Kanji

  • 1 litre Water
  • 3/4 Tbsp Salt
  • 1 Tbsp Mustard Seeds Powder
  • 1/4 tsp Red Chilli Powder

Instructions

  1. First of all. soak the lentils for 3 to 4 hours. If the weather is cool, then soak it little longer, may be up to 6 hours. When the lentils are properly soaked, they will not only swell but will easily break into 2 when pressed between the fingers.
  2. Now, drain off the excess water and grind these lentils into a fine paste. Add very little water, if required, while grinding.
  3. Beat the batter for 3 to 4 minutes either with hands or an electric beater or whisk. The batter will become fluffy which in turn will lead to soft Vadas. Do not beat too much, if the vadas are too soft then they dissolve/break in the water and hence are not good.
  4. Heat oil in a pan. When the oil is very hot, lower the flame and fry vadas in it.
  5. Fry all the Vadas and keep them aside.
  6. Take enough water in a wide pan and soak vadas in it.
  7. After about 15 minutes, remove the vads by squeezing with both the hands. You will be surprised to see the quantity of oil floating on the water.

  8. Repeat the process.
  9. Now, in a 2 litre jar, fill 1 litre water. Add spices and mix. Gently add the squeezed Vadas.
  10. If possible, keep the jar in the sunlight otherwise at any other warm spot in your kitchen. Stir it daily with light hands taking care that vadas do not break.

  11. After about 4 to 5 days, mustard seeds will swell and the water will taste tangy too. 

  12. To serve, put one or two Vadas in a glass/bowl and fill it with kanji (fermented water). 

  13. You can add little green coriander chutney for making it spicy.

  14. Once ready, it remains good up to a week only thereafter the taste starts deteriorating. To increase its shelf life you can keep it in the refrigerator After it is ready.

Recipe Notes

  1. Kanji takes a minimum of 4 to 5 days to get properly tangy. In cold weather, it may take up to a week or a little more.
  2. Do soak the vadas twice in plain water to get rid of all excess oil.
  3. Adjust salt as per your taste. Taste kanji after 3 to 4 days, if need be, add little more salt.
  4. Be gentle while stirring kanji in the jar, taking care that the vadas remain intact.
  5. No spices or salt is added while making Vadas as they absorb it well while soaked in the kanji.
  6. Once the kanji gets ready and if the weather is hot then you can keep it in the refrigerator also.
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11 Comments

  1. Sushma
  2. Renu Agrawal Dongre

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