Kanji Vada

 Ingredients and Prep

Soak ½ cup urad dal(husked black gram) in water overnight or for 6 to 8 hours. Drain the extra water. Rinse the soaked lentils a few times draining all the water.

In a blender or grinder, grind the urad dal with 1 green chili, ½ tsp cumin, a pinch of asafoetida, 1 inch ginger and salt with very less water to a thick flowing batter.

Heat oil for deep frying in a pan or kadai (wok). Gently place spoonfuls of the the batter into medium hot oil. Fry the vada until they are golden and crisp. Drain on kitchen paper towels for a few minutes

Then soak the fried vadas in water for 12-15 minutes. Gently press the soaked vada between the palms of your hands to squeeze out the extra water.

Soak these vadas in the kanji for a few hours or overnight in the refrigerator. Serve kanji vada cold or chilled.

 

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