KANJI VADA RECIPE

• For Bhallas :
• Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste and whisk it very well so that the mixture is fluffy.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown on a moderate heat.
• Take care not to make the vadas too thick.
• For Kanji :
• Heat tawa (griddle) and put the a pinch hing on it.
• Take an earthenware pot (matka), and as soon as the hing emits an aroma (smoke), turn the pot upside down on the tawa to soak up the smell.
• Now fill the pot with 36 glasses of warm water and rai, salt and chili powder, mix well..
• Add the fried vadas to it.
• Cover the mouth of the pot tightly with muslin / cheese colth.
• Keep the pot in sunlight for 7-8 days.
• Take care to keep inside in a warm place at night.
• After 8 days it tastes sour (khatta) it is ready to be served.