Thursday, Dec 20 2007

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Kanji Vada

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 fry

For kanji:
1 litre water
1 tsp. mustard seeds, finely powdered
Red chilli powder to taste
Salt to taste
3-4 pinches asafetida
1 tbsp. coriander leaves finely chopped

METHOD:

For vadas:

1. Wash, deskin, and drain dal.
2. Wet grind to a thick batter.
3. Add all other ingredients, mix well.
4. Heat oil in a deep frying pan.
5. Add small dumplings of batter.
6. Fry on medium flame till golden.
7. Drain with perforated spoon, keep aside.
8. Repeat for all batter.

For kanji:

1. Mix water and mustard seed powder.
2. Add salt, chilli and asafetida.

To proceed:

1. Add 2 cupfuls of vadas to this water, cover vessel.
2. Keep aside in refrigerator, for at least 30-35 hours.
3. Add coriander leaves just before servings.
4. Serve 5-6 vadas with a ladleful of water in individual bowls.

Making time: 30 minutes
Makes:           5 servings
Shelflife:        2 days refrigerated