Kanji Vada is a Rajasthani drink. After the gujiya of Holi in Marwar, a dish at number two is mandatory on the festival of Holi, so it is Kanji Vada. It is very easy to make. Kanji is the biggest feature of Vade, its sour sweet water dissolves in the mouth. We will tell you how it is made in Rajasthan. You can prepare it on this weekend of Holi, so let’s tell you that the recipe for making Kanji Vada.

Material for making kanji

Water, turmeric, asafetida, yellow mustard, black mustard, salt, mustard oil and red chili

Method of making Kanji:

To make Kanji, first boil water in a pan. When the water boils, keep it aside to cool. When the water cools down, add turmeric powder, red chili powder, black and yellow mustard and salt according to taste and mix it well. Now transfer this water to a glass jar. Now keep this water to firm in the sun for 4-5 days. The taste of Kanji becomes slightly sour after the firmmentation.

Vada making material:

Moong, dal, salt, oil, chilli, ginger, garlic

Method of making Kanji Vada:

• First step: Soak moong dal at night to prepare Kanji Vada. In the morning, remove this dal from the water and grind them coarsely with salt, chilli and ginger in the grinder. Now take out this batter in a bowl and whisk well so that it becomes fluffy.

• Second step: Now keep the gas on the gas and heat the oil and add small vadas to it. Fry the vadas well until it becomes golden and when it is ready, remove them and keep them aside.

• Third step: Now in the next step, put asafetida in lukewarm water in a big bowl and mix it and put these prepared vadas in this water and leave it for 10 minutes. After 10 minutes, take out the vadas and put them in the jar of Kanji. Your spicy Kanji Vada is ready for serving.

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