Kanji Vada (कांजी वड़ा)

Kanji Vada is a traditional Rajasthani fermented drink-and-snack combination eaten as a breakfast or digestive throughout the Holi festival season in northern India. Crispy urad dal fritters are soaked in a sharp, funky, spiced mustard water that has been naturally fermented for two days — producing a probiotic-rich, deeply tangy dish unlike anything else.

Serves: 4

Ingredients

For the kanji (fermented mustard water)

• 1 litre (4 cups) filtered or boiled, cooled water
• 3 tbsp (30g) black mustard seeds, coarsely ground
• 1 tsp (4g) red chilli powder
• 1 tsp (5g) fine sea salt
• ½ tsp (2g) asafoetida (hing)
• 1 tsp (4g) turmeric powder

For the vada (fritters)

• 200g (7 oz) split urad dal (black lentils, hulled), soaked 6 hours and drained
• ½ tsp (2g) cumin seeds
• ½ tsp (2g) fine salt
• 1 green chilli, finely minced
• 1 tbsp (15g) fresh ginger, grated
• Neutral oil, for deep-frying

Instructions

1. Make the kanji 48 hours ahead: Combine water, ground mustard seeds, chilli powder, salt, asafoetida, and turmeric in a large glass jar or clay pot. Stir well. Cover loosely with cheesecloth and leave at room temperature (18–24°C / 65–75°F) for 2 days, stirring once or twice daily. The liquid should smell sharp, mustardy, and slightly fermented when ready.
2. Make the vada: Grind soaked urad dal in a blender with minimal water (3–4 tbsp) until a thick, fluffy batter forms. Beat vigorously by hand for 2 minutes to incorporate air. Mix in cumin, salt, green chilli, and ginger.
3. Heat oil to 170°C (340°F) in a wok or deep pan. Wet your hands, shape batter into 4cm (1.5 inch) flat discs, and slide carefully into the oil.
4. Fry in batches for 4–5 minutes, turning once, until pale golden and cooked through. Do not over-brown — these are soaking vadas, not crispy ones. Drain and cool.
5. Soak vadas in the kanji liquid for at least 2 hours (or overnight in the refrigerator) before serving. They will absorb the tangy brine and turn deeply flavoured.
6. Serve vadas in a bowl of kanji, sprinkled with a pinch of red chilli powder.

Cook's Notes: The kanji itself is a probiotic drink — many people sip it alone before breakfast. In cooler weather, fermentation may take an extra day; in summer, it may be ready in 36 hours. Taste it — it should be pleasantly sour and pungent, not off. Serve chilled from the refrigerator in hot weather.