Kaanji Vada

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Kaanji Vada is a fermented black carrot drink served with soft and crispy fried dal vadas.

We always make the kaanji and vadas during Holi and love this fermented, delicious, mouth-watering drink every year.This is how my MIL makes Kaanji. Normally, we use black carrots to make kaanji but here I could not find the black ones so I used (the idea is from here ) regular carrots and beetroot for the color.

Kaanji is considered to be a healthy drink as it contains most of the nutrients, beta-carotene, and minerals from carrots and in this recipe from beets also. Being a fermented drink kaanji is a natural probiotic and good for your gut health.It is also good for digestion and stomach related problems.Drink it during the daytime and enjoy the start of summers.Happy Holi.The recipe is for the third week of March month’s CCChallenge.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Kaanji Vada

Sapana Behl
Fermented carrots and beet drink which is served with fried dumplings of moong dal.
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Drinks
Cuisine Indian
Servings 6 pEOPLE

Ingredients
  

For Kanji

  • 5 medium-sized carrots
  • 1 big beetroot
  • 2 tablespoon brown mustard seeds rai seeds
  • black salt to taste
  • 1 teaspoon red chili powder
  • 2-3 liter water

For Vadas

  • 1 cup moong dal/split and washed/dhuli moong dal
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin seeds
  • oil for frying

Instructions
 

  • Wash and chop carrots and beets into sticks.
  • In a big glass jar add carrots, beets, salt, red chilly powder and mustard seeds powder.
  • Fill the jar with 2-3 liters of water depending on the size of the jar.
  • Close the lid and shake the jar.
  • Place it in sunlight for 3-4 days.
  • Keep stirring the jar every day once you get a pungent smell from the jar the kaanji is fermented and ready to use.

For Vadas

  • Wash and soak 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.
  • Fry until golden and crispy.Drain on paper towel.
  • Soak the vadas in kaanji.
  • Pour into 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.It can be used for 5 days ,add water till the kaanji stopped changing its color.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Enjoy!!




Cooking from Cookbook Challenge 

Best regards,

Sapana Behl

26 thoughts on “Kaanji Vada”

  1. This is a very new drink/ dish for me. LOVE that pretty color of the drink and fermenting carrots & beets sounds interesting. Will have to try this to see how it tastes.

    Reply
  2. Great post. Traditions combined with food apt according to season and festivals were always and will always be with a purpose. After a heavy dose of food and festivities this would be a perfect detox drink… In fact during the entire winter season. Love that colour.

    Reply
  3. Kanji looking really very inviting. My parents used to make this kanji but once we got sick after having it. Its been 25 years I have not tasted it.

    Reply

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