STEP 1.Take a bowl half filled with water and add some yellow powdered mustard in it. Add 1 spoon blacksalt, asafoetida, red chilli powder, turmeric powder, mustard oil and mix nicely. Now keep this mixture for 2-3 days. Keep stirring at times.
STEP 2.Take 2 cups of moong dal and soak it in water overnight and then grind it well. Add some green chillies and ginger pieces before grinding (optional).
STEP 3.Make sure the dal is of thick consistency. Transfer it in a bowl and add some gram flour and mix well. Make sure it binds well. Now add a spoon of cumin seeds, red chilli powder, coriander seeds, salt and cilantro. Mix properly.
STEP 4.Take the mixture and use your hands to form small doughs. 2. Take a deep frying pan and keep adding the doughs. Cook till it turns golden brown.
STEP 5.(method 2)
STEP 6.Take an idli maker and place the mixture in it. Cook for 3-4 minutes. This way the vada
STEP 7.This way vada will be ready with minimum oil and grease. They will be ready soon.
STEP 8.Now when all vadas are ready, take a bowl full of water and dip the vada in water for 20 mins.
STEP 9.Cooking of kanji-
STEP 10.Take some burnt coal and sprinkle some ghee and asafoetida. Let the kanji soak the smoke of coal.
STEP 11.Now keep the kanji vada for 2 days. Serve after the yeast overtakes.
STEP 12.Serve with some tamarind sauce and yogurt
Nutrition value
945
calories per serving
7 g Fat67 g Protein147 g Carbs32 g FiberOther
Current Totals
7 g Fat
67 g Protein
147 g Carbs
32 g Fiber
MacroNutrients
Carbs
147 g
Protein
67 g
Fiber
32 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
324 mg
Iron
16 mg
Vitamin A
1779 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
326 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
1 mg
Copper
3 mcg
Magnesium
513 mg
Manganese
4 mg
Phosphorus
1180 mg
Selenium
131 mcg
Zinc
8 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
