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Kaanji Vada

sapana behl
10 minutes
Prep Time
20 minutes
Cook Time
10 People
Read Instructions Save For Later


A fermented carrot drink served with fried dal vadas.The must try dish for Holi.

Recipe Tags

  • Holi
  • Veg
  • Easy
  • North Indian
  • Cold Drink
  • Healthy

Ingredients Serving: 10

  1. For Kaanji:
  2. 5 medium sized carrots
  3. 1 big beetroot
  4. 2 tablespoon brown mustard seeds (rai seeds)
  5. Black salt to taste
  6. 1 teaspoon red chilli powder
  7. 2-3 liter water
  8. For Vadas:
  9. 1 cup moong dal/split and washed/dhuli oong dal
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon cumin seeds
  12. Oil for frying


  1. Wash and chop the carrots and beets into sticks. In a big glass jar add carrots,beets,salt,red chilli powder and mustard seeds powder. Fill the jar with 2-3 liters of water depending on the size of jar. Close the lid and shake the jar.
  2. Place it in sunlight for 3-4 days. Keep stirring the jar everyday, once you get a pungent smell from the jar, the kaanji is fermented and ready to use.
  3. Wash and soak the moong dal in enough water for 3-4 hours or overnight. Grind the dal into a paste. Whisk the dal paste,adding salt and cumin seeds. Drop a tablespoon sized amount of dal batter in oil few at a time.
  4. Fry until its golden and crispy and drain on a paper towel. Soak the vadas in kaanji.
  5. Pour in serving glasses or bowls.Enjoy the kaanji with dal vadas or boondi. (Add the same amount of water in the jar again ,that you removed.)

Reviews (3)  

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manju sethi
manju sethi   May-03-2016

yes i know this recipe its realy tasty

Sangita Choudhary
Sangita Choudhary   May-03-2016

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