Indif.com
Web  Site 
Indian Shopping Central
II Kanji Vada II
 

Ingredients:

Makes 1 kg

Preparation time : 7-8 days

  • 1kg. urad daal
  • 2 pinch of asafetida (hing)
  • 36 glasses of water 
  • 4tsp. Rai (ground)
  • Oil to fry
  • 3tsp. salt or to taste
  • 2tsp red chili powder
  • Oil for deep frying
Preparation:
For Bhallas :
  • Clean, wash and soak the daal overnight.
  • Grind it into smooth paste.
  • Add salt to taste and whisk it very well so that the mixture is fluffy.
  • 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 :
  • Heat tawa (griddle) and put the a pinch hing on it.
  • 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.
  • Now fill the pot with 36 glasses of warm water and rai, salt and chili powder, mix well.
  • Add the fried vadas to it.
  • Cover the mouth of the pot  tightly with muslin / cheese colth.
  • Keep the pot in sunlight for 7-8 days. Take care to keep inside in a warm place at night.
  • After 8 days it tastes sour (khatta) it is ready to be served.


 

[Contact us/Feedback ] [ Disclaimer ] [Sitemap ]

Copyright 2005-2015 INDIF.COM All rights reserved throughout the World
Any unauthorized duplication of this site is strictly
prohibited and liable to prosecution.
Site maintained and designed by Indif Technologies Inc.
This site is best viewed in Internet Explorer