If you’re looking for a dish that perfectly blends spices, crunch, and a tangy twist, then Kanji Vada is the one you need to try! This classic North Indian dish is an excellent combination of crispy lentil vadas soaked in a spiced, fermented kanji that packs a flavorful punch. Traditionally made during festivals like Holi and Diwali, Kanji Vada is a true crowd-pleaser, offering a wonderful mix of tanginess, spiciness, and crunchiness in every bite.

This blog will walk you through the step-by-step recipe of Kanji Vada, the essential ingredients, and how to make it at home, along with a live tutorial link for an easy-to-follow visual guide.

Ingredients (सामग्री) for Kanji Vada:

Kanji & Spice Mix (कांजी और मसाला मिक्स):

• 1 Litre Water (1 लीटर पानी)
• 1 tbsp Mustard Seeds (1 बड़ा चम्मच राई/सरसों के दाने)
• 8-10 Black Peppercorns (8-10 काली मिर्च के दाने)
• 1 tsp Black Salt (1 छोटा चम्मच काला नमक)
• 1/8 tsp Hing (1/8 छोटा चम्मच हींग)
• 1 tsp Cumin Seeds (1 छोटा चम्मच जीरा)
• 1/2 tsp Red Chilli Powder (1/2 छोटा चम्मच लाल मिर्च पाउडर)
• 1/2 tsp Turmeric Powder (1/2 छोटा चम्मच हल्दी पाउडर)
• 1/2 tsp Salt (1/2 छोटा चम्मच नमक)
• 1.5 tbsp Curd (1.5 बड़ा चम्मच दही)

For Smoke (धुंआ देने के लिए):

• Dalchini or Charcoal (दालचीनी या लकड़ी का कोयला)
• Hing (हींग)
• Pure Ghee / Mustard Oil (शुद्ध घी /सरसों का तेल)

Vada Process (वड़ा बनाने के लिए):

• 1 Cup Yellow Moong Dal (1 कप पीली मूंग दाल)
• 1/4 Cup Urad Dal (1/4 कप उड़द दाल)
• 2-3 Green Chilies (2-3 हरी मिर्च)
• 1 inch Ginger (1 इंच अदरक)
• 1 tsp Cumin Seeds (1 छोटा चम्मच जीरा)
• 1 tbsp Whole Coriander Seeds (1 बड़ा चम्मच साबुत धनिया के दाने)
• 1/8 tsp Hing (1/8 छोटा चम्मच हींग)
• 1/2 tsp Saunf (1/2 छोटा चम्मच सौंफ)
• 2 tbsp Fresh Chopped Coriander (2 बड़े चम्मच हरा धनिया, कटा हुआ)
• Salt to Taste (स्वादानुसार नमक)

For Soaking Vada (वड़ा भिगोने के लिए):

• 1 Litre Water (1 लीटर पानी)
• Pinch Hing (चुटकी भर हींग)
• Salt to Taste (स्वादानुसार नमक)

For Serving (सर्व करने के लिए):

• Kanji (कांजी)
• Vada (वड़ा)
• Chopped Coriander / Mint / Bundi (कटा हुआ धनिया/पुदीना/बूंदी)

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Method (विधि) to Prepare Kanji Vada:

1 Step : Preparing the Kanji (कांजी बनाना):

1. Prepare the Spice Mix:
   In a large bowl, combine 1 litre of water with mustard seeds, black peppercorns, cumin seeds, turmeric powder, red chili powder, black salt, and hing.
2. Add Curd:
   Add 1.5 tbsp of curd (yogurt) to the water and spices to enhance the fermentation process. Mix everything well.
3. Let it Ferment:
   Allow the kanji to ferment for about 2-3 days in a warm place. The longer you let it ferment, the tangier it will get, which is key to achieving the authentic flavor of Kanji.

2 Step: Making the Vadas (वड़ा बनाना):

1. Soak the Lentils:
   Soak yellow moong dal and urad dal in water for 4-5 hours, then drain the water.
2. Grind the Dal:
   Grind the soaked dal along with green chilies, ginger, cumin seeds, coriander seeds, hing, and saunf into a thick, smooth batter. Add salt as per your taste and mix in the chopped coriander.
3. Fry the Vadas:
   Heat oil in a deep frying pan. Wet your hands and shape the batter into small balls or round fritters. Fry them in hot oil until they turn golden brown and crispy.
4. Soak the Vadas:
   After frying, soak the vadas in a bowl of water mixed with a pinch of hing and salt. Let them soak for about 10-15 minutes, so they become soft and spongy.

3 Step : Smoky Flavor (धुंआ देना):

1. Prepare the Smoke:
   Heat a piece of charcoal or dalchini (cinnamon stick) until it’s glowing red. Place it in a small bowl and pour ghee or mustard oil over it. Cover the bowl with the vadas and let the smoke infuse the vadas for a minute to give them a smoky flavor.

4 Step: Assembling the Kanji Vada:

1. Assemble:
   Once the vadas are soaked and smoky, place them in a serving dish. Pour the fermented kanji over the vadas, ensuring they are fully submerged in the tangy liquid.
2. Garnish and Serve:
   Garnish with chopped coriander, mint leaves, or a sprinkle of bundi for an extra crunch. Serve chilled for the best experience.

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Why Kanji Vada is the Perfect Dish for Festivals 🎉

• Tangy & Spicy: The fermented kanji brings a refreshing tang, while the spicy vadas provide a satisfying crunch. The combination of flavors is both refreshing and mouthwatering.
• Healthy & Nutritious: Moong dal and urad dal in the vadas are packed with protein, making this a wholesome dish.
• Cooling Effect: During the warm weather of Holi, the kanji provides a cooling effect, while the spicy vadas balance out the flavors.
• Festive & Fun: The process of making and serving Kanji Vada is fun and celebratory, making it a perfect dish for any festival or special occasion.

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Pro Tips for Making Perfect Kanji Vada:

1. Fermentation Time: Ensure you allow enough time for the kanji to ferment. The tangier the kanji, the better the dish.
2. Crispy Vadas: To get the perfect crispy texture, make sure the oil is hot before frying the vadas.
3. Smoky Flavor: The smoke adds a unique flavor, but be careful not to overdo it. A minute or two of smoking is sufficient to get the desired aroma.
4. Soaking Vadas: Do not skip the soaking step. It’s essential to make the vadas soft and absorb the kanji fully.

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Watch the Live Making Process:

Want to learn how to make Kanji Vada step-by-step? Check out this live tutorial for a visual guide on preparing this classic dish:

Watch the Live Tutorial on YouTube

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Conclusion:

Kanji Vada is not just a dish; it’s an experience that combines the rich flavors of spices, lentils, and fermented goodness. Whether it’s a Holi celebration or a special family gathering, this dish will bring joy and a burst of flavors to your table. So, try making this dish at home, and let the tangy, spicy, and smoky flavors elevate your festive experience!

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Keywords:

• Kanji Vada Recipe
• How to Make Kanji Vada
• Kanji Vada for Holi
• Tangy Kanji Vada
• Spicy Vada Recipe
• Traditional Indian Snacks
• Fermented Kanji Vada
• Festival Recipes
  

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