Kanji Vada
An authentic vegetarian recipe from Delhi, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Kanji Vada is a treasured vegetarian dish from Delhi, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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Make the kanji: combine water, coarsely ground mustard seeds, black salt, red chilli powder, and asafoetida in a large jar. Mix well.
Cover the jar with a muslin cloth and leave in the sun for 2–3 days to ferment, stirring once daily.
Drain soaked moong dal and grind coarsely. Mix with ginger, green chillies, and salt.
Shape into small round vadis.
Heat oil and deep fry vadis until golden. Drain on paper towels.
Add fried vadis to the prepared kanji liquid.
Let the vadis soak in kanji for at least 4 hours (or overnight for best flavour).
Serve in bowls with the tangy kanji liquid.
Cook
30 mins
Serves
4 servings
Level
Easy