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Ingredients:
Makes 1 kg
Preparation time : 7-8 days
Preparation:
For
Bhallas :
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Clean, wash and soak the daal overnight.
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Grind it into smooth paste.
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Add salt to taste and
whisk it very well so that the mixture is fluffy.
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Heat oil in a pan and drop a spoonfuls of
batter and fry till golden brown on a moderate heat. Take care
not to make the vadas too thick.
For Kanji :
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Heat tawa (griddle) and put the a pinch hing on it.
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Take an earthenware pot (matka), and as soon as the hing emits
an aroma (smoke), turn the pot upside down on the tawa to soak up the smell.
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Now fill the pot with 36 glasses of warm water and rai, salt and
chili powder, mix well.
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Add the fried vadas to it.
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Cover the mouth of the pot tightly with muslin / cheese
colth.
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Keep the pot in sunlight for 7-8 days. Take care to keep inside
in a warm place at night.
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After 8 days it tastes sour (khatta) it is ready to be served.
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Opinions
Jack Lenox
Kevin Koehler
Ben Lowery
Neha Gajjar