Kanji de vade

Light snack for holi

Ingredients:

• 1 kg - Urad dal.
• 2 small pc - Hing (Asafetida)
• 3 tsp - Salt
• 4 tsp - Rai (finely ground)
• 2 tsp - Red chilies (pounded)
• 6 jugs - Water
• Oil for deep-frying
• Whole red chilies for garnishing

Method to make Kanji Vade

• Soak urad dal overnight and grind to a fine paste.
• Whisk it very well so that the mixture is fluffy.
• Heat oil well in a deep frying pan.
• Slide some mixture flattened to the shape of round one-inch vadas, one by one into the oil, and deep fry to a golden brown color.
• Keep a tawa on the fire and put the crystals of hing on it.
• Take a matka (an earthenware pot) and as soon as the hing emits the aroma, turn it upside down on the tawa.
• Take it off the fire and fill it with warm water.
• Mix the rai, salt, red chili powder and whole red chilies into the water.
• The fried vadas are now put into the matka.
• Cover the top of the matka is covered with a clean muslin cloth tie it securely.
• Leave the matka in the sun for eight days, only in daytime.
• Makes about 1 Kg.