16 May 2014,14:58 by

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Makes :
15 - 18

Preparation Time :
45 minutes

Cooking Time :
30 minutes

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.



  • 50 grams mustard seeds - grind to a powder
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 3 teaspoon salt
  • 1 carrot- cut into thin juliennes

For Vada

  • 100 grams white urad dal
  • 1 tablespoon yellow moong dal
  • 1" ginger
  • ½ teaspoon salt
  • Sesame Oil for deep frying

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