Healthy Kanji Vada Recipe To Prepare At Home: Make Delicious Kanji Vada Drink For Good Stomach

Welcome to our easy Kanji Vada recipe! Originating from North India, this dish combines tangy fermented rice drink with savory lentil fritters. Bursting with flavors from purple carrots and aromatic spices, it’s perfect for gatherings or a refreshing treat. Follow our simple steps for a delightful culinary adventure in your own kitchen!

Ingredients for Kanji Vada Recipe:

For Kanji:

2 liters of water
1 cup of purple carrots (cut into long strips)
2 tablespoons of black mustard seeds
1 tablespoon of red chili powder
2 tablespoons of black salt
1 tablespoon of powdered mustard seeds
Salt to taste

For Vada:

1 cup of urad dal (black gram)
1 tablespoon of finely chopped ginger
2-3 green chilies (finely chopped)
1 teaspoon of cumin seeds
Salt to taste
Oil for frying

Instructions for Kanji Vada Recipe:

For Kanji:

Take a large glass jar and fill it with 2 liters of water.
Add black mustard seeds, red chili powder, black salt, powdered mustard seeds, and regular salt to the water. Mix well.
Add the purple carrot strips to the water mixture.
Cover the jar with a muslin cloth or a lid with a few holes to allow air circulation.
Keep the jar in a warm place for fermentation. It usually takes about 3-4 days for the Kanji to ferment properly. You’ll notice bubbles forming on the surface, which indicates fermentation.

For Vada:

Wash and soak the urad dal in water for about 4-6 hours.
After soaking, drain the water and grind the dal into a smooth paste using very little water. The consistency should be thick.
Add finely chopped ginger, green chilies, cumin seeds, and salt to the dal paste. Mix well.
Heat oil in a deep frying pan.
Wet your hands, take a small portion of the dal mixture, and shape it into a small round or oval vada. You can make a hole in the center of each vada to ensure even frying.
Gently slide the shaped vadas into the hot oil and fry until they turn golden brown and crispy.
Once done, remove the vadas from the oil and place them on paper towels to drain excess oil.

Serving:

Once the Kanji is fermented, it’s ready to serve.
To serve, pour the fermented Kanji into glasses.
Add a few vadas to each glass of Kanji.
Kanji Vada is traditionally served chilled.

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Tips for Kanji Vada Recipe:

Use fresh ingredients: Fresh ingredients will enhance the flavor of your Kanji Vada. Make sure your lentils, carrots, and spices are fresh for the best taste.

Fermentation time: Fermentation time may vary depending on factors like temperature and humidity. Check the Kanji daily after the first two days to see if it’s fermenting properly. The bubbles forming on the surface are a good sign of fermentation.

Consistency of the dal batter: When grinding the urad dal for the vadas, ensure that you don’t add too much water. The batter should be thick and smooth to get the right texture for the vadas.

Oil temperature: Maintain the oil temperature while frying the vadas. If the oil is too hot, the vadas may brown too quickly on the outside while remaining uncooked inside. If the oil is not hot enough, the vadas will absorb excess oil. The ideal temperature is around 350°F (175°C).

Shape the vadas evenly: Try to shape the vadas evenly to ensure they cook uniformly. Wetting your hands before shaping the vadas will prevent the batter from sticking to your hands.

Adjust seasoning: Taste the Kanji before serving and adjust the seasoning if needed. You can add more salt or spices according to your preference.

Serve chilled: Kanji Vada tastes best when served chilled. You can refrigerate the Kanji for a few hours before serving to enhance its refreshing taste.

FAQs for Kanji Vada Recipe:

How long does it take for the Kanji to ferment?
- Kanji typically takes about 3-4 days to ferment properly. However, fermentation time may vary depending on factors like temperature and humidity. Keep the jar in a warm place and check for bubbles forming on the surface, which indicates fermentation.
Can I use regular carrots instead of purple carrots?
- While purple carrots are traditionally used in Kanji Vada for their vibrant color and unique flavor, you can substitute them with regular orange carrots if purple carrots are not available.
Can I use pre-ground mustard powder instead of grinding mustard seeds?
- Yes, you can use pre-ground mustard powder instead of grinding mustard seeds. However, freshly ground mustard seeds will provide a stronger flavor to the Kanji.
How can I speed up the fermentation process?
- You can speed up the fermentation process by keeping the jar in a warmer environment. Placing the jar near a warm area like the kitchen counter or near a window receiving sunlight can help accelerate fermentation.
Can I make the vadas ahead of time?
- Yes, you can make the vadas ahead of time and store them in an airtight container once they have cooled down. When ready to serve, reheat the vadas in an oven or toaster oven to restore their crispiness.
How do I store leftover Kanji Vada?
- Store leftover Kanji Vada in the refrigerator in an airtight container. The Kanji will keep well for 3-4 days, while the vadas should be consumed within 1-2 days for the best taste and texture.
Can I make Kanji Vada without frying the vadas?
- While traditionally, vadas are deep-fried for Kanji Vada, you can try baking or air frying the vadas for a healthier alternative. Keep in mind that the texture and taste may vary slightly.
Can I adjust the spice level of Kanji Vada?
- Yes, you can adjust the spice level of Kanji Vada according to your preference. Increase or decrease the amount of red chili powder and green chilies in the recipe to suit your taste buds.