Rajasthani Kanji Vada Recipe | Holi Special Recipe | Indian Probiotic Drink

Prepare the kanji by mixing water, turmeric powder, red chilli powder, yellow mustard seeds, black mustard seeds, salt, black salt, and mustard oil in a large container.

Allow the mixture to ferment for a few days until it develops a tangy flavor.

For the vada, soak the moong dal in water for a few hours, then drain and grind it with ginger, green chilies, and hing to a coarse paste.

Add salt to the vada mixture and mix well.

Shape the mixture into small balls and deep-fry them until golden brown.

Serve the vadas in the fermented kanji and garnish with coriander leaves.

Spice Level:

Dietary