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II Kanji Vada II


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
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.


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