Thursday, Dec 20 2007

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Kanji Ka Vada

Ingredients:

For Vadas:
200 gms urad dal
Salt as per taste
Oil for deep frying

Fro Kanji:
2 tsp salt
2 tsp mustard powder
2 tsp red chilli powder
1 pinch hing
1.5 litres water
1 earthen pot

  Method: For Vadas:

1. Wash and soak dal for 4-5 hours or overnight.
2. Grind to a smooth thick paste
3. Batter should be thick enough to put lumps in oil.
4. Add salt as per taste
5. Whisk the mixture to make it fluffy.
6. Heat oil in a frying pan.
7. When hot, let down dumplings the size of ping pong balls.
8. Fry on medium heat, till golden brown.
9. Drain, keep aside. Repeat for all batter.

  For Kanji:

1. Pour water in the earthen pot
2. Add all the ingredients in it
3. Put the vadas in water
4. Cover the earthen pot with muslin cloth and tie it
5. Keep the covered pot in sun for 3-4 days
6. Serve the vadas with the kanji

  Note: Should be consumed in 4 days after vadas are put in kanji

  Making Time: 30 minutes for vadas and 3-4 days for the Kanji vadas Makes: 20-25 vadas

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