Beetroot Carrot Kanji Vada

Name: Beetroot Carrot Kanji Vada
Total time: 261900 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 1 beetroot; 2 carrots; 2 –3 green chilies; 1 tbsp black salt; 1 tbsp salt; 1 tsp asafoetida (hing); 1.5 litres boiled and cooled water; 1 clean glass or earthen jar; 2 –3 tbsp yellow mustard seeds; 1 1/2 tbsp black mustard seeds; 1 tbsp black peppercorns; 1 tsp carom seeds (ajwain); 1 tsp cumin seeds; 1 cup yellow moong dal; 1/2 cup urad dal; 2 –3 green chilies; 1 tsp salt (or to taste); 1 tsp whole cumin seeds; 1 tsp asafoetida (hing); 1 tsp black salt; Oil for deep frying, /as required; 2-3 cup Warm water for soaking the vadas; as needed Salt,; 1/2 cup dry boondi; 1/2 cup fresh mint leaves; 1 small piece of charcoal; 1 little ghee

Swati Ganguly Chatterjee @Swatirrannaghor_2021

Maharashtra

#CA26
Cookpad Apron Challenge
WEEK:- 11
THEME:- lost & Found Recipes!
#Beetrootkanji
Kanji Vada is a traditional North Indian fermented drink. It is believed to have originated in Rajasthan and later became popular in Uttar Pradesh, Madhya Pradesh, Punjab, and even some southern states of India.
Kanji is a probiotic beverage that is highly beneficial for gut health and digestion. It is also an excellent cooling drink during hot summer days. Traditionally, Kanji is prepared by combining coarsely ground spices, salt, black salt, asafoetida (hing), and boiled-cooled water, then fermenting the mixture in a clean glass or earthen pot under sunlight for a few days. It is commonly made with black carrots during winter, but beetroot and carrots are also widely used.

Swati Ganguly Chatterjee @Swatirrannaghor_2021

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Ingredients

For fermantion: 48-72 hr,Pre 30min,Assemble:15min

3-4 people

1beetroot
2carrots
2–3 green chilies
1 tbspblack salt
1 tbspsalt
1 tspasafoetida (hing)
1.5 litresboiled and cooled water
1clean glass or earthen jar
2–3 tbsp yellow mustard seeds
1 1/2 tbspblack mustard seeds
1 tbspblack peppercorns
1 tspcarom seeds (ajwain)
1 tspcumin seeds
1 cupyellow moong dal
1/2 cupurad dal
2–3 green chilies
1 tspsalt (or to taste)
1 tspwhole cumin seeds
1 tspasafoetida (hing)
1 tspblack salt
Oil for deep frying, /as required
2-3 cupWarm water for soaking the vadas
as neededSalt,
1/2 cupdry boondi
1/2 cupfresh mint leaves
1small piece of charcoal
1little ghee

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Steps

For fermantion: 48-72 hr,Pre 30min,Assemble:15min

1

Preparing the Kanji
Dry roast all the ingredients listed under the spice mix and coarsely grind them.
2

Peel the beetroot and carrots, then cut them into long, thin strips like French fries.
Boil the water and allow it to cool slightly.
3

In a large bowl, combine the beetroot, carrots, green chilies, salt, black salt, hing, and 3–4 tablespoons of the roasted spice powder.
4

Pour in the lukewarm boiled water and mix everything well.
Transfer the mixture to a clean, sterilized glass jar and cover the mouth of the jar with a thin muslin cloth.
5

Keep the jar in sunlight for 3–4 days to ferment.Stir the mixture thoroughly once or twice every day during the fermentation process.
6

Preparing the Vadas
Wash the moong dal and urad dal thoroughly and soak them overnight.
Drain the water and grind the dals with green chilies, cumin seeds, salt, and a little water to form a smooth batter.
Transfer the batter to a bowl and add black salt and hing.
7

Beat the batter well using your hand until it becomes light and fluffy.
8

Heat oil in a pan. Shape small portions of the batter into balls and gently drop them into the oil.
Fry on medium-low heat until golden and cooked through.
9

Remove and place them in warm salted water for 4–5 minutes.
Gently squeeze out the excess water from the soaked vadas.
10

Assembling the Kanji Vada
After 3–4 days of fermentation, strain or pour the Kanji into a serving container and chill it in the refrigerator.
Add the prepared vadas to the chilled Kanji and allow them to soak well.
11

Giving a Smoky Flavor (Dhungar Method)
Light a piece of charcoal until red hot.
Place a small bowl in the center of the Kanji container.
12

Put the hot charcoal in the bowl and drizzle a little ghee over it.
Immediately cover the container and let the smoke infuse for 1–2 minutes.
Remove the charcoal bowl.
13

Add fresh mint leaves and dry boondi to the Kanji.
Mix gently.
Pour into earthen cups or serving bowls.
Garnish as desired and serve chilled.
14

Enjoy this refreshing, tangy, probiotic-rich Beetroot Carrot Kanji Vada – a perfect summer cooler with a delicious smoky touch!

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Swati Ganguly Chatterjee @Swatirrannaghor_2021

on June 08, 2026 10:35

Maharashtra

Ranna korte bhalo lage,natun ranna shikte ichha kore.For me, cooking is a journey of discovery, love, and endless inspiration.I truly enjoy exploring innovative and different types of recipes, experimenting with new ingredients, flavors, and techniques.My YouTube channelhttps://youtube.com/channel/UCZu1MBiyFIOuxczJY13gUUQhttps://youtube.com/@swatirrannaghor6108?si=mBkLyEsRVIIwrlwk