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Rajasthani Kanji vada


Green gram (moong dal) (2 cups)
Ginger-green chilli (adrak-hari mirch) paste (1 tsp)
Asafoetida (hing) (½ tsp)
Salt (to taste)
Fennel seeds (saunf) (½ tsp)
Oil (for frying)
Black mustard seeds (sarson), powdered (½ cup)
Black salt (kala namak) (1 tbsp)
Lal Mirch Red Chilli Powder (2 tsp)
Salt (to taste)
• The Kanji has to be prepared a few days in advance.
• Mix up all the ingredients for the Kanji in a paraat (big, flat plate with shallow edges) and then grind them into a fine powder.
• Now, dissolve the powder in a bowl containing about 1 litre of water.
• Cover and keep out in the sun for at least 2 days so that all the flavours come out and get mixed thoroughly. 
• Overnight-soak the moong dal.
• Drain out the water the following morning and grind the dal into a coarse paste by using very little water. Also add in the green chilli-ginger paste, saunf, hing and salt. Mix well.
• Heat oil in a kadhai and plop small balls of this dough into it. Deep-fry the Vadas till they h…

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