Kanji Vada
Fermented mustard water drink with soft lentil dumplings.
About this dish
Kanji Vada is a cooling, probiotic street food delicacy found in the old lanes of Delhi and Rajasthan. It consists of fermented mustard water (Kanji) that is salty, sour, and spicy, paired with soft moong dal dumplings. It is traditionally prepared for the festival of Holi to aid digestion after a day of heavy feasting.
Ingredients
For the Kanji (Mustard Water)
- 2 Liters Water, boiled and cooled
- 4 tbsp Yellow Mustard seeds, finely ground
- 1 tsp Black Salt (Kala Namak)
- 1 tsp Regular Salt
- 1/2 tsp Red chili powder
- 1/2 tsp Turmeric powder
- A pinch of Hing (Asafoetida)
For the Vada (Dumplings)
- 1 cup Yellow Moong Dal, soaked for 4 hours
- 1/4 cup Urad Dal, soaked for 4 hours
- 1 tsp Fennel seeds (Saunf), crushed
- Oil for deep frying
- 1/2 tsp Salt
Method
- 1
Start the fermentation
Mix all the Kanji ingredients into a large glass jar or ceramic crock (Martabaan). Stir well with a wooden spoon, cover the mouth with a thin muslin cloth, and secure with a string.
- 2
Sun-ripen the Kanji
Place the jar in direct sunlight for 2 to 3 days. Stir it once daily; the water will turn tangy and pungent as the mustard ferments.
- 3
Prepare the Vada batter
Drain the soaked lentils and grind them into a thick, slightly coarse paste using very little water. The batter must be thick enough to hold its shape.
- 4
Aerate the batter
Whisk the batter vigorously by hand for 5-7 minutes in one direction until it becomes light, airy, and changes to a paler shade of yellow.
- 5
Test the batter
Drop a tiny spoonful of batter into a bowl of water; if it floats, the vadas will be soft. Add the salt and crushed fennel seeds at this stage.
- 6
Fry the Vadas
Heat oil in a Kadai on medium heat. Wet your fingers, pick up small portions of batter, and drop them into the oil. Fry until light golden, not dark brown.
- 7
Soak in plain water
Immediately drop the fried vadas into a bowl of lukewarm water seasoned with a pinch of salt and hing. Let them soak for 20 minutes until they swell and soften.
- 8
Combine
Gently squeeze the water out of each vada between your palms. Add the softened vadas into the fermented Kanji water.
- 9
Final Chilling
Refrigerate the Kanji Vada for at least 4 hours before serving. This allows the dumplings to absorb the spicy, sour liquid completely.
Notes & variations
- The Kanji is ready when it tastes sharp and fermented; if it’s just salty, it needs another day in the sun.
- Do not use a plastic container for fermentation; glass or ceramic is essential for the chemical process.
- You can smoke the Kanji by placing a hot coal in a small bowl on top of the water, drizzling ghee and hing on it, and sealing the lid for 5 minutes.
- The vadas should be small, roughly the size of a cherry, as they expand significantly in water.
Serve with
Serve chilled in a glass or clay bowl with a sprinkle of roasted cumin powder.
Cook's note
Adding a bit of Urad Dal to the Moong Dal makes the vadas significantly fluffier and helps them absorb more Kanji.