Delicious Kanji Vada Recipe for Holi Celebrations
How to Prepare Kanji Vada
As the vibrant festival of Holi approaches, families start to whip up traditional treats like Gujiya, Dahi Bada, and Thandai. Among these, a standout dish from North India is Kanji Vada.
This dish is characterized by its sour and spicy flavor, enriched with probiotic benefits, making it a delightful addition to any Holi feast. Notably, it requires preparation two to three days ahead to fully develop its taste.
To impress your guests this Holi, don't forget to prepare Kanji Vada in advance. These snacks offer a unique twist for your guests and are simple to make. Be sure to save this Kanji Vada recipe!
Understanding Kanji Vada
Kanji Vada is a classic dish from North India, featuring urad dal vadas soaked in fermented water (kanji) infused with tangy and spicy mustard seeds. Its flavor is enhanced when left in sunlight for a couple of days.
Health Benefits of Kanji Vada
- Promotes digestion
- Acts as a natural probiotic
- Light and nutritious
- Balances heavier festive meals
Significance of Kanji Vada During Holi
Holi is not just about colors; it’s also a celebration of flavors. Just like gujiyas and thandai, Kanji Vada holds a special place in many households. This dish provides a light, tangy, and refreshing contrast to the heavier, sweeter festival foods.
Ingredients for Kanji Vada
For the Kanji:
- 4-5 glasses of boiled and cooled water
- 2 tablespoons of coarsely ground black mustard seeds
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric
- Salt to taste
- A pinch of asafoetida
For the Vadas:
- 1 cup of washed urad dal
- Salt to taste
- Oil for frying
Steps to Make Kanji Vada
Step 1 - Prepare the Kanji:
Start this process two to three days in advance. Pour water into a clean glass or ceramic container. Add the ground mustard seeds, red chili powder, turmeric, salt, and asafoetida. Mix thoroughly and cover. Place it in sunlight for two to three days, stirring once daily with a clean spoon. The Kanji is ready when it becomes slightly sour.
Step 2 - Make the Vadas:
Soak the urad dal for 5-6 hours. Drain and grind it finely. Knead the mixture for 5-7 minutes until soft. Fry small vadas in hot oil, then soak them in lukewarm water for 10 minutes before gently squeezing them.
Step 3 - Combine Vadas with Kanji:
Place the prepared vadas into the kanji. Cover and refrigerate for a day. Your delicious Kanji Vada is now ready to be served.
Tips for Perfect Kanji Vada
Always use a clean, dry container. If the weather is chilly, it may take 3-4 days for fermentation. The flavor is enhanced with ample sunlight. For a tangier taste, allow it to ferment for an additional day.