Kanji Ke Vade

Ingredients:   Method:
1 kg Urad dal
4 tsp Rai, finely ground
2 tsp Red chilies powder
2 pinch of hing Powder
Salt to taste
Oil for frying
6 Jugs of water
Whole red chilies



Soak 1 kg urad dal overnight. Grind to make a fine paste. Whisk the paste until it turns fluffy.

In a frying pan, Heat oil. Shape it into one inch vada. Let it slide one by one into the hot oil. Deep fry the vadas till golden brown.

Put a griddle (tawa) on the flame and place hing on it. Take a pot and turn it upside down on the griddle as soon as the hing starts emitting an aroma.

Take it off after some time and fill it with warm water. Mix red chili powder, rai, whole red chilies, and salt into the water.

Put the vadas into the pot. Cover with a muslin cloth and tie it. Keep this pot in the sun during daytime until water turns sour.