Kanji Vada, Rajasthani Kanji Vada

Kanji Vada,  Rajasthani Kanji Vada

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This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down.

The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi.

Instead of moong dal vadas, large chunks of beetroot are marinated in 'rai ka pani' or 'rai ka achaar' to give it a rich red colour. Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off.

Also try other Rajasthani snacks like Pyaaz ki Kachori and Khamiri Green Peas Puris .

Kanji Vada, Rajasthani Kanji Vada recipe - How to make Kanji Vada, Rajasthani Kanji Vada

Soaking time:  1½ hours   Refrigeration time:  24 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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For The Kanji
1/4 cup split mustard seeds (rai na kuria)
1 tbsp black salt (sanchal)
1 1/2 tsp chilli powder
salt to taste

For The Vadas (makes 20 Vadas)
2 1/2 cups yellow moong dal (split yellow gram) , soaked for 1 1/2 hours and drained
1 tsp ginger-green chilli paste
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
salt to taste

Other Ingredients
oil for deep-frying

For the kanji

    For the kanji
  1. Combine all the ingredients and blend in a mixer to a smooth powder.
  2. Transfer the powder into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and refrigerate for 24 hours.

For the vadas

    For the vadas
  1. Blend the moong dal in a mixer to a coarse paste without using any water.
  2. Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.
  3. Wet your hands, take 1½ tbsp of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle. Drop it in hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides. 2 to 3 vadas can be deep-fried at a time in one batch.
  4. Drain on an absorbent paper and soak the deep-freid vadas immediately in a bowlful of water for at least 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.
  5. Repeat steps 3 and 4 to make more vadas. Keep aside.

How to proceed

    How to proceed
  1. Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour.
  2. Serve chilled.
Nutrient values (Abbrv) per vada
Energy155 cal
Protein7.8 g
Carbohydrates19 g
Fiber2.6 g
Fat5.4 g
Cholesterol0 mg
Sodium8.6 mg


Kanji Vada, Rajasthani Kanji Vada
 on 29 Mar 19 02:40 PM

Sometime vada do not become fully fluffy. Why does it happen?
Tarla Dalal
30 Mar 19 09:17 AM
   You can add ¼ tsp baking soda to make them fluffy.
कांजी वड़ा
 on 18 Jan 17 03:55 PM

Kanji Vada akksar holi ke tyohaar pe banaya jata hai thanks for good Rajasthani recipes provided by Tarla Dalal Madam
Kanji Vada
 on 29 Sep 16 03:42 PM

my mil''s favourite... she tried it n loved it.....
Kanji Vada
 on 28 Sep 16 05:23 PM

water should not b kept in the fridge until kanji is fermented with mustard seed.for kanji is is required to keep water mixed with mustard powder in sun for 4 or 5 days before putting it in fridge and soak vadas.
Tarla Dalal
29 Sep 16 09:18 AM
   Hi Priyanka, Thank you for your suggestion, we will look into it.
Kanji Vada
 on 01 Apr 15 01:45 PM

Vada made from yellow moong dal are soft from inside and when dipped in the kanji it gets softer and taste really good.
Kanji Vadas ( Rajasthani )
 on 29 Jul 14 05:29 PM

traditional rajasthani recipe. Vadas dipped in spicy liquid make for a perfect snack. something that one would like to have in evening. the liquid is chatpata.
Kanji Vadas
 on 28 Nov 12 10:45 AM

Moong dal vadas soaked in mustard based mixture and serve chilled.