INGREDIENTS
- 1kg Urad Daal
- 2 pinch of Asafetida (Hing)
- 36 glasses of Water
- 4 tsp Rai (ground)
- 3 tsp Salt or to taste
- 2 tsp Red Chili Powder
- Oil for deep frying
- METHOD
- For VADA
- Clean, wash and soak the daal overnight.
- Grind it into smooth paste.
- Add salt to taste and whisk it very well so that the mixture is fluffy.
- Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown on a moderate heat.
- Take care not to make the vadas too thick.
- For Kanji :
- Heat tawa (griddle) and put the a pinch hing on it.
- Take an earthenware pot (matka), and as soon as the hing emits an aroma (smoke), turn the pot upside down on the tawa to soak up the smell.
- Now fill the pot with 36 glasses of warm water and rai, salt and chili powder, mix well.. Add the fried vadas to it.
- Cover the mouth of the pot tightly with muslin / cheese colth.
- Keep the pot in sunlight for 2 to 3days.
- Take care to keep inside in a warm place at night.
- After 3 days it tastes sour (khatta) it is ready to be served.
