Kanji Vada Recipe | How to make Kanji Vada | Authentic Rajasthani Kaanji Wada

Dry roast the black mustard, yellow mustard, carom seeds and whole red chillies for 2 minutes.

Add asafoetida and roast for another minute.

Once this cools down, grind to a fine powder to make the kanji masala.

Take a litre of water.

Add to it turmeric powder, black salt, salt, mustard oil and kanji masala.

Cover the vessel and allow the water mixture to ferment for 1-4 days, preferably in sunlight.

For the vadas, soak the moong daal and urad daal for a minimum of 6 hrs.

Grind the daal with ginger and a tbsp of water to a coarse paste.

Whisk the daal batter with hands to incorporate air and make the vadas spongy.

Add green chillies and chopped coriander.

Heat the oil for frying.

Make small vadas and fry.

Soak these vadas in salty water (room temperature) for 10 min.

Squeeze and take out the excess water from the vadas.

Soak them in the kanji water.

Garnish with boondi and mint leaves before serving.

Spice Level:

Dietary