KANJI VADA

Preparation Method :

• For the vadas, Soak both the dals overnight together.
• Grind the dal by adding ginger and water to get a thick paste.
• Keep beating this mixture for 5 minutes till light and frothy.
• Add salt. Make small balls out of the mixture.
• Heat oil in a pan. Fry 5-6 at a time on low medium heat till they turn golden brown.
• For the kanji, boil water. Add carrots and keep aside till water turns luke warm.
• Grind mustard seeds. Put in a big glass jar. Add salt, red chilli powder and turmeric powder.
• When the water turns luke warm, add to the mustard with spices in the glass jar. Mix well.
• Add the soaked and squeezed vadas also to the glass jar and keep in the sun or in a warm place for 2-3 days.
• When serving, put some kanji in the glass and put one vada in it.