KANJI VADA

Ingredients:---

For vada
Split green gram dal(dhuli moong dal) - 1 cup (soaked),
Asafoetida - 1/2 tsp,
Green chillies - 2 (make a paste),
Cumin seeds - 1 tsp (crushed coarsely),
Aniseed (saunf) - 1/2 tsp (crushed),
Coriander seeds - 1/2 tsp,
Crushed peppercorn - 8-10 (crushed),
For kanji, Water - 1 ltr,
Powdered rai (mustard seeds) - 1 tsp,
Asafoetida - 3/4 pinches,
Red chilli powder and salt to taste,

Method

For kanji
1. Mix water, mustard powder, asfoetida, red chilli powder and salt.
2. Set aside for about two days to ferment, when the water becomes sour keep it in the fridge.

For vada
1. Drain the dal and grind to a fine paste without water.
2. Add asafoetida, coriander and saunf.
3. Add salt peppercorn and chilli paste.
4. Whisk the batter in one direction for 10-15 minutes to make the batter light.
5. Heat sufficient oil in a kadhai.
6. Drop the batter in tablespoonfuls into the hot oil.
7. Deep fry vadas in hot oil till golden brown.
8. Add these vadas into the kanji and refrigerate for one day.