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.
