Makes 1 kg
Preparation time : 7-8 days
For Kanji :
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.
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
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.