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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