Introduction – Hello friends, this beverage is very beneficial for the stomach. The Kanji Vada Recipe is very easy to make. For this, you do not need to do a lot of cooking. This beverage is very easy to make at home. Kanji Vada is a famous street food dish of Rajasthan. It is a traditional dish made especially in Rajasthan and Western Uttar Pradesh on the occasion of Holi, the special festival of colors. On the occasion of Holi, when children and elders apply colors to everyone and go to the houses to congratulate them, then often their stomach gets very upset after eating something, in such a situation, Kanji Vada is such a substance that digests what you eat very quickly. And benefits your stomach. On the festival of Holi, people are very happy by preparing this beverage and serving it to the special guests who have come to their houses. People drink it with great fondness.
In the markets, Kanji Vadas are made and sold in big clay pots on small carts. People can often be seen eating Kanji Vadas with coriander and mint green chutney with great interest in the markets. By mixing coriander mint green chutney in Kanji water, its taste becomes even more spicy and delicious which people like very much. To make Kanji Vada, boil water in a big vessel and add some aromatic spices like black mustard, red chili powder, turmeric powder, mustard oil, asafoetida, black salt, etc. Mix all these in water, cover, and keep in sunlight for 3 to 4 days. It is prepared and after soaking the moong dal and grinding it finely, small pagodas are made by frying them and eating them after soaking them in kanji water. To make Kanji water spicy and tasty, chutney of green coriander and mint is mixed in it and also drunk. So let’s make this delicious beverage that can be prepared quickly.
Prepration Time – 15 – 20 Minutes
Soaking time for pulses – 3 to 4 Hours
Vada Cook Time – 30 – 35 Minutes
Total Time – 45 Minutes
Servings – 6 to 8 Servs
Kanji water is ready – 3 to 4 days
Cuisine – Rajasthani Indian
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 Kanji Vada Recipe Ingredients:Â
For Kanji
- 2 Liters of Boiled Water
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (as per taste)
- 2 pinches Asafoetida
- 1 tablespoon Yellow Mustard Seeds (finely ground)
- 1 tablespoon Black Mustard Seeds (finely ground)
- 1 teaspoon Salt (as per taste)
- 1 teaspoon Black Salt
- 2 tablespoon Mustard Oil
For Vada
- 250 gm Yellow Moong Dal
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon Salt (as per taste)
- 2 pinches Asafoetida
- 750 gm Cookin Oil
Kanji Vada Recipe Instructions:
Step 1
First, we will take a glass bowl and add all our spices like finely ground black mustard, finely ground yellow mustard, turmeric powder, red chili powder, salt, black salt, and mustard oil, and mix well with a spoon.
Step 2
After mixing all the spices well, wash and dry a large 2-liter glass container or a large 2-liter food-grade plastic container and add all the mixed spices inside it and 2 liters of boiled cooled water. Or add mineral water or water from a water purifier and mix everything well with a spoon.
Step 3
Now after closing this container with a lid, keep it in a dry warm place, stir the water thoroughly with a dry and clean spoon once a day every day, and cover it again. Let us mix the water once a day continuously for three days. Stir with a spoon and keep the container in strong sunlight for 1-2 hours. By doing this, this water will be ready quickly and will also be tasty. It takes 3 to 4 days for this kanji water to become tasty. Now on the third day, we will prepare moong dal vada to put in our kanji water.
Step 4
Wash the yellow moong dal thoroughly two to three times with clean water and soak it in clean water for two to three hours. After soaking the moong dal in water for 3 hours, drain out all the water and wash it again with clean water two to three times. After draining out all the water, put the dal in a mixer grinder jar and grind it coarsely. While grinding moong dal, do not add too much water to it, otherwise, our dal batter becomes too thin and the vada does not turn out well.
Step 5
When the moong dal is coarsely ground, take it out on a big plate and beat it well in a clockwise direction with the help of fingers. By doing this, it will become puffy and ready in large quantities. And its vada will also be puffed and soft. When the dal is ready, add light salt as per taste, cumin, and asafoetida, and mix well.
