About Kanji Vada Recipe
Kanji Vada Recipe | Rai ka Pani Recipe | How to Make Kanji Vada with step-by-step photos and video: Cool down with this Kanji Vada Recipe, also known as Rai ka Pani Recipe, a tangy and probiotic drink perfect for Holi! This refreshing drink with fermented kanji pani and crispy vadas is a festive favorite and one of the best summer drinks for digestion and taste!
Kanji Vada is a traditional probiotic drink that holds a special place in Indian households, especially during the Holi festival. This refreshing drink is made by fermenting mustard seeds (rai) in water, creating a tangy and flavorful beverage known as kanji water or rai ka pani. It is enjoyed as a digestive booster and pairs perfectly with deep-fried lentil vadas, making it a beloved festive delicacy.
This Rajasthani Kanji Vada is not just a Holi favourite but also one of the best summer drinks, known for its cooling and gut-friendly properties. The mustard-infused kanji pani aids digestion, while the moong dal vadas soak up the flavours, offering a delightful contrast of crispy and tangy. With its unique taste and health benefits, this kanji ka pani is a must-try for those who love fermented foods. You can also add carrots to Kanji Vada or Rai ka Pani. Adding carrots gives it a slightly sweet flavour and makes it even healthier. This Carrot kanji Recipe is also a probiotic drink and is great for digestion.
Many people look for Kanji Vada near me to enjoy this authentic dish, but making it at home is simple and rewarding. The natural fermentation process gives it a distinct tangy flavour, making it a sought-after drink in Indian summers. Whether you know it as kaanji ka paani, kanji vathal, or kanji vada, this traditional recipe remains an all-time favourite.
For more delicious and easy recipes, try these easy-to-make favourites: Aam Papad, Aloo Chips, Sabudana Khichdi, and Mango Rasmalai – perfect for summer and festive occasions.
If you’re looking for a step-by-step guide on how to make Kanji Vada Recipe in English, this post will help you prepare this delicious and healthy drink at home. Let’s dive into the recipe for rai ka pani and enjoy a homemade version of this festive drink.
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Recipe Card
Kanji Vada Recipe | Rai ka Pani Recipe | How to Make Kanji Vada
Ingredients
Ingredients for Kanji (Rai Ka Pani):
- 5 cups Water
- 2 tbsp Mustard Seeds / Rai (coarsely ground)
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 1 tsp Black Salt
- 1 tsp Regular Salt
- ½ tsp Asafoetida / Hing
- 1 tsp Roasted Cumin Powder
- 1 tbsp Lemon Juice (optional, for extra tanginess)
- 2 Carrot (thin – long strips)
Ingredients for Vada:
- ½ cup Yellow Moong Dal
- ½ cup Urad Dal / Split Black Gram
- 1 tsp Salt
- Oil for deep frying
Instructions
- Grind mustard seeds (2 tbsp) coarsely.
- Cut carrots into thin, long strips.
- In a jar, mix 5 cups water, ground mustard, spices, and carrots. Stir well.
- Cover the jar with a cloth and let it ferment in a warm place for 2-3 days.
- Check fermentation for a tangy aroma and slight bubbles. Add lemon juice for extra tang.
- Soak dal (½ cup moong and ½ cup urad) for 4-5 hours.
- Grind soaked dal into a smooth, thick batter.
- Add salt and cumin, and mix well. Let batter rest for 15 minutes.
- Heat oil and check if it's ready by dropping a small batter portion.
- Fry vadas until golden and crispy. Drain excess oil on a paper towel.
- Soak vadas in warm water for 10 minutes to soften.
- Press out excess water from vadas.
- Add vadas to prepared kanji water, and let soak for 1-2 hours or overnight.
- Serve chilled as a refreshing probiotic drink. Enjoy your Kanji Vada, a tangy, flavorful, and gut-friendly drink.
Step by Step Recipe
Step 1: Preparing Kanji Pani or Rai Ka Pani Recipe
1. Grind Mustard Seeds: Take 2 tablespoons of mustard seeds (rai) and coarsely grind them using a mortar pestle or spice grinder. Avoid making a fine powder; a slightly coarse texture helps in better fermentation.
