Kanji Vada (Split Moong Beans Dumplings In Mustard flavored liquid) is a Rajasthani delicacy that is generally made during festivals. Holi celebration (festival of colours) is incomplete without Kanji Vada.
Kanji is a mustard flavoured liquid that is fermented to get a pungent tasting drink. This traditional fermented drink is healthy and aids digestion. I have fumed the container in which kanji is kept to give it a unique smoky flavor.
We have other appetisers like Aloo Bonda, Paneer Nuggets or Kachori chaat.
You can also view our Video on making of Kanji Vada.
Yield: 20 to 25 vadas
Prep time: 15 minutes + 12 to 24 hours for the kanji
Total time: 45 minutes
Ingredients for Kanji Vada
For fuming of the kanji container
2 to 3 charcoals
¼ teaspoon ghee
A small pinch of hing
A small pinch of red chilli powder
For the Kanji
2 tablespoon rai powder (mustard)
1 ½ teaspoon chilli powder
1 tablespoon salt or to taste
2 litres drinking water
For the vada
1 cup moong dal soaked (split moong beans)
2 green chillies chopped
1 tablespoon ginger chopped
1 tablespoon coriander chopped
½ teaspoon saunf (fennel seeds)
¼ teaspoon red chilli powder
A pinch of hing (asafoetida)
1 teaspoon salt or to taste
Directions for Kanji Vada
Kanji
- Take a large container, approximately 4 to 5 litres capacity. Wash and dry it, set aside.
- Heat the charcoal on the flame till it becomes red. Now place a steel bowl in the container, keep the hot charcoal in it, drizzle the ghee, sprinkle hing and chilli powder on the charcoal and close the lid for fuming the container. Set aside for ½ an hour.
- Open the lid of the container and take out the bowl with charcoal.
- Pour 2 litres of drinking water in this container.
- Add the rai powder, chilli powder and salt and give a good stir.
- Close the lid and set aside to fermentate for 12 to 24 hours.
Vada
- Wash and soak the dal for 3 to 4 hours
- Drain the water completely from the dal.
- Grind to a paste along with ginger and green chilli, without adding water.
- Transfer this in a bowl, add sauf, chilli powder, hing, salt, coriander and 1 tablespoon of atta and mix well. Stir for 5 minutes for the dal to become light and fluffy.
- Take a square piece about 3 to 4 inches of butter paper/ parchment paper.
- Apply water on it, place a teaspoon of dal mixture and flatten to a round with slightly wet fingers.
- Now by lifting the paper transfer the flatten dal vada on your fingers and gently drop it in hot oil. You can add 1 teaspoon more of atta to the dal paste to make it firm if you are not able to shape the vada.
- Fry on medium heat on both the sides till golden brown. The vada will fluff up if you gently press with the back of the slotted spoon. Fry all the vadas similarly.
- Drain and soak in salted water for 10 minutes. This is done to remove the oil.
- Squeeze out the water from the vadas by gently pressing between your palms.
- Add to the prepared kanji and gently give a stir.
- Cover with a muslin cloth and place the lid on top, taking care not to close it completely.
- Set aside for 12 hours for the flavours to infuse. Give a gentle stir once or twice.
- Serve with a sprinkle of chat masala or a dash of lemon juice.
Note: Fuming gives the kanji a smoky flavor but you can avoid it if you can’t find charcoal. Atta is added to the dal paste to make it thick. The vada should be thin and flat, not like balls. Once the kanji is khatta keep it in fridge.
