Kaanji Pakodi / Kaanji vada | How to make Kaanji Pakodi / Kaanji vada

By Arti Gupta  |  27th Mar 2016  |  
4.3 from 6 reviews Rate It!
  • Kaanji Pakodi / Kaanji vada, How to make Kaanji Pakodi / Kaanji vada
Kaanji Pakodi / Kaanji vadaby Arti Gupta
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About Kaanji Pakodi / Kaanji vada Recipe

Kaanji Pakodi is a perfect treat for Holi festival. Have it when it is perfectly tangy and flavours are spread all over in your mouth. It is so yum.

Kaanji Pakodi / Kaanji vada

Ingredients to make Kaanji Pakodi / Kaanji vada

  • For pakodi/ vada-
  • 1 katori split and husked black gram
  • oil for frying
  • 1 tsp salt
  • I jug water
  • For kaanji water :
  • 3 tsp rai powder (mustard )
  • 1 jug water
  • 1 tsp salt
  • 1 tsp red chilli powder( optional I have not used)
  • 1 tsp dry mint leaves for garnish.

How to make Kaanji Pakodi / Kaanji vada

  1. Wash the lentils and soak in water for 3 hours.
  2. Grind the lentils to a smooth puree with very little water. Now blend it with hand blender till colour changes.
  3. Heat oil in kadhai and drop one one spoon batter in it to fry the vadas till golden brown.
  4. Drain excess oil and immerse the vadas in plain water and add 1 tsp salt in water.
  5. Now for water: In a glass jar fill water and add the vadas in it.
  6. Now add salt and rai powder to it.
  7. Cover the jar with lid and allow it to rest under sun for 3-4 days for Fermentation and your kanji vada is ready to enjoy.
  8. Serve in glasses of your choice and sprinkle mint powder on top for garnish and flavour.

My Tip:

You can add carrots for more colour and flavour.

Reviews for Kaanji Pakodi / Kaanji vada (6)

Smita Bhargava2 years ago

yummy kanji vada

lubaina vakharia2 years ago

after keeping it in sun we need to keep it in freeze or we should leave out for 3 days.

Sukhmani Bedi2 years ago

too good aarti!

Ankit Kumar Gupta2 years ago

Adorned beautifully

Shalini Dubey3 years ago

wish I could eat this rite now! It looks so appealing!

laxmi gupta3 years ago

no steps