| • | Soak 1 kg urad dal overnight.
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| • | Grind to make fine paste. Whisk the paste in a vessel so that it turns fluffy.
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| • | In a frying pan, Heat oil.
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| • | Place a wet cloth on your left palm. Put little mixture onto the wet cloth and flatten it.
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| • | Shape it into one inch vada. Let it slide one by one into the hot oil
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| • | Deep fry the vadas till golden brown.
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| • | Put a griddle (tawa) on the flame and place few crystals of hing on it.
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| • | Take an earthen pot and turn it upside down on the griddle as soon as the hing starts emitting an aroma.
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| • | Take it off after some time and fill it with warm water.
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| • | Mix red chili powder, rai, whole red chilies, and salt into the water.
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| • | Put the vadas into the pot. Cover with a muslin cloth and tie it.
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| • | Keep this pot in the sun during daytime for 8 days. |
