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Wednesday, March 11, 2009

Kanji Vada


1 and 1/2 cup moong dal.
Some ginger and green chillies
2 pcs(small) hing
2 tsp salt
4 tsp rai (finely ground black mustard seeds)
2 glass of water
Oil for deep frying.

Method :

Soak moong dal for 2-3 hours and grind to a fine paste along with ginger and green chillies. Put it n a vessel and whisk it well. Heat oil well in a deep frying pan. Test if the oil is ready by dropping a little of the mixture into the pan if it fluffs up and floats to the surface the oil is ready. Take a piece of wet cloth on your left palm. This allows the vadas to slide off into the pan without difficulty. Put some of the mixture onto the cloth and flatten it, shaping it into round one-inch vadas. Slide these off one by one into the oil, and deep fry. They should be fried through and through, and have a golden brown colour. Take care not to make the vadas too thick.

Keep a tawa on the fire and put the crystals of hing on it. Take a container and as soon as the hing emits an aroma, turn the container upside down on the tawa to soak up the smell. Take it off the fire and fill it with warm water. Mix the rai, salt into the water. The fried vadas are now put into the container. The container is then covered with a clean muslin cloth and securely tied. It is then left out in the sun during the day for 2 days. After 2 days the kanji becomes sufficiently sour and ready to eat.

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