Kanji Vada.

To prepare Kanji, first coarsely grind the mustard seeds..Add in it red Chilli pwd, turmeric pwd, black peppers pwd, salt in a large/ Deep glass container .. Mix all.

Next , add around 4-5 cups of lukewarm water, mix them very well and keep it aside for fermentation.. Shake the container twice a day..

Fermentation - it will take 2 or 3 days to mature (ferment) perfectly. Kanji tastes great on fourth day when all spices mix together and create a tangy-zingy taste.

For preparing Vada - drain the excess water of moong dal and grind it (without adding water) into a fine /smooth paste.

Transfer it into a large vessel .. add hing , sounf Powder, black pepper pwd , green chillies paste and a little amount of salt .. Whip it well with your hands till it's​ light & fluffy.

Now heat sufficient oil in a woke and drop small portion of Dal batter in hot oil directly by your hands carefully.. Deep fry all Vadas in small batches till they turn nice golden .. Take them out .

In the meantime take some lukewarm water (salted) in a wide Bowl and soak the vadas in this water for about 10 minutes.

After that take out Vadas from water.. Squeeze them to remove extra water and soak them in prepared Kanji..

Soak them atleast 3 to 4 hours in the kanji before serving.. Keep it in the refrigerator.. You can consume it within a week.

Garnish it with mint-coriander leaves and Serve it chilled .. This is a home​made drink with taste and health benefits.. Enjoy..:smiley: