100gram urad / moong dal

2tbsp coarse mustard powder

1 tbsp salt

1tsp black salt

1/2tsp red chili powder

A pinch of hing

2 drops of ghee / oil

1 piece of coal

Method –

Allow to heat a piece of coal on gas stove. Place a small katori in a big vessel. Keep warm coal in the katori, sprinkle hing on coal and few drops of oil. Immediately cover the vessel with a plate and keep aside for 10 minutes. After 10 minutes uncover the vessel, remove katori along with coal from the vessel. Add 2 litre water and cover again. Keep aside for 5 minutes, uncover the vessel, add salt, black salt, red chili powder in water and cover, keep in a warm place for 24-36 hours.

Next day soak for 4 hours. Remove all the water and prepare a fine, thick paste in a mixer jar. Transfer dal paste in a bowl. Beat the paste with your hands till it becomes light, airy and fluffy.

Heat oil and fry small vadas from the dal paste, fry on medium flame till they become light brown in colour. Take them out. Take clean water in a big bowl. Add 1 tsp salt and soak all the fried vadas in salted water, cover and keep aside for 20 minutes. After 20 minutes squeeze the vadas gently and remove all the water. Now put all the vadas in spiced water which we prepared a day before. Mix, cover and keep aside for 12-24 hours, after 12 hours the water is fermented properly. Enjoy this healthy and tasty kanji vada. After one day you can keep it in the fridge.

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