Kanji Vada | How to make Rajasthani Kanji Wada

Kanji Vada

Kanji Vada is one of those typical Rajasthani traditional dishes made seasonally during winter and is a delicious snack to enjoy.

Kanji Wada is made during Holi and Diwali and mostly during winters as the mustard in it heats up body and helps during those severe cold season.

However, having always lived in a place that doesn’t have more than one season, it was quite strange for me to think of food cooked according to seasons. The only one thing we think about is making pakodas during rainy season, otherwise there is nothing that’s prepared specially as there is only heat all through the year.

Anyway, I actually paid attention to this dish during our Delhi BM Meet and I saw this in one of the shops. Small Moong dal Vadas soaked in spicy mustard water topped with some boondis. I actually wanted to recreate the same, though couldn’t lay my hands on boondi.

I referred Vaishali’s recipe and some videos as well where they talk about having a wet cloth tied to a bowl to ease the transfer of the batter into the hot oil. Guess when one makes Medu Vada frequently, this is not a difficult task.

I didn’t have yellow mustard and for 1 tsp I wasn’t very keen on buying it. I messaged Vaishali to ask if I can use black mustard, she hastily asked why I need mustard for kalmi vada! I knew she was thinking about our mandatory week where kalmi vada is on the list. After clarifying she confirmed I could go ahead!

The whole process is interesting as you deep fry the vadas, and then soak to remove excess oil, to be finally soaked in the spicy mustard water. Some call for the pani to be fermented a day ahead and some along with the vadas. Since it was easy for me to make the pani, fry the vadas and soak, I followed the second process.

This delightful winter special Kanji Vada is for Day 6 and last of the series from Rajasthan in the BM#104 Sweets & Snacks, while I have another rice based deep fried snacks from Andhra in Spice your Life!

Kanji Vada
Week 1 – Sweets (Indian Halwas)

Day 1 is Carrot Coconut Milk Halwa
Day 2 is Singhara Ka Atta Halwa
Day 3 is Kuttu Ka Halwa
Day 4 is Rajgira Halwa
Day 5 is Sweet Potato Halwa
Day 6 is Akhrot Ka Halwa

Week 2 – Snack from the same State (Rajasthan)

Day 1 is Rajasthani Mirchi Vada
Day 2 is Pudina Tikoni Paratdar Mathri
Day 3 is Matar Kachori
Day 4 is Rajasthani Methi Mathri
Day 5 is Pyaz ki Kachori

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How to make Kanji Vada

Rajasthani Kanji Vada

Step By Step Pictures to make Kanji Vada

How to make Kanji Vada 1 How to make Kanji Vada 2 How to make Kanji Vada 3    Kanji Wada

Kanji Vada | How to make Rajasthani Kanji Wada

Ingredients Needed:

For the Kaanji

1 tbsp Mustard / recipe calls for yellow mustard, I used black though
1 tsp Red Chilli Powder
Salt to taste
1/2 tsp Black Salt

For the Moong Dal Vadas

1 cup Split Yellow Moong Dal
2 Green Chillies
1 inch Ginger
Salt to taste
Cooking Oil for deep frying

For the Kaanji

Take the 2 to 3 glasses of water in a bowl.
Add mustard, red chili powders along with salt, adjust the spice and keep it aside.
Some make this water a day ahead and let it ferment.

For the Moong Dal Vadas

Wash and soak the moong dal for at least 4 to 5 hours.
Drain over a colander and grind toa smooth paste along with green chilies and ginger.
Add salt and adjust spice if required.
When the oil is hot, take small portion of batter, maybe around 2 tsp, flatten it and gently slide it into hot oil
If you are not used to making vadas, this step is quite tricky, so you can use either use your palm or a flat steel bowl inverted.
Wet the surface, pat down the ball and quickly transfer to the oil.
Cook on medium flame to ensure the vada is cooked on both sides.
Drain and soak in water to remove excess water. Let it stand for a while, then squeeze to remove excess water and soak in the Kanji.
Let this ferment at room temperature overnight and then store it in the fridge.
This stays good in the fridge for 2 to 3 days.

Kaanji Vada

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Kanji Vada | How to make Rajasthani Kanji Wada
Kanji Vada is one of those typical Rajasthani traditional dishes made seasonally during winter and is a delicious snack to enjoy.
Kanji Vada
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Rating: 0
You:
Rate this recipe!
Course Snacks
Cuisine Rajasthan
By Cook Method Deep Fried
Keyword Kanji Vada
Servings
Ingredients
For the Kaanji
For the Moong Dal Vadas
Course Snacks
Cuisine Rajasthan
By Cook Method Deep Fried
Keyword Kanji Vada
Servings
Ingredients
For the Kaanji
For the Moong Dal Vadas
Kanji Vada
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Kaanji
  1. Take the 2 to 3 glasses of water in a bowl.
  2. Add mustard, red chili powders along with salt, adjust the spice and keep it aside.
  3. Some make this water a day ahead and let it ferment.
For the Moong Dal Vadas
  1. Wash and soak the moong dal for at least 4 to 5 hours.
  2. Drain over a colander and grind toa smooth paste along with green chilies and ginger.
  3. Add salt and adjust spice if required.
  4. When the oil is hot, take small portion of batter, maybe around 2 tsp, flatten it and gently slide it into hot oil
  5. If you are not used to making vadas, this step is quite tricky, so you can use either use your palm or a flat steel bowl inverted.
  6. Wet the surface, pat down the ball and quickly transfer to the oil.
  7. Cook on medium flame to ensure the vada is cooked on both sides.
  8. Drain and soak in water to remove excess water. Let it stand for a while, then squeeze to remove excess water and soak in the Kanji.
  9. Let this ferment at room temperature overnight and then store it in the fridge.
  10. This stays good in the fridge for 2 to 3 days.

 

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6 comments

  1. I am drooling over the kaanji vadas ! Kaanji wada is a acquired taste and many don’t like the sour fermented water , but I am a great fan of these and have nostalgic memories of this snack . Very well made Kaanji wadas !

  2. Glad that you could try the recipe. You know what I got confused and thought kanji vada was the mandatory one instead of kalmi vada and I even explored the recipe. 🙂 As Vaishali mentioned, the sour fermented mustard water base must be an acquired taste.

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