Kanji Wada [Holi Special]

Kanji Wada is a popular North Indian snack that consists of fried dumplings made of moong dal (split green gram) served with tangy and spicy fermented rice water called “Kanji”.


  • 1 cup Split Yellow Moong Dal (without skin)
  • 1/4 cup Chana Dal (Split Bengal Gram)
  • 2-3 Green Chilies (finely chopped)
  • 1 inch Ginger (finely chopped)
  • 1/4 teaspoon Asafoetida (Hing)
  • 1/2 teaspoon Turmeric Powder
  • Salt to taste
  • Oil for deep frying
  • 2 cups Kanji

For Kanji :

  • 1 tablespoon Yellow Mustard
  • 1 tablespoon Black Mustard
  • Turmeric Powder, 1/2 tsp.
  • 1 teaspoon red pepper powder
  • 1/4 teaspoon Hing (Asafoetida)
  • 2 Litres Warm (Boil it & cool it down)
  • 2 teaspoons Black Salt
  • 2 teaspoons Salt


  • To make Kanji, Take a large glass or ceramic jar and add the boiled and cooled water to it.
  • In a separate bowl, mix yellow and black mustard seeds, turmeric powder, red pepper powder, hing, black salt, and regular salt.
  • Add this mixture to the jar with water, mix well and keep aside.
  • Cover the jar with a muslin cloth and keep it in a warm place for at least 2-3 days for fermentation. Stir it once a day with a clean spoon.
  • After 2-3 days, the Kanji will be ready. Strain it using a fine mesh strainer and keep it in the refrigerator until ready to serve.

For Wada:

  1. Soak the split yellow moong dal and chana dal in enough water for 3-4 hours.
  2. Drain the water and grind the dal mixture into a smooth paste using a mixer grinder.
  3. Add chopped green chillies, ginger, asafoetida, turmeric powder, and salt to the dal paste and mix well.
  4. Heat oil in a deep frying pan over medium heat.
  5. Wet your palms with water and take a small portion of the dal mixture and shape it into a small ball or flatten it into a disc.
  6. Carefully drop the wada into the hot oil and fry until golden brown and crispy.
  7. Drain the fried wadas on a paper towel to remove excess oil.

To Serve:

  • Take 2 cups of Kanji in a bowl and add a pinch of salt.
  • Add 2-3 wadas to the Kanji and let them soak for a few minutes.
  • Serve Kanji Wada with mint-coriander chutney or tamarind chutney.
  • Enjoy your delicious and healthy Kanji Wada!

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