Kanji vada, How to make Kanji ke wade

Kanji vada is a tasty and appetizing traditional North Indian drink. It is generally made around the festival of Holi. I usually make kanji vada during ‘Shitala Ashtami’; in which we eat food made on previous day. It is celebrated in the month of March/April on 8^th day after Holi. This is the time when the winters are receding and the sun is getting hot. This drink really aids digestion and improves appetite.

Kanji vada is tangy and it really helps when you had eaten too many sweets during festivals and don’t feel like eating anything else.

Though an unusual drink, it is delicious and refreshing and is good for everyone especially in hot afternoon. If you want to make this drink for any party or occasion or just to enjoy in noon, then you have to make it 2-3 days before the event, as kanji takes time to be ready.

Step by step Kanji Vada recipe:

For Kanji-

1. Boil 1 liter water in a vessel. Once cool pour in a container in which kanji is to be made. Add 1 tbsp. mustard powder.
   
2. Add ¼ tsp red chili powder.
   
3. Then add ¼ tsp asafoetida/hing, , ½ tsp salt, black salt as per taste and mix well.
   
4. Close the lid of the container and keep aside for 3 days. Don’t forget to stir with clean and dry spoon once in a day. Keep the container in a warm place at night and if possible in sunlight (near a window) during day.
   
5. Depending on the weather, on 4^th day if it tastes tangy, spicy and tasty then it’s ready to be served.
   

Now make vada.

For Vada-

1. Clean wash and soak the ½ cup moong dal in water for about 2-3 hours.
   
2. Drain water and grind.
   
3. Take out the ground lentil in a bowl and add ¼ tsp fennel/ saunf,  1/8 tsp asafoetida/hing, ½ tsp green chili paste/red chili powder and ½ tsp Salt or as required.
   
4. Now with your fingers or a spoon, beat the mixture till it is very light and fluffy. You have to beat it for 5-6 minutes.
   
5. Heat oil in a pan and drop 4-5 balls of batter with the help of spoon or fingers in the oil.
   
6. Turn sides and fry till they become brown. Take care not to make vada too thick or big.
   
7. Drain out the fried vadas in a bowl of salted water for soaking.
   
8. Before serving add the fried and soaked vadas to the kanji and let it ferment for few more hours. After soaking the vadas will look as shown in pic below:
   
   
9. Place the vadas in a glass and pour over the kanji.
   
10. Serve chilled.
    

Kanji vada recipe below:

Kanji Vada Prep time Cook time Total  3-4 days  20 min  3-4 days Kanji vada- a quencher drink generally made around the festival of colors, Holi.  AUTHOR: Monali RECIPE TYPE: Beverage CUISINE: North Indian SERVES: 4-5 glasses INGREDIENTS (measuring cup used, 1 cup=237 ml) For Kanji- 1 liter water ¼ tsp asafoetida/ hing ¼ tsp red chili powder 1 tbsp. mustard (rai/sarson) powder 1 tsp salt or as per taste Black salt as per taste For vada- ½ cup moong dal ¼ tsp fennel/ saunf 1/8 tsp asafoetida/hing ½ tsp green chili paste/red chili powder Salt to taste Oil for deep frying DIRECTION For Kanji- Boil water in a vessel. Once cool pour in a container in which kanji is to be made. Traditionally it is made in earthen pot, so it doesn’t need to be chilled in refrigerator. Add red chili powder, asafoetida, mustard powder, salt, black salt and mix well. Close the lid of the container and keep aside for 3 days. Don’t forget to stir with clean and dry spoon once in a day. Keep the container in a warm place at night and if possible in sunlight (near a window) during day. Depending on the weather, on 4th day if it tastes tangy, spicy and tasty then it’s ready. You can now refrigerate the kanji to serve it chilled. Now make vada. For Vada- Clean wash and soak the moong dal in water for about 2-3 hours. Drain water and grind. Take out the ground lentil in a bowl and add rest of the ingredients. Now with your fingers and palm beat the mixture till it is very light and fluffy. Heat oil in a pan and drop 4-5 balls of batter with the help of spoon or fingers in the oil. Turn sides and fry till they become brown. Take care not to make vada too thick or big. Drain out the fried vadas in a bowl of salted water for soaking. Before serving add the fried and soaked vadas to the kanji and let it ferment for few more hours. TIPS You can use urad dal instead of moong dal You can add carrots and beetroot pieces to add more color, flavor and nutrition. SERVING SUGGESTION Place 2-3 vadas in a glass and top it with kanji. Serve and enjoy this refreshing drink chilled. You can also use salted or plain boondi in place of vadas along with kanji.