Urad Dal Vada Kanji Recipe – Authentic South Indian Fermented Snack

Last Updated on 2 months by Neha Deshmukh

Urad Dal Vada Kanji Recipe – Authentic South Indian Fermented Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for snacks that are a little bit different, a little bit exciting, and packed with flavour. Today, I’m sharing a recipe that ticks all those boxes – Urad Dal Vada Kanji. It’s a South Indian delight that’s been a family favourite for generations, and I’m so excited to finally share it with you. It’s a wonderfully unique combination of crispy, savoury vadas soaked in a tangy, fermented kanji. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just a snack; it’s an experience. The contrast between the crunchy vadas and the refreshing, slightly spicy kanji is incredible. Plus, the fermentation process adds a wonderful depth of flavour and a boost of probiotics – good for your gut and your tastebuds! It’s perfect for a hot summer day, a festive occasion, or just when you’re craving something a little special.

Ingredients

Here’s what you’ll need to make this delicious Urad Dal Vada Kanji:

• 0.5 cup urad dal (approx. 100g)
• 0.5 cup moong dal (approx. 80g)
• 1 tablespoon cumin seeds (approx. 10g)
• 1 teaspoon red chili powder (approx. 5g)
• 0.25 teaspoon asafoetida (hing) (approx. 1g)
• 1.5 tablespoon mustard seeds (approx. 15g)
• 0.5 tablespoon rai seeds (approx. 5g)
• 8 cups water (approx. 1.9 litres)
• 1 teaspoon turmeric powder (approx. 5g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Urad Dal & Moong Dal – The Protein Powerhouse: We’re using a combination of urad dal (black gram) and moong dal (yellow split mung bean) for the vadas. Urad dal gives them that lovely crispness, while moong dal adds a lightness. Don’t skip soaking – it’s essential for a smooth batter!
• Mustard Seeds & Kanji – A Unique Fermentation Process: The kanji is where the magic happens. We’re using mustard seeds to kickstart the fermentation. This isn’t your typical pickling process; it’s a beautiful, natural fermentation that creates a wonderfully tangy flavour.
• Asafoetida (Hing) – The Digestive Secret: A tiny pinch of asafoetida (hing) goes a long way! It adds a subtle, savoury flavour and is known for its digestive properties. My grandmother always said it helps with bloating – a little kitchen wisdom!

Regional Variations in Spice Levels

Spice levels can vary quite a bit depending on where you are in South India. Some families love a fiery kick, while others prefer a milder flavour. Feel free to adjust the amount of red chili powder to your liking. I usually aim for a medium spice level, but my brother prefers his extra hot!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dals: Start by soaking the urad dal and moong dal in plenty of water for 3-4 hours. This softens them up and makes grinding much easier.
2. Grind the Batter: Drain the soaked dals and grind them into a smooth paste. You might need to add a little water to help it along, but keep the paste thick.
3. Season the Vada Mixture: In a bowl, mix the ground dal paste with cumin seeds, red chili powder, asafoetida, and salt. Mix well!
4. Fry the Vadas: Heat oil for deep frying. Shape the dal mixture into small, round vadas (think mini doughnuts!) and carefully drop them into the hot oil. Fry until golden brown and crispy.
5. Prepare the Kanji: In a clean jar, combine the mustard seeds and water. Cover the jar with a clean muslin cloth and let it ferment for 3-4 days in a cool, dark place.
6. Finish the Kanji: After fermentation, add red chili powder, turmeric, and salt to the kanji mixture. Stir well.
7. Soften the Vadas: Soak the fried vadas in water for 10-15 minutes to soften them up. This is key for that perfect texture!
8. Assemble & Serve: Arrange the softened vadas in a serving dish and pour the kanji over them. Garnish with fresh cilantro and serve chilled.

Expert Tips

A few little things I’ve learned over the years:

• Achieving the Perfect Vada Texture: The key to crispy vadas is the right batter consistency. It should be thick enough to hold its shape but not too dry.
• Mastering the Kanji Fermentation: Fermentation time can vary depending on the temperature. Keep an eye on it – you’ll know it’s ready when it develops a slightly sour aroma.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the red chili powder to your preference. Start with ½ teaspoon for mild, 1 teaspoon for medium, and 1.5+ teaspoons for hot.
• Festival Adaptations (Pongal, Makar Sankranti): This is a popular snack during Pongal and Makar Sankranti. It’s a wonderful way to celebrate!

Serving Suggestions

Serve Urad Dal Vada Kanji chilled, as a refreshing snack or a light meal. It’s fantastic on a hot day! I love pairing it with a cup of hot chai.

Storage Instructions

You can store the vadas and kanji separately in the refrigerator for up to 2 days. Assemble just before serving to maintain the vadas’ crispness.

FAQs

Let’s answer some common questions:

• What is Kanji and what are its health benefits? Kanji is a traditional South Indian fermented drink made with black carrots or mustard seeds. It’s known for its probiotic benefits, aiding digestion and boosting immunity.
• Can I use a different type of dal for the vadas? While urad and moong dal are traditional, you could experiment with chana dal (split chickpeas), but the texture will be different.
• How do I know when the Kanji is perfectly fermented? The kanji is ready when it develops a slightly sour aroma and a cloudy appearance.
• Can I make the vadas ahead of time? Yes, you can fry the vadas ahead of time and store them in an airtight container. Just remember to soak them in water before serving.
• What is the best way to serve Urad Dal Vada Kanji? Chilled, in a bowl, garnished with fresh cilantro. Simple and delicious!