Step 6
Place a non-stick deep pan over the flame and pour cooking oil inside it. When the cooking oil becomes medium hot, take small balls of the swollen dal with the help of your fingers and drop them inside the oil with your thumb. Make the flame very high. No, keep it medium, we will double-fry all the vada.
Step 7
We will put each vada very carefully in the cooking oil, turn it upside down, fry it lightly, and then take it out on a plate. We do not have to fry the vada too much because after putting them in the oil again, they have to be double-fried, hence lightly fry them. After frying all the vada were taken out in the plate. After lightly frying all the vadas in the same manner, now we will increase the flame and put as many vadas as we can in the pan at one time and deep fry them till they turn golden brown.
Step 8
When all the vadas are properly golden fried, turn off the flame take out the vadas on a big plate, and keep them aside. Now after three to four days, we will open our Kanji water and test it a little. Kanji after three days There is a good sourness in the water and on the fourth day it becomes even better. So, our Kanji Vada Recipe is ready to eat.
Whenever you want to serve Kanji Vada, soak the vadas in lukewarm water for 5 minutes, press them well, take out the water, put them in the Kanji water, and serve.
To make Kanji Vada spicy and tasty, add green coriander mint chutney to it eat it, and serve. To make green coriander mint chutney, see our Hara Bhara Kebab recipe. In it, we have told how to make green coriander mint chutney, the link of which we are giving below.
Hara Bhara Kabab Recipe https://khanakhilanarecipe.in/2024/01/Hara-Bhara-Kabab-Recipe.html
Tips And Notes
1 – Before eating or serving, soak the Kanji Vadas in hot water for 5 minutes squeeze them well with your hands, and then put them in the Kanji Vadas and serve. By doing this, the extra oil gets removed from inside them and the Vadas become soft. Become soft.
2 – We have to keep Kanji Vada in a warm place for 3 to 4 days till it is ready to eat and only after that do we keep it in the refrigerator. By keeping it in the refrigerator, you can use Kanji Vada for 3 to 4 days.
3 – You can also eat Kanji Vada by adding thick gram flour boondi to it. This boondi also tastes delicious when eaten with Kanji Vada. To make it spicy and better in taste, try adding green coriander and mint chutney to it. Green chutney is also very good for the stomach and it improves our digestion.
Faq
Q: What is the benefit of Kanji?
Ans: According to Ayurveda, Kanji water is very beneficial for our stomach and intestines. It has a cooling effect. It keeps our stomachs healthy during summer. Drinking it keeps our digestive system healthy. Kanji water is prepared with moong dal vada as well as other vegetables like radish, beetroot cauliflower, red carrot, black carrot, etc.
Q: Is kanji water good for the liver?
Ans: Black mustard and yellow mustard are used to make Kanji water. By consuming it, it becomes easier for us to pass stool. Kanji water is better for the liver, but if you have any liver problems then do not drink it. Be sure to consult your doctor first.
Q: When is the best time to drink Kanji water?
Ana: You can drink Kanji water at any time of the day. It is better for your health. Drinking Kanji water before eating increases your appetite. Drinking Kanji water after eating helps in digesting your food. You can drink it at any time of the day. You can drink it as per your choice.
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In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today we have told you about Kanji Vada Recipe. In this recipe, We told you that after cooling 2 liters of boiled water, add red chili powder, turmeric powder, salt, black salt, asafoetida, ground black mustard, ground yellow mustard, and mustard oil, mix it well and put it in a glass jar. The jar is covered well and kept in a warm place for three to four days so that it is ready to drink within three or four days. After that, the yellow moong dal is soaked for three to four hours. It is ground coarsely and deep fried in cooking oil and served by making small pagodas. To make the Kanji water tasty, green coriander and mint chutney are added to make it tastier. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.
Kanji Vada Recipe / Nutrition Facts
Fat        9.34 g
Carbs      14.75 g
Protein     4.41 g
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
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