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How To make Kanji Vada? | Instant Kanji Vada Recipe

Kanji vada is a popular Indian snack that is made with split green gram (moong dal) vadas soaked in a tangy and spicy fermented beetroot and carrot mixture called kanji. The dish is traditionally served during Holi festival in North India. Here is a simple recipe to make kanji vada at home.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


For vada:

  • 1 cup split green gram (moong dal)
  • 1 tsp ginger, finely chopped
  • 1 green chili, finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp asafoetida (hing)
  • Salt to taste
  • Oil for deep frying

For kanji:

  • 2 medium-sized beetroot, peeled and chopped
  • 2 medium-sized carrots, peeled and chopped
  • 1 tablespoon black mustard seeds
  • 2 tablespoon red chili powder
  • 1 tablespoon salt
  • 2-liter water


  • To make the vada, soak the split green gram (moong dal) in water for at least 4 hours or overnight.
  • Drain the water from the soaked dal and grind it into a fine paste. Add ginger, green chili, cumin seeds, asafoetida, and salt to the dal paste and mix well.
  • Heat oil in a deep frying pan. Wet your palms with water and take a small portion of the dal mixture in your hand. Flatten it slightly and make a hole in the center.
  • Slowly drop the vada in the hot oil and fry on medium heat until golden brown. Drain on a kitchen towel and set aside.
  • To make the kanji, mix beetroot, carrot, black mustard seeds, red chili powder, and salt in a large glass or ceramic jar.
  • Add water to the jar and mix well. Cover the jar with a muslin cloth and leave it to ferment for 3-4 days at room temperature.
  • After 3-4 days, check the kanji for taste and adjust the salt and spice as per your preference.
  • To serve, soak the vadas in the kanji for at least 30 minutes. Serve chilled.


  • You can also add grated carrot, chopped onion, and coriander leaves to the vada mixture for extra flavor.
  • Make sure to use a glass or ceramic jar to ferment the kanji. Plastic jars may not be suitable for fermentation.
  • The longer you ferment the kanji, the more sour it will become. Adjust the fermentation time as per your taste preference.
  • You can store the leftover kanji in the refrigerator for up to a week.
  • Enjoy the delicious and healthy kanji vada at home!
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