Kanji Bada


1-2 cups washed and soaked whole urad dal( without skin) for about 2 to 3 hours

oil for frying

5 cups of water for soaking the fried vada

Pinch of Asafoetida

Pinch of turmeric powder

Pinch of red chilli powder

salt as per taste

2  3/4 Tbsp of mustard powder


For Making Vada

Drain the water from the soaked urad dal and grind it until it becomes a smooth batter. If required add very little water so that it’s easy to grind.( Make you sure you don’t add more water otherwise batter would be become watery.)once the batter is ready take it in a bowl and give it a good stir.

Heat the oil in a pan. Once the oil is hot, take batter in a spoon and pour it slowly in the oil on a medium flame. once it turns to golden brown in color take it out.Repeat the same with the rest of the batter. As soon as you have made all the vada’s dip them into the bowl of water for about 15mins and then squeeze each vada by placing them between your palms does releasing the excess water in Vada’s.

In a bowl take 5 cups of water and add asafoetida, turmeric, red chilli powder, mustard powder and salt then mix it well. Finally add the squeezed vada’s to water and refrigerate them for at least two hours. Serve chilled.


Note: You can also prepare kanji vada’s water atleast 2 days ahead and refrigerate it if you like sour water.

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