KANJI VADAS

Cooking Time : 15 mins.
Preparation Time : 1 day.
Serves 4.

For the kanji
1/4 cup split mustard seeds (rai ka kuria)
1 tablespoon black salt (sanchal)
1 1/2 teaspoons chilli powder
salt to taste

For the vadas
2 1/2 cups soaked yellow moong dal (split yellow gram)
1 teaspoon ginger-green chilli paste
1/2 teaspoon fennel seeds
1/4 teaspoon asafoetida (hing)
salt to taste

Other ingredients
oil for deep frying

For the kanji
1. Combine all the ingredients and grind to a fine powder.
2. Dissolve this powder in 1½ litres of water, cover and keep refrigerated for 24 hours to allow all the flavours to blend.

For the vadas
1. Drain and grind the moong dal to a coarse paste without using water.
2. Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.
3. Wet your hands, take 2 tablespoons of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle.
4. Repeat with the remaining paste.
5. Deep fry the circles in hot oil over a medium flame till golden brown in colour.
6. Drain on absorbent paper and cool.

How to proceed
1. 1. Soak the vadas in water for approx. 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.
2. 2. Place the vadas in the kanji and allow them to soak for at least 1 hour.
3. Serve chilled.