Kanji Vada recipe, in which, Rai ka Pani is fermented along with lentil Vadas in it.  This sour and tangy drink is a delicacy on Holi and an excellent probiotic drink.  It’s surprising that plain water with some spices tastes so delicious.

It’s a specialty of North India especially Uttar Pradesh and Rajasthan. You can easily find vendors on the streets selling this in big earthen pots. 

How To Make Kanji Vada

What is Kanji?

Kanji is nothing but fermented water. It is not only tangy & delicious but is therapeutic too. In fact, Kanji is an Indian probiotic drink that is excellent for digestion too. 

The plain water is naturally fermented by adding mustard seeds powder. Except for salt, all other spices like chili powder asafoetida, cumin powder are optional and depend on individual preferences.

Anything can be added to this Kanji be it veggies or Vada made with lentils. Instead of Vada, at times we add carrots/ radish/ potatoes to it and even then it tastes yummy. However, adding Vadas make it exotic.


Kanji Vada for Holi

I really love our culture and the traditions associated with it. Each and every festival is associated with something specific having a significant relevance attached to it. Modak on Ganesh Chaturthi, Til Chikki on Sankranti,  Paag on  Janamashtmi,  Sweets on Diwali, and so on.

And Holi is incomplete without Thandai, Gunjia, Kanji Vada, and Dahi Vada!

  About 10 days prior to Holi, these preparations are in full swing. As I make Gunjias, my sons get an idea that Holi is about to come.

Must-Try for Holi:


How To Make 

 But the recipe for this simple drink varies from person to person, region to region and thus no fixed recipe for making it. Some make Vadas with Urad dal, others with Moong dal whereas some prefer mixing both the lentils. Similarly, some people like to add lots of spices o the Vadas whereas others prefer plain vada.

I am sharing here my way of making Kanji Vada, the way it is made in our families.

Kanji Vada recipe



As I said in the beginning that this kanji water is an excellent probiotic drink. It is only good in taste but is full of medicinal values too.


Step By Step Recipe

Preparing Vada batter

 Vadas for making Kanji

Tip: Make little extra Vadas and enjoy Ram Ladoo. Though the recipe is slightly different but you can very well use these vadas also.

getting rid of extra oil from Vadas


Vadas soaked in plain water
Kanji Vada set for fermentation


Stir it daily


Kanji Vada


Serving Suggestions



Q) When the fried Vadas are added to the water, doesn’t the oil float on the top?

The answer is NO. A good Kanji does not have even a single trace of oil despite the fried Vadas in it. At my place, no one relishes the kanji with oil floating atop.

Q) How to ensure that my Kanji remains oil-free?


Q) How do you know that Kanji is ready to drink?

You know it is ready when mustard seeds powder floats on the top and it tastes tangy.



Hope you liked this Kanji Vada recipe and will surely try it out for your loved ones. 

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!



Kanji Vada Recipe

Plain water fermented with mustard seeds is a delicious Indian probiotic drink.
Course Side Dish
Cuisine Indian


For Vadas

  • 3/4 Cup Yellow Moong Dal
  • 1/4 Cup White Urad Dal
  • A Pinch Asafoetida
  • Oil For Frying

For Kanji

  • 1 litre Water
  • 3/4 Tbsp Salt
  • 1 Tbsp Mustard Seeds Powder
  • 1/4 tsp Red Chilli Powder


  • First of all. soak the lentils for 3 to 4 hours. If the weather is cool, then soak it little longer, may be up to 6 hours. When the lentils are properly soaked, they will not only swell but will easily break into 2 when pressed between the fingers.
  • Now, drain off the excess water and grind these lentils into a fine paste. Add very little water, if required, while grinding.
  • Beat the batter for 3 to 4 minutes either with hands or an electric beater or whisk. The batter will become fluffy which in turn will lead to soft Vadas. Do not beat too much, if the Vadas are too soft then they dissolve/break in the water and hence are not good.
  • Heat oil in a pan. When the oil is very hot, lower the flame and fry Vadas in it.
  • Fry all the Vadas and keep them aside.
  • Take enough water in a wide pan and soak Vadas in it.
  • After about 15 minutes, remove the Vadas by squeezing with both the hands. You will be surprised to see the quantity of oil floating on the water.
  • Repeat the process.
  • Now, in a 2 litre jar, fill 1 litre water. Add spices and mix. Gently add the squeezed Vadas.
  • If possible, keep the jar in the sunlight otherwise at any other warm spot in your kitchen. Stir it daily with light hands taking care that vadas do not break.
  • After about 4 to 5 days, mustard seeds will swell and the water will taste tangy too.
  • To serve, put one or two Vadas in a glass/bowl and fill it with kanji (fermented water).


  1. You can add little green coriander chutney for making it spicy.
  2. Once ready, it remains good up to a week only thereafter the taste starts deteriorating.
  3. To increase its shelf life you can keep it in the refrigerator after it is ready.
  4. Kanji takes a minimum of 4 to 5 days to get properly tangy.
  5. In cold weather, it may take up to a week or a little more.
  6. Do soak the Vadas twice in plain water to get rid of all excess oil.
  7. Adjust salt as per your taste.
  8. Taste kanji after 3 to 4 days, if need be, add a little more salt.
  9. Be gentle while stirring kanji in the jar, taking care that the Vadas remain intact.
  10. I do not add spices or salt while making Vadas as they absorb it well while soaked in the kanji. However, you may add red chili powder, and other spices to it if you have a liking for it.
  11. Once the kanji gets ready and if the weather is hot then you can keep it in the refrigerator also. 
Keyword Holi Recipes, Kanji Recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98


17 Responses

    1. It’s very common here in North India. If you have a liking for tangy drinks, then I suggest you try out in little quantity. Skip Vadas, you can even add readymade boondi.

  1. I have heard about this kanji vada but just now reading in detail on how they are made. Sounds very interesting. I am all for such fermented beverages. Thanks for sharing.

  2. Use to be one of my favorites, not made since long. You are now tempting me to try this and specially when the summers are coming. They look droolicious.

  3. Wow, i have heard about kanji with carrots and beets, this is a bit different, would love to give it a try!!! Nice share!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating