New Delhi: Kanji Vada is a traditional beverage enjoyed during Holi festivities. Known for its tangy, spicy, and refreshing flavours, this probiotic-rich drink is particularly popular in North India. It consists of light yet crispy moong dal vadas soaked in kanji—a fermented mustard-flavoured water that aids digestion and enhances gut health.
Kanji Vada is especially favoured during Holi as it provides a cooling effect after indulging in the festival’s rich and sweet treats, such as gujiya and malpua.
What makes Kanji Vada stand out is its fermented mustard water, which develops a sharp, pungent, and mildly sour taste over 2–3 days. The vadas, made from soaked moong dal, cumin, and green chillies, are deep-fried until golden brown. They are then softened in warm water before being immersed in the tangy kanji. Once the vadas absorb the flavours, the dish transforms into a refreshing and gut-friendly delicacy.
Kanji Vada Recipe
Kanji Vada is a festive delicacy enjoyed particularly during Holi. This savoury drink features crispy yet soft moong dal vadas infused with a spicy, fermented mustard-flavoured kanji. Follow this simple recipe to prepare a refreshing probiotic drink, perfect for aiding digestion and cooling the body after festive indulgences.
Ingredients
For Kanji (Fermented Mustard Water):
- 5 cups water
- 1½ tbsp mustard seeds (rai), coarsely ground
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1½ tsp black salt (kala namak)
- Salt to taste
- 1 tbsp roasted cumin powder
- 1 tbsp lemon juice (optional, for extra tanginess)
For Vadas:
- 1 cup moong dal (yellow split lentils), soaked for 4–5 hours
- ½ inch ginger, finely grated
- 1 green chilli, finely chopped
- ½ tsp cumin seeds
- Salt to taste
- Oil for deep frying
Method
Preparing the Kanji
- In a large jug, combine water, coarsely ground mustard seeds, chilli powder, turmeric, black salt, regular salt, cumin powder, and lemon juice.
- Stir well, cover with a lid, and allow it to ferment for 2–3 days in a warm place, stirring once daily.
- Once fermented, refrigerate the kanji to allow the flavours to further infuse.
Preparing the Vadas
- Drain the soaked moong dal and blend it into a smooth batter, adjusting the water consistency as needed. The batter should not be too runny.
- Mix in the ginger, green chilli, cumin seeds, and salt.
- Whisk the batter well to incorporate air, ensuring light and fluffy vadas.
- Heat oil in a pan and deep-fry small portions of the batter until golden brown and crispy.
- Drain excess oil and allow the vadas to cool slightly.
Soaking and Serving
- Once cooled, soak the fried vadas in warm water for at least 15 minutes. Gently squeeze out excess water.
- Immerse the vadas in the fermented kanji and let them soak for at least 2 hours, allowing them to absorb the tangy flavours.
- Serve chilled or at room temperature.
Health Benefits of Kanji Vada
Kanji Vada is more than just a festive delicacy—it is a natural detox drink. Its probiotic properties aid digestion, while its bold, spicy flavours and refreshing tang make it a must-have during Holi. This unique blend of taste and health adds an exciting twist to the celebrations, making Kanji Vada a staple of the festival’s culinary traditions.
Kanji Vada is a tangy, probiotic-rich drink enjoyed during Holi. Infused with fermented mustard water and crispy moong dal vadas, it aids digestion and refreshes the body after festive feasting. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
