Ingredients

• For vadas:
• 1 cup - green gram dal with skin, washed and soaked for 3 - 4 hours
• 2 - green chillies crushed
• 1 tsp - cumin seeds crushed coarsely
• 1/2 tsp - dried mint powder
• 1/2 tsp - aniseed crushed
• 1/2 tsp - coriander seeds crushed
• Salt to taste
• Oil to deep fried
• For kanji:
• 1 litre - water
• 1 tsp - mustard seeds, finely powdered
• Red chilli powder to taste
• Salt to taste
• 3 - 4 pinches - asafoetida
• 1 tbsp - coriander leaves finely chopped

How to Make Kanji Vada

• For vadas:
• Wash, de-skin, and drain dal.
• Wet grind to a thick batter.
• Add all other ingredients, mix well.
• Heat oil in a Deep Frieding pan.
• Add small dumplings of batter.
• Fry on medium flame till golden.
• Drain with perforated spoon, keep aside.
• Repeat for all batter.
• For kanji:
• Mix water and mustard seed powder.
• Add salt, chilli and asafoetida.
• To proceed:
• Add 2 cups of vadas to this water, cover vessel.
• Keep aside in refrigerator, for at least 3 to 4 hours.
• Add coriander leaves just before serving.
• Serve 5 - 6 vadas with a ladle of water in individual bowls.