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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.
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Kaanji Vada
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.
Enjoy!!
Cooking from Cookbook Challenge
Best regards,
very very colourful ! happy Holi to u too 🙂
This is a very new recipe for me. It looks so colorful and nutritious. Happy Holi to you and your family.
This is packed with so much nutrition and colourful too….Happy Holi Sapana
This is a very new recipe for me.. Never heard of Kaanji. Happy Holi to you too!
This recipe is new to me. Sounds interesting and healthy ! Will try sometime and thanks for sharing!
A very colourful and nutritious recipe. Happy Holi to you too 🙂
I like the addition of beetroot. Gives a lovely look and colour..I made them once but without adding it.
Never had a chance to taste this kaanji vada, such a catchy dish. Happy Holi Sapana.
Sounds like a very interesting drink and accompaniment… have heard of black carrots but never seen them…
Never heard of this dish. Something very new to me. Just imagining the taste.
Happy holi dear.
This is so new to me.. Love the bright colour.. Happy Holi Sapana..
Happy Holi to you and your family! Have heard about this dish, but never tasted; your version looks so healthy and colorful!
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.
What an interesting recipe, I am totally intruiged with it as its totally new to me. I love discovering new recipes to try.
Wow never heard about the dish. Sounds interesting. It has got a very nice color.
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.
This is a colourful drink Sapna, and very new recipe to my knowledge.. very attractive drink for the Holi season..
Your photos are too tempting!! I love Kanji Wada and your looks perfect! Happy Holi dear!
Kaanji is new to me, this looks interesting to make. Happy Holi to all of you
My mum used to make this kanji vada, I haven’t had this since I left India almost three decades ago but I still remember taste of it. We make during August time.
Never had this before but sounds and looks amazing… healthy and yummy
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.
Sapana this is a new recipe for me. Sounds interesting and love the beautiful red colour. Colorful for Holi.
I have tasted twice but I am literally became fan… Loved it. Thanks for such share.. beautiful clicks
Thats loaded with all the goodness and the colour is so beautiful. I am def trying this out. 🙂
Fermented product have a unique goodness about them. Enjoyed the colour of this one.