Name: Kanji vada recipe by Dipti Mehrotra at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 6
Ingredients: For the kanji :-; Black mustard seed- 1/2 cup; Red chilly powder- 1-2 tsp; Hing- 1/2 tsp; Water- 1 litre; Salt to taste; For the vada;-; Urad dal- 1 cup ( soak for one hour ); Ginger- chilly paste - 1 tsp; Hing -1/4 tsp; Oil for deep frying

Ingredients Serving: 6

For the kanji :-
Black mustard seed- 1/2 cup
Red chilly powder- 1-2 tsp
Hing- 1/2 tsp
Water- 1 litre
Salt to taste
For the vada;-
Urad dal- 1 cup ( soak for one hour )
Ginger- chilly paste - 1 tsp
Hing -1/4 tsp
Oil for deep frying

Instructions

For the kanji take black musturd seed in a mixer and make a smooth powder
Transfer the powder into a deep bowl and add water. Salt. Hing and red chilly powder and mix well.
Cover it with lid and keep rest for 2 days.
For the vada blend the urad dal in a mixer to a coarse paste without using any water.
Add ginger- chilly paste and hing and mix well
Take oil into a deep frying pan. Wet your hand and take 1/2 tsp of dal paste on your palm and shape into circle
Drop it in hot oil and deep fry on o medium flame till it turns golden brown of all sides. 4-5 badas can be deep fry at a time
Drain it on an absorbent paper.repeat it to make more vadas. Keep aside.
Place the vadas in the kanji water and allow them to soak for at least 1 day
After two days serve it.

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