Rajasthani Kanji Vada Recipe
Rajasthani Kanji Vada is a traditional and refreshing snack from the desert state of Rajasthan, where it is often enjoyed during the summer months. This unique dish combines spongy, deep-fried lentil vadas soaked in a tangy, spicy fermented mustard water called ‘kanji.’ It’s a perfect balance of flavors and textures, making it ideal as a tea-time snack or a delightful side dish for special occasions.
This recipe involves two main parts: the preparation of Kanji water and the Vadas. Kanji is a fermented mustard-spiced water that can be prepared in advance, while the vadas are crispy fritters made from soaked yellow moong dal (split yellow lentils) and green moong sprouts. The whole dish is served chilled for a refreshing bite.
Ingredients for Rajasthani Kanji Vada:
For the Kanji (Fermented Mustard Water):
| Ingredient | Quantity |
|---|---|
| Yellow Mustard Seeds (rai na kuria) | 1/4 cup |
| Black Salt (Kala Namak) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Salt (to taste) | As required |
| Water | 1.5 liters (6 cups) |
For the Vadas:
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup (soaked for 2 hours) |
| Green Moong Sprouts | 1/2 cup |
| Fresh Ginger (grated) | 1 inch piece |
| Green Chillies (chopped) | 2 |
| Curry Leaves | A few (optional) |
| Sunflower Oil | For cooking |
| Salt (to taste) | As required |
Preparation Method for Rajasthani Kanji Vada:
1. Making the Kanji (Fermented Mustard Water):
- Grind the Mustard Seeds: Begin by grinding the mustard seeds, fennel seeds, red chili powder, black salt, and asafoetida into a smooth powder using a small blender or spice grinder.
- Mix with Water: Transfer the ground spice mixture into a large bowl. Add 1.5 liters (6 cups) of water to the bowl and stir well to dissolve the spices. Adjust the salt and chili to suit your taste.
- Fermentation: Cover the bowl with a lid and place it in the refrigerator for at least 24 hours. The mixture should ferment during this time, developing the signature tangy flavor of Kanji.
2. Making the Vadas:
- Soak and Drain Dal: Soak the yellow moong dal in water for about 2 hours. After soaking, drain off the excess water from the dal.
- Grind the Batter: In a food processor, combine the soaked moong dal, green moong sprouts, grated ginger, and chopped green chillies. Grind the mixture into a smooth and thick batter without adding any water. The batter should be thick enough to hold its shape when fried.
3. Frying the Vadas:
- Prepare the Cooking Pan: Heat a Kuzhi Paniyaram Pan (or any similar shallow frying pan with small cavities) over medium heat. Add a few drops of sunflower oil into each cavity.
- Form the Vadas: Take small portions of the vada batter and spoon them into the oil-filled cavities. Flatten them slightly with the back of the spoon.
- Cook the Vadas: Cook the vadas evenly on both sides until they turn golden brown and crisp. Flip them carefully to ensure even cooking. You can cover the pan with a lid to help cook the vadas through if necessary.
- Soak the Vadas: Once the vadas are fried and crisp, place them in a large bowl of warm water. Let them soak for about 30 minutes. This will soften them and make them spongy, much like dahi vada.
4. Assembling the Rajasthani Kanji Vada:
- Drain the Vadas: After soaking, drain the excess water from the vadas gently and place them in a large serving bowl.
- Pour the Kanji Water: Pour the chilled, fermented Kanji water over the soaked vadas, ensuring they are completely immersed in the liquid.
- Refrigerate: Cover the bowl and refrigerate for another 2 hours. This allows the vadas to soak up the tangy Kanji water, absorbing all the spices and flavors.
5. Serving the Kanji Vada:
- Serve the Rajasthani Kanji Vada as a refreshing snack, perfect for warm afternoons or as a side dish for a party. Garnish with fresh curry leaves (optional) for an added touch of flavor and aroma.
Tips for Perfect Rajasthani Kanji Vada:
- Fermentation Time: The key to a delicious Kanji is proper fermentation. Make sure you allow the Kanji water to ferment for at least 24 hours to achieve the tangy, spicy flavor characteristic of this dish.
- Vada Texture: Ensure the vada batter is thick enough to hold its shape when frying. You may need to adjust the consistency by adding more dal or a little water, but keep it thick.
- Frying Vadas: If you don’t have a Kuzhi Paniyaram Pan, you can deep fry the vadas in a regular pan with enough oil to submerge them halfway. However, shallow frying gives them a lighter, crispier texture.
- Serving Tip: Serve the vadas soaked in Kanji water as soon as possible to maintain their texture. They are best enjoyed fresh and chilled.
Nutritional Information (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180-220 kcal |
| Protein | 10g |
| Carbohydrates | 30g |
| Fat | 5g |
| Fiber | 4g |
| Sodium | 350mg |
| Calcium | 20mg |
Why You’ll Love This Recipe:
Rajasthani Kanji Vada is not just a snack, but an experience. The vadas soak up the spicy, tangy Kanji water and become wonderfully soft and flavorful. This high-protein, vegetarian dish is perfect for those looking to enjoy a light yet filling treat with a burst of unique flavors. The fermented mustard water adds a tangy depth, while the crispy vadas bring a satisfying crunch, making it an irresistible combination.
Perfect for summer gatherings or tea-time parties, this dish is sure to impress with its delightful taste and cultural significance.
