How to make Rajasthani Kanji Wada

For the Kaanji

• Take the 2 to 3 glasses of water in a bowl.
• Add mustard, red chili powder along with salt, adjust the spice and keep it aside.
• Some make this water a day ahead and let it ferment.

For the Moong Dal Vadas

• Wash and soak the moong dal for at least 4 to 5 hours.
• Drain over a colander and grind to a smooth paste along with green chillies and ginger.
• Add salt and adjust spice if required.
• When the cooking oil is hot, take small portion of batter, maybe around 2 tsp, flatten it and gently slide it into hot oil.
• If you are not used to making vadas, this step is quite tricky, so you can use either use your palm or a flat steel bowl inverted.
• Wet the surface, pat down the ball and quickly transfer to the oil.
• Cook on medium flame to ensure the vada is cooked on both sides.
• Drain and soak in water to remove excess water. Let it stand for a while, then squeeze to remove excess water and soak in the Kanji.
• Let this ferment at room temperature overnight and then store it in the fridge.
• This stays good in the fridge for 2 to 3 days.