| • | In a bowl, add mustard seeds, black salt, chilli powder and salt. Blend this mixture in a mixer to make a fine powder.
|
| • | Now, add 1½ litres of water to this mixture and mix well. The kanji is ready. All you need to do now is refrigerate it for about 24 hours.
|
| • | To make the vadas, soak the moong dal in water for about four hours. Thereafter, drain out the water and make a coarse paste of moong dal.
|
| • | Add ginger paste, green chilli paste, salt, hing and fennel seeds to the moong dal mixture and mix well.
|
| • | Now, take a pan and heat oil in it.
|
| • | Take about two tablespoons of the paste in wet hand and give it a circular shape. Now fry this in the hot oil till it turns golden brown.
|
| • | Repeat the same procedure with rest of the moong dal paste.
|
| • | Keep aside the fried vadas and let them cool.
|
| • | Put these vadas in water for about an hour, so that they become soft. Thereafter, squeeze out the water from the vadas and soak them in the kanji.
|
| • | Keep them in the kanji for atleast one hour.
|
| • | Enjoy chilled and spicy Kanji vadas. |
