Kanji Vada Recipe | Rai ka Pani Recipe | How to Make Kanji Vada
Refresh yourself with this Kanji Vada Recipe | Rai ka Pani, a tangy, probiotic-rich Holi drink with crispy lentil vadas soaked in flavorful kanji water.
Servings 10
Calories 150kcal
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.