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Soft drinks from Rajasthan
Kanji vada is a Rajasthani festive dish of fried moong-dal fritters soaked in a sour, pungent mustard water. Ground mustard seed, salt, chilli and asafoetida are stirred into water and left in a jar for a few days, stirred daily, until sharply sour. Only home recipes describe it; no study was found.
A short entry: the sources we found record only what is said here about Kanji vada itself. Its own sources do not record how it is made, so the steps and scenes below are those of Kanji (black carrot), the closest documented soft drinks ferment, shown as a guide to the method, not as a record of Kanji vada.
| Ground yellow mustard seed | [s1] |
| Salt, red chilli and asafoetida | [s1] |
| Water | [s1] |
| Fried moong-dal fritters (vada) | Soaked in the finished kanji[s1] |
| Starter | spontaneous |
Total time across the steps of Kanji (black carrot): 5 days – 10 days
What changes: Purple carrots are washed and finely grated
Output: grated carrot.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kanji vada is a Rajasthani festive dish of fried moong-dal fritters soaked in a sour, pungent mustard water. Ground mustard seed, salt, chilli and asafoetida are stirred into water and left in a jar for a few days, stirred daily, until sharply sour. Only home recipes describe it; no study was found. Made in 2 steps over 2.2 days – 6 days. The longest step, stir mustard, salt and spices into water and leave in a jar, takes 2–5 days (maayeka.com 2014 and whiskaffair.com kanji va…). Lactic acid bacteria does most of the fermenting.
| Main step | 2–5 daysReported[s1] | Stir mustard, salt and spices into water and leave in a jar |
|---|
Kanji vada sours plain water with ground mustard seed and spices, not vegetables; the black carrot kanji of north India ferments carrots in salted water.
Every number is labelled with how it is known. How this atlas is made
