Kanji Ke Vade

  • 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.