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Photo of Kanji Vada by hema khanna at BetterButter

Kanji Vada

hema khanna
120 minutes
Prep Time
7 minutes
Cook Time
4 People
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It's a delicious, refreshing combo of lentils and spicy mustard curry.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Rajasthan
  • Frying
  • Accompaniment
  • Gluten Free

Ingredients Serving: 4

  1. Moong Dal Dhuli - 1 1/4 cup
  2. Powdered Saunf -1tsp
  3. Coriander Seeds - Powdered 1tsp
  4. Water - 5 Cups
  5. Hing - 1/2tsp
  6. Black Pepper - 12 Crushed
  7. Green Chili Paste - 3tsp
  8. Coriander Leaves - 3tsp
  9. Mustard Seeds - 2 3/4tsp
  10. Red Chili Powder - 1tsp
  11. Oil - For Frying


  1. Coarsely grind mustard seeds with red chilli and salt.
  2. Take the above made mixture in a bowl and add 5 cups water. Mix well and keep for 2 days to ferment.
  3. Drain Moong dal and grind to a paste. It should be soft and smooth but not runny.
  4. Take the dal paste and add salt, saunf, coriander seeds, hing, black pepper and green chilli paste and mix it very well.
  5. Now add coriander leaves and mix well again.
  6. Heat oil in a kadhai and add then drop the batter into oil to make vadas. Fry until golden.
  7. Soak the vadas in water for 5 minutes and then squeeze and put them in kanji water for at least 2 hrs. Garnish with chopped coriander leaves before serving.

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Akansha Khanna
Akansha Khanna   May-08-2017

Awesome preparation

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