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

Rajasthani Kanji Vada

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

Ingredients

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