Kanji Vada

ingredients

For vadas

Yellow moong dal – 2 cup

Ginger green chilli paste – 1 tsp

Coriander seed coarsely powdered – 1 tsp

Fennel seed – ½ tsp

Asafoetida – ½ tsp

Baking powder – a pinch

Fresh coriander leaves – ¼ cup

For kanji

Mustard seeds – ¼ cup

Red chilli powder- 1 tsp

Black salt – 1 tsp

Salt as per taste

Method

For making kanji

Mix all the ingredients together and grind it to a fine powder. Dissolve this powder in 1 ½ litre of water. Mix well and leave it to ferment for 2 days. When the kanji turns sour, refrigerate it.

For making vada

Drain water from moong dal and grind it to a fine paste without adding water.

To this add the paste of ginger green chilli, fennel seed, coriander seed, coriander leaves, baking soda, asafoetida and salt.

Whisk it with your hands for at least 10 to 15 minutes to make the batter light.

Shape into small round balls and deep fry in hot oil till golden brown in color.

Remove on absorbent paper and leave it to cool.

Soak this vada in water for 5 to 10 minutes and then gently squeeze out the excess water and dip them in kanji water and leave them to soak for at least one hour. Keep it refrigerated. Serve chilled.