Kanji Vada

Name: Kanji Vada
Prep time: 72 h
Cook time: 20 min
Total time: 72 h 20 min
Yield: 6 servings
Cuisine: Delhi
Ingredients: 500 g black carrots or beetroot; 3 tbsp Mustard seeds; 100 g urad dal; 2 litres Water; 2 tsp black salt; 1 tsp Red chilli powder; 300 ml oil; 1 tsp Salt

A tangy, mustard-fermented drink studded with soft lentil dumplings, traditionally prepared and sold in Delhi during the spring festival season of Holi.

🇮🇳India· Delhi

Prep: 4320 min
Cook: 20 min
Total: 4340 min
Servings: 6
Difficulty: Medium
Calories: 140 kcal

Ingredients

0 of 8 gathered

Servings

500 g black carrots or beetroot — washed and cut into batons
3 tbsp Mustard seeds — coarsely ground
100 g urad dal — soaked and ground for vada
2 litres Water — boiled and cooled
2 tsp black salt
1 tsp Red chilli powder
300 ml oil — for deep frying vada
1 tsp Salt — to taste

Equipment

•Large glass or ceramic jar
•Kadai

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 6 g
carbs: 18 g
fibre: 4 g
protein: 5 g
calories: 140 kcal

Instructions

1
Whisk the ground urad dal (black gram) batter until light. Deep fry small spoonfuls into golden vadas (crispy fritters).
2
Soak the fried vadas briefly in warm water. Squeeze them gently to remove extra water.
3
In a large glass or ceramic jar, mix the black carrots or beetroot, ground mustard seeds, black salt, red chilli powder, and salt.
4
Pour in the cooled boiled water, filling the jar generously.
5
Add the softened vadas into the jar.
6
Cover the jar with a cloth. Place it in direct sunlight for 3 to 4 days, stirring once daily.
7
Taste the kanji (fermented drink) occasionally until it develops a pleasant tangy, fermented flavour.
8
Chill the drink in the fridge. Serve the kanji with the vadas in tall glasses.