Kanji vada

Ingredients

urad dal   1 kg

asafoetida   1/4 tsp

salt  3 tsp or to taste 

 mustard seeds powdered fine  4 tsp

red chili powder   2 tsp or to taste

6 jugs water (1 jug = 6 glasses)

Oil for deep frying

baking pdr.  a big pinch

Method

Wash and soak the dal for 3 hours and grind to a fine paste adding very little water. The batter should be  like a vada batter.

Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.

Pre-heat oil in a deep frying pan, place a plastic sheet in your palm. Wet the plastic sheet and place a little batter and shape it flat with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown.

Mix the mustard seed powder , salt, red chilli powder and whole red chillies asafoetida into the water in a glass or earthen pot or jug. Put the fried vadas into the water. Cover the mouth of the jug with a clean cloth and let stand for 6 days.

Chill before serving the vadas with the kanji.

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