Kanji Ke Vade Recipe

• 1 kg Urad dal
• 4 tsp Rai, finely ground
• 2 tsp Red chillies, pounded
• 2 Small pieces hing
• 3 tsp Salt
• Oil
• 6 Jugs of water
• Whole red chillies

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