Kanji Vada: A Sweet-Tangy Drink With Lentil Fritters

It’s time to have some fun and frolic in preparation for the upcoming celebrations, which would be impossible without delectable food! Well, in India, wonderful food and celebrations go hand in hand. Prepare this traditional Kanji Vada recipe in time for your holiday celebrations. This spring and summer treat may be made with a few readily accessible ingredients and is quite simple to prepare. This delectable drink aids in digestion and is refreshing. Therefore, this kanji recipe might make for a wonderful blend that improves digestion after all that unhealthy nibbling and chomping!

Kanji Vada is a popular Rajasthani drink made by dipping crispy fried lentil vadas into imli-flavoured fermented water. It is also made in several sections of Uttar Pradesh. This drink is rich in protein since the vedas are made with a mixture of urad dal and moong dal. These vadas are seasoned with salt, ginger, and green chilies to make it flavourful along with nutritious.Then they are cooked and submerged in kanji, a fermented imli water with a pleasantly sweet and spicy flavour. So, indulge in the sweetness of this refreshing delicacy by following the simple recipe provided below.

Here’s the recipe for Kanji Vada.

Ingredients:

  • 50 gm imli (soaked) 
  • 1 litre water 
  • 3 tbsp jaggery 
  • 2 tsp roasted cumin 
  • 1 tbsp coriander seeds 
  • 1 tsp black salt 
  • 1 tsp salt 
  • ½ tsp chilli powder 
  • 1 tsp of green cardamom powder 
  • 1 tsp pepper powder 
  • A handful of mint leaves

For the vadas: 

  • 2 tbsp moong dal (soaked overnight) 
  • ¼ cup urad dal (oaked overnight) 
  • 1 tsp chopped green chilli 
  • 1 tsp chopped ginger 
  • 1 tbsp water 
  • Salt, to taste
  • Oil, for frying

For garnishing:

  • ¼ cup boondi 
  • A few mint leaves 
  • 2 cups ice cubes

Method:

  • Soak the imli for 30 mins.
  • Put the imli that has been soaked in a pan with the remaining water.
  • Add the coriander seeds, toasted cumin, black salt, salt, and red chilli powder along with the gud (or sugar or sweetener).
  • Afterward, add in the pepper powder and green cardamom powder.
  • Turn the heat to low to medium and allow to simmer.
  • In a mixer grinder, combine the moong dal and urad dal, along with the green chilli and ginger, and ground without using any water.
  • Alternately blitz the dal and move it around in the grinder as you grind it until it forms a coarse texture.
  • Now add the remaining water to make the paste smoother.
  • Put the paste in a bowl or paraat. Whip the batter with your hands until it feels lighter and has a slight colour change. 
  • Heat the oil in a kadhai over medium heat and drop little amounts of the batter into it. Cook a few at once. 
  •  When they are golden, spread them out over a kitchen towel to absorb extra oil. 
  • Pour the ice and  imli pani into a jar or other container to assemble.
  • Give the mixture a thorough stir once the ice melts and the volume increases, then add the vadas, some boondi, and a few mint sprigs and serve cold.
  • Allow these vadas to soak in the kanji for 4-5 minutes before serving to ensure that the flavour of imli is well absorbed.