Kanji Water Recipe

Kanji Vada is a popular drink of North India especially in Rajasthan and Uttar Pradesh. Kanji is basically a fermented drink made with ground mustard seeds and few spices.This is mainly made during winters and you can add black carrots and beets to make kanji ki gajar, or kanji pickle.

Kanji vada -During Holi a delicious and different version is made using lentil nuggets  soaked in the tangy and sour  fermented kanji, which is popularly known as Kanji Vadas. Kanji is very good for digestion . It is made after Holi and Diwali so that we can digest the heavy food consumed during these festivals.

The lentil used to make kanji vada depends on regional and personal choice. Some prefer to make them with yellow lentils/moong daal only, Some add little urad daal with yellow moong daal, some use mix lentils, but in Rajasthan the vadas/nuggets are made mainly with  either yellow moong daal or with a combination of moth daal and moong daal. You can use any combination they taste great every way.

Parboiled Rice Porridge (puzhungal Arisi Kanji)

For making kanji use either boiled and cooled water or use mineral water. Mustard seeds are ground and added in the water to give tangy taste. You can use grind black mustard seeds or use the yellow rai kuria , both work fine just a slight difference in colour.

After adding mustard powder, salt, chili powder, turmeric and asafoetida / hing let the water ferment for around 3-4 days. the fermentation time depends on the heat in the climate, it may take longer time in winter. Addition of turmeric is optional though I prefer adding it.

Soak lentil overnight then wash again and grind to make a fine medium thick batter. Deep fry small vada’s or pakodi’s in hot oil.When the water taste sour then add the fried vada’s in it and let the vada’s soak the flavors for a day or minimum 5-6 hours, make sure the vada swell up well and become soft after adding in the kanji. Now you can refrigerate the kanji vada’s and serve chilled kanji when ever required.

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1-Addition of turmeric and mustard oil is optional, but I like to add some colour in the kanji water by adding turmeric  . 2-After the kanji become sour, keep it refrigerated up to 2 weeks. 3-First boil and cool the water or use mineral water to make kanji. 4-You can also add carrots, beets, turnip or potato in it .Learn to make Kanji recipe – a traditional North Indian fermented drink. This healthy probiotic drink is traditionally made with black carrots. But with all the health benefits, my easy recipe is made with juicy red carrots and beets.

Kanji is a probiotic drink made in the Northern Indian states. You can compare it with Kombucha, but the process of making kanji is entirely different than Kombucha.

Arisi Kanji / Roasted Rice Porridge

Being a probiotic drink it is extremely good for the gut and improves digestion. Traditionally Kanji recipe is made with black carrots and this drink has a dark purple color. I do not get black carrots and I make this healthy drink with red carrots.

Kanji is spiced with ground mustard seeds, red chilli powder and black salt or salt. The carrots, spices, seasonings are mixed with some boiled cooled water and kept to ferment for a few days.

The entire drink with its ingredients is filled in a glass or ceramic jar. These jars are kept in the sunlight and the drink is allowed to ferment for 2 to 3 to 4 days.

Carrot Kanji Recipe [indian Probiotic Drink For A Healthy Gut, Digestive Recipe]

It depends on how the sun is behaving in your region. So the drink can be kept for 4 to 5 days if the sunlight is not enough. If it is hot or very hot, then 1 to 2 to 3 days are enough for the drink to get naturally fermented.

The mustard in the kanji drink keeps the body warm during the cold winters of North India. The fermentation process changes the flavors of the drink and makes it probiotic. The taste is mild sweet and sour with that unique aroma of a fermented drink.

Kanji is served as an appetizer drink. It has a sour, spicy and pungent taste. This taste is an acquired one – either you will like or won’t like it, just like Kombucha.

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With all of you, I share my family recipe to make this healthy drink. I have learnt this method of making Kanji from my mother-in-law.

She makes this drink every year with black carrots, while I use a mix of carrots and beets to get that dark reddish-purple color – as black carrots are difficult to get where I live.

While I do make kombucha almost all year around, I make kanji only during the winters. In the Indian winters, I get access to fresh tender juicy red carrots, which is not the case through out the whole year.

How To Make Kanji Drink

The carrots and beets get pickled during the process of fermentation. They have a lovely fermented, pickled flavor and taste. So can be served as a side condiment with any Indian main course or added to salads, wraps, burgers.

. I have given details of the vada recipe in the notes section of the recipe card below, if you would like to make them.

The soft vada soaked in the sour kanji drink tastes so good. If you like dahi vada, probably you will kanji vada as well.

Rice Or Ragi Or Sago Kanji

1: Rinse, peel and chop the carrot into batons or sticks with 1.5 to 2 inches length as shown in the photo below. Peel and chop the beets into 1.5 to 2 inches wedges or sticks.

That you can use orange carrots, if you do not have red carrots. If you are not a fan or beets, skip them and swap with 1 more medium-sized carrot.

2: In a dry grinder, grind the 2 tablespoons yellow mustard to a fine powder. If including black or brown mustard, use 1 tablespoon.

Kanji Vada Recipe (step By Step + Video)

3: Boil water first. Let it cool at room temperature. In clean and dry ceramic or glass jar with a wide mouth, add the carrots, beets, ground yellow mustard powder, black salt or regular salt and red chili powder.

Pour this boiled cooled water in the jars. If you prefer, you can filter the water using a fine mesh strainer while pouring it in the jar.

5: Cover loosely with a lid or secure and tie a muslin/cheese cloth on the mouth of the jars or bottles. Keep the jars or bottles in sunlight.

Paal Kanji Recipe

Stir the mixture every next day with a clean wooden spoon before placing in the sun. Alternatively shake the jar instead of mixing with the spoon.

6: When the drink starts tasting sour, it means the carrot kanji is ready. Keep the kanji drinkin the refrigerator or serve straightway.

You could add a few ice cubes while serving. I like to have cold kanji, so I refrigerate it for a few hours. Kanji keeps well in the fridge for 4 to 5 days.

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Drink the kanji before meals or anytime during the day. Serve the fermented carrot and beets sticks as a pickle with any Indian main course.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Learn to make Kanji that is a traditional North Indian fermented drink. This healthy probiotic drink is traditionally made with black carrots. But with all the health benefits, my easy recipe is made with regular red carrots and beets.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.Kanji Drink is a traditional north Indian probiotic drink that is made by fermenting carrots in water and spices. It comes together in under 15 minutes of prep time (vegan, gluten-free).

Kanji Drink is a traditional North Indian fermented drink prepared mostly in winter. In my home, it is a must-drink to make for the festival of Holi.

It has a very unique color and taste, and it also uses a unique method of preparation, that of being fermented for 2-5 days.

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India has a tradition of making fermented food like pickles, dosa, idli, and yogurt, etc and this Kanji drink recipe is a great addition to the list.

It’s super quick to bring together and then all you need to do is to keep it in good sunlight to ferment.

This drink is rich in antioxidants and dietary fibers. It is also a good source of vitamin K, vitamin C, potassium, and manganese. Kanji

Kanji (indian Probiotic Drink)