Recipe: Kanji Vada will be liked by everyone from children to adults, know its easy recipe!


pc: The Divine India

Most people think about digestion before eating anything. Their biggest concern is whether what they are going to eat will be easily digested or not. Well, we are going to share a recipe that is excellent for digestion or can be considered a panacea. It is called 'Kanji Vada'. Even if you have a heavy diet, this recipe is very effective in aiding digestion. It not only tastes delicious and spicy but also promotes good digestion.

Ingredients for Kanji Vada:

Water: 2 liters

Mustard: 4 tbsp (finely ground)

Turmeric: 1 tsp

Red chilli powder: 1 tsp

Asafoetida: ½ pinch

Mustard oil: 2 tsp

Salt: As per taste

Ingredients for Vada:

Moong Dal: 1 cup (soaked)

Salt: as per taste

Asafoetida: ½ pinch

Oil for frying


Wash the glass container thoroughly and dry it in the sun.

Then add ground mustard seeds, turmeric powder, red chili powder, asafoetida, salt, and mustard oil.

Along with these spices, also put water in the container. 

Now mix these ingredients with a spoon for about 5 minutes. 

Add the remaining water into it and close the glass container. 

Keep it in a warm place and keep stirring it with a spoon every day. Kanji will turn sour in 3-4 days. 

Now it is the turn to make Kanji Vada. First, prepare the vadas. Wash and clean moong dal thoroughly. 

Then soak it in water for at least 4 hours so that it swells properly.

After this remove excess water. Now grind it in the mixer until it becomes a soft paste.

When they are finely ground, take them out in a bowl. 

When all the pulses are ground, add salt and asafoetida to it. Mix it well with a spoon for about 5 minutes.

You have to keep mixing it until it becomes fluffy. Heat oil in a deep pan. 

Now take a portion of the vada mixture in your hand and drop it in hot oil. Fry it until it turns golden brown on both sides, then take it out from the oil.

Fry all the vadas in the same manner. After frying, keep them in the previously prepared kanji for at least half an hour. 

After this, when the vadas get thoroughly soaked and become soft, serve them.