Holi kaanji vada

Material :

For Kanji:

Red chili powder_: 1/2 tsp,
Ground Rye: 02 tablespoons,
Turmeric powder_: 01 tsp,
Asafoetida: 2 pinch,
Water: 02 liters,
Black salt: 1/2 teaspoon,
Salt: As per taste.

For Vadas:

Moong Dal: 100 grams,
Salt: 1/4 tsp
Oil: For frying.

Method of Preparation for Kanji Vada:

For Kanji Vada, first wash and wash the moong dal and soak it in water for 4 hours. After soaking, grind the lentils in a grinder. After that, whisk it well by taking it in a big pot.
After whisking, pour a small tablet of lentils (called pitti) into the water. If it floats above the water, then it is fine, and if it goes down, it means it needs to be beaten now.
After the pitti is ready, heat the oil in the pan. When the oil is hot, put a tablespoon of pulses in it and fry till it becomes golden. After frying, take out the vadas on the kitchen paper.
When all the vadas are made, then take hot water in a vessel, add a small spoon of salt to it and then put the fried big ones in it. In five minutes, the vadas will get thoroughly wet. After that, squeeze them lightly and release the water and keep them aside.

Method of Preparation for Kanji:

Take turmeric, red chilli, ground mustard, asafoetida, black salt and salt in a large bowl and add 1/2 bowl of water and mix everything well. Now add 2 liters of water to it and add vadas to it and run it well.
Now keep the vadas in a warm place for 2 days. In hot weather, it will get a sour sour in two days. The spices added to the water settle down, so stir it 1-2 times a day, so that the kanji is prepared well.
After 2 days your Kanji Vada will be ready. By the way, if the weather is cold, it may take longer to prepare. And yes, when the kanji water turns sour according to you, keep it in the fridge and use it for 7 days.

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