How to Make Kanji Vada: As soon as the festival of Holi arrives, households begin preparing Gujiya, Dahi Bada, and Thandai. Along with this, there's another special dish that's especially popular in North India: Kanji Vada.

Sour, spicy, slightly spicy, and packed with probiotic properties, Kanji Vada makes a special addition to the Holi platter. The good thing is that it needs to be prepared two to three days in advance to bring out its full flavor.

If you want your guests to rave about your food this Holi, be sure to make Kanji Vada. Just remember to prepare it two to three days in advance. These snacks are perfect for serving something different to your guests this Holi, and they're also easy to make. Save the Kanji Vada recipe now.

What is Kanji Vada?
Kanji Vada is a traditional North Indian dish in which urad dal vadas are dipped in fermented water (kanji) with sour and spicy mustard seeds. Its flavor improves after being left in the sun for 2-3 days.

Benefits of Kanji Vada

Benefits for digestion

Natural probiotic

Light and healthy

Balancing the heavy festive meal

Why is Kanji Vada special on Holi?

Holi is a celebration of colors as well as flavor. Just as gujiyas and thandai are important on Holi, Kanji Vada is also a traditional symbol of many households. This dish offers a light, tangy, and refreshing alternative to the heavy and sweet dishes of the festival.

Ingredients for Kanji Vada

For the Kanji:

4-5 glasses of boiled and cooled water

2 tablespoons of black mustard seeds (coarsely ground)

1 teaspoon of red chili powder

1/2 teaspoon of turmeric

Salt to taste

A pinch of asafoetida

For the Vadas:

1 cup of washed urad dal

Salt to taste

Oil for frying

How to Make Kanji Vada

Step 1 - Prepare the Kanji two to three days in advance.
For this, pour water into a clean glass or ceramic container.
Add the ground mustard seeds, red chili powder, turmeric, salt, and asafoetida.
Mix well and cover.
Keep it in the sun for two to three days.
Stir once a day with a clean spoon.
Note: When the water becomes slightly sour, the Kanji is ready.

Step 2 - Prepare the Vadas
Soak the urad dal for 5-6 hours.

Drain the water and grind it finely.
Knead the mixture well for 5-7 minutes to make the vadas soft.
Fry small vadas in hot oil.
Soak the fried vadas in lukewarm water for 10 minutes, then squeeze them lightly.

Step 3 - Put the vadas in the kanji
Put the prepared vadas in the kanji.
Cover and refrigerate for a day.
Now your delicious kanji vada is ready to serve.

Tips for Making the Perfect Kanji Vada

Always use a clean and dry vessel.
If the weather is cold, it may take 3-4 days.

The taste is better with good sunlight.
If you like it more sour, let it ferment for another day.

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