2. Cut 2 carrots into thin, long strips.
3. Mix Ingredients: Add 5 cups of water in a large glass or ceramic jar. Now, add the coarsely ground mustard seeds, 1 teaspoon red chilli powder, ½ teaspoon turmeric powder, 1 teaspoon black salt, 1 teaspoon regular salt, ½ teaspoon asafoetida (hing), 1 tablespoon roasted cumin powder, and long strips of carrots. Stir the mixture well to dissolve the spices.
4. Fermentation Process: Cover the jar with a muslin cloth or loose-fitting lid to allow air circulation. Keep the jar in a warm place, like a kitchen counter or a spot with indirect sunlight.
5. Stir Daily: Stir the kanji once daily using a clean spoon. This helps in even fermentation and prevents the formation of mold.
6. Check for Fermentation: After 2-3 days, check for a tangy aroma and slight bubbles, indicating that the kanji is fermented. In colder regions, fermentation might take 4-5 days. Once fermented, your kanji water (rai ka pani) is ready for use. If you prefer extra tanginess, add 1 tablespoon of lemon juice at this stage.
Step 2: Preparing the Vadas
1. Soak the Lentils: Take ½ cup moong dal (yellow) and ½ cup urad dal dhuli (split black gram) and wash them thoroughly. Soak them in enough water for 4-5 hours until they soften.
2. Grind the Batter: Drain the soaked dals and transfer them to a grinder. Add very little water and grind to a smooth yet thick batter. The batter should be fluffy but not runny.
3. Add Spices: Transfer the batter to a mixing bowl. Add 1 teaspoon salt and ½ teaspoon cumin seeds. Mix well to incorporate air into the batter, making the vadas light and fluffy. Let it rest for 15 minutes.
4. Heat the Oil: Heat oil in a deep pan over medium flame for frying. To check if the oil is ready, drop a small portion of the batter into the oil. It should rise immediately without burning.
5. Fry the Vadas: Take small portions of batter and gently drop them into the hot oil using wet fingers or a spoon.
6. Fry the vadas in batches until they turn golden brown and crispy. Remove and place them on a paper towel to drain excess oil.
Step 3: Assembling Kanji Vada
1. Soak the Fried Vadas: Take a bowl of warm water and place the fried vadas in it. Let them soak for 10 minutes until they soften. This helps them absorb the kanji flavours better.
2. Squeeze Out Excess Water: Gently press each vada between your palms to remove excess water without breaking them.
3. Add Vadas to Kanji Water: Transfer the softened vadas into the prepared kanji water (kaanji ka paani). Let them sit in the kanji for at least 1-2 hours so they absorb the tangy flavours. For the best taste, refrigerate and allow the vadas to soak overnight.
4. Serve Chilled: Pour the rai ka pani with vadas into serving bowls or glasses and enjoy this refreshing probiotic drink as a Holi festival drink or summer cooler. Enjoy your homemade Kanji Vada, a traditional Rajasthani Kanji Vada recipe packed with flavour and gut-friendly benefits.
Tips for the Best Kanji Vada
1. Always use glass or ceramic jars for fermenting the kanji pani to avoid reactions with metal.
2. The fermentation time may vary based on climate; in warmer regions, it ferments faster.
3. For a spicier version, add black pepper powder or finely chopped green chilies to the kanji.
4. Kanji Vada tastes best when chilled, making it a perfect summer drink.
You can also try my other Recipe Categories,
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Drink Recipes
Recipe Conclusion
Enjoy the vibrant and tangy flavors of Homemade Kanji Vada, a traditional Rajasthani recipe that not only refreshes but also provides a probiotic boost for your gut health. This Holi festival drink is perfect for hot summer days, or any time of the year, offering a delightful mix of crispy lentil vadas soaked in flavorful, fermented kanji water. Whether you’re looking for a healthy drink or simply something unique to try, this recipe is sure to be a hit at your next gathering. Serve it chilled, and enjoy the cool, refreshing taste of this ancient, nutrient-packed drink.