Kanjii wada 



Ingredients   (for 6-8 servings)

For wada

1 cup green gram lentil (dhuli moong dal)
2 pinch of asafetida
salt as per taste

Oil for deep frying


For kanjji

4 tsp yellow mustard seeds (Rai), powdered fine
1 tsp red chili powder
2 ltr water
1 tsp salt

1 tsp black salt

¼ tsp turmeric

1 tbls mustard oil  

Method (How to make kanji wada)


For kanjji

Mix the mustard seed powder (rai), salt, black salt, red chilli powder, turmeric powder, and asafoetida into the water.

Cover the mouth of the vessel with clean cloth and let stand for 3 days for fermentation.


For wada

after 2 days wash and soak the dal for 3 hours and grind to a coarse paste adding very little water.
Beat the batter with your hand till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.
Heat oil in a wok, and put small lemon size ball in to the hot oil put 6-8 ball at a time and fry on medium heat till golden brown. Make all wada as same procedure and keep aside
Put the fried wadas into the kanji water for atleast 2-3 hours and serve chilled in this festival season.