Kanji Vada

Kanji Vada

INGREDIENTS

• 1/2 kg washed black gram dal
• 2 pinch of Asafetida (Hing)
• 15 glasses of water
• 4 tsp Mustard seeds (grounded)
• Oil to fry
• Salt & Red Chili Powder

METHOD

For Bhallas:

• Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste and whisk it very well so that the mixture is fluffy.
• Heat oil in a Chef series casserole and drop a spoonful of batter and fry till golden brown on a moderate heat.
• Take care not to make the vadas too thick.

For Kanji:

• Heat chef series frying pan and put a pinch hing on it.
• Take an earthenware pot (matka), and as soon as the hing emits an aroma (smoke), turn the post upside down on the frying pan to soak up the smell.
• Now fill the pot with warm water and ground mustard seed, salt and chili powder, mix well.
• Add the fried vadas to it.
• Cover the mouth of the pot tightly with muslin cloth.
• Keep the pot in sunlight for 7-8 days.
• Take care to keep inside in a warm place at night
• After 8 days it tastes sour (khatta) it is ready to be served.