Rajasthani Kanji Vada recipe | Kanji Wada

For recipe in Hindi click here – कांजी बड़ा

With Holi around the corner, this traditional Kanji Vada recipe becomes the most important thing to prepare for your Holi celebrations. It is tasty, improves appetite and aids digestion. Thus Kanji can be made at any time, especially on festivals.

Remember Kanji should be made 2 in advance so as to get all its flavors in the water. Also, the Vadas must be crisp, for which the dal paste should be not be whisked thoroughly and should be mixed gently.

Ingredients for Kanji

Kanji Vada
  • Water- 2 litres
  • Black mustard seeds (राई)- 3 tbsp (powdered)
  • Red Chilli Powder – 2 tbsp
  • Salt (to taste) – 1 tbsp

How to make Kanji

  • The Kanji has to be prepared 2 days prior to Vada. Its takes time for Kanji to become sour.
  • Take water in a vessel and boil it.
  • Now let it cool, then add all the ingredients and stir it to mix it properly.
  • Cover the kanji and keep it out in the sun for at least 2 days so that all the flavors come out and get mixed thoroughly. 
  • Make sure to stir it 3-4 times a day.

Ingredients for Vada

Kanji Vada
  • Moong dal (Mogar)- 250 gram
  • Salt (to taste)- 1 tbsp
  • Red Chilli Powder – 1 tbsp
  • Green Chilli – 1 tbsp (paste)
  • Fennel seeds (saunf) – 1 tbsp
  • Oil (for frying)
  • Ginger (paste) – 1 tsp
  • Besan

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How to make Vada

Kanji Vada
  • Take the moong dal in a vessel and wash it properly•
  • Add more water to it and keep the moong dal for 3-4 hours to soak it•
  • Now drain out the water and keep it in a sieve for some time so that no water is left.
  • Grind the dal into a coarse paste (Do not add water). Do not grind it finely otherwise you can’t make them flat.
  • Take the paste dal in a container and add all the ingredients (Salt, Red Chilli Powder, Green Chilli, Fennel seeds and Ginger).
  • Mix it gently don’t over do it.
  • Heat oil in a kadhai. Take a hanky damp it in water squeeze all the water.
  • Take a katori, keep that wet hanky on it and hold it tightly from the bottom.
  • Take a small ball of the paste put it on the hanky and softly press it to make the surface flat.
  • Drop it in the hot oil and keep the flame medium. Deep fry them till it becomes golden brown.
  • You can see my video to get better understanding of the procedure.
  • Add vada in the kanji. Again cover it and keep it in the sun for 1 day and stir it 4-5 times.
  • After getting sour and the rest of the flavors keep it in the fridge.
  • You can have it for 4-5 days easily.


  • If your paste has become loose you can add a little amount of besan in it.
  • Clean the cloth/ hanky from time to time.
Kanji Vada
Kanji Vada
Kanji Vada

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