Kanji Vada Recipe

• STEP 1.Take a bowl half filled with water and add some yellow powdered mustard in it. Add 1 spoon blacksalt,  asafoetida,  red chilli powder,  turmeric powder,  mustard oil and mix nicely. Now keep this mixture for 2-3 days. Keep stirring at times.

• STEP 2.Take 2 cups of moong dal and soak it in water overnight and then grind it well. Add some green chillies and ginger pieces before grinding (optional).

• STEP 3.Make sure the dal is of thick consistency. Transfer it in a bowl and add some gram flour and mix well. Make sure it binds well. Now add a spoon of cumin seeds, red chilli powder, coriander seeds, salt and cilantro. Mix properly.

• STEP 4.Take the mixture and use your hands to form small doughs. 2. Take a deep frying pan and keep adding the doughs. Cook till it turns golden brown.

step 5

• STEP 5.(method 2)

• STEP 6.Take an idli maker and place the mixture in it. Cook for 3-4 minutes. This way the vada

• STEP 7.This way vada will be ready with minimum oil and grease. They will be ready soon.

• STEP 8.Now when all vadas are ready, take a bowl full of water and dip the vada in water for 20 mins.

step 11

• STEP 9.Cooking of kanji-

• STEP 10.Take some burnt coal and sprinkle some ghee and asafoetida. Let the kanji soak the smoke of coal.

• STEP 11.Now keep the kanji vada for 2 days. Serve after the yeast overtakes.

step 14

• STEP 12.Serve with some tamarind sauce and yogurt