Traditional Kanji Vade

Copy Icon
Twitter Icon
Traditional Kanji Vade


Kanji vade is a traditional fermented Rajasthani delicacy, which is prepared all the year round but its preparation on the auspicious occasion of Holi is mandatory. The soft anf fluffy moong dal vade are dipped and fermented in tangy, delicious and digestive mustard flavoured probiotic drink to make the preparation a unique one. 

Cooking Time

Preparation Time :15 Min

Cook Time : 72 Hr 0 Min

Total Time : 72 Hr 15 Min


Serves : 8
  • For kanji - 1 1/2 teaspoon salt

  • 2 tablespoons mustard seeds powder or yellow sarson ki dal powder

  • 1/4th teaspoon turmeric powder

  • 1/2 teaspoon red chilli powder or as per the taste

  • 2 pinches hing/asafoetida

  • 1 teaspoon sugar (optional)

  • 6 glasses of water

  • For vade- 2 cups moong dhuli yellow dal

  • 1 teaspoon ginger green chilly paste

  • 2 Pinches of hing/asafoetida

  • 1/4th Salt or to taste , it should be light


  • Mix all the Kaanji ingredients together in a big container, preferably glass or non metallic.
  • Cover with a lid and keep the container under the sun for 2 days.
  • Keep stirring occasionally with a ladle
  • After 2 days the kanji water is ready.
  • It is now fermented and the taste becomes sour and tangy.
  • For the vade-Wash and Soak the moong dal for 2 hours.
  • Grind all ingredients in a mixer into a fine paste .
  • The batter should neither be very thick nor runny.
  • Whisk the dal batter thoroughly with your palms and make it fluffy.
  • Take a small amount of batter and drop in a small bowl filled with water .
  • If the batter floats , the dal is fluffy and ready for frying.
  • Deep fry the small sized vade in hot oil , on medium flame, until golden in colour.
  • Now add these vade in the kanji water and keep for atleast 5 - 6 hours
  • Keep stirring or turning in between from time to time so that all flavours infuse into the vade.
  • Serve the kanji vade in small glasses or bowls and garnish .
  • My tip- We can also prepare the vade from urad dhuli dal .
  • It tastes equally good