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Traditional Kanji Vadas

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  Urad dal 1⁄2 Cup (8 tbs)
  Mung dal 1⁄2 Cup (8 tbs)
  Pigeon pea 1⁄4 Cup (4 tbs) (Yellow Ones)
  Gram dal 1⁄2 Cup (8 tbs)
  Butter milk 4 Cup (64 tbs) (Thin In Consistency)
  Coriander leaves 1 Bunch (100 gm)
  Green chilies 6
  Mint leaves 2 Tablespoon
  Oil 1 Tablespoon
  Mitha neem 2
  Salt To Taste
  Green chili ginger paste 1 Tablespoon
  Asafoetida 1 Pinch
  Frying oil 2 Cup (32 tbs) (For Deep Frying)
  Roasted shelled grams 2 Tablespoon, roasted
  Cumin seeds 1⁄4 Teaspoon
  Turmeric 1⁄8 Teaspoon
  Mustard seeds 1 Teaspoon
  Asafoetida 2 Pinch

Wash and soak all dals in water for four to five hours.
Drain and grind to a fine paste.
Add rest of the ingredients for vadas.
Heat oil in a frying pan.
With wet hands take a teaspoonful dal mixture on one hand, flatten slightly and make a hole with a finger and immerse in the hot oil.
At a time, make as many vadas as can be accommodated in the oil.
Fry on both sides till light brown.
Set aside.
Combine all ingredients for kanji except butter milk and grind to a fine paste.
Mix in the butter milk. (1/2 cup butter milk and rest of ingredients can be liquidised and remaining butter milk added).
Heat oil in a small pan and fry mustard seeds.
When they stop popping add neem leaves and asafoetida.
Pour baghar on butter milk mixture.
Soak vadas in this liquid till time to serve.

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Traditional Kanji Vadas Recipe