|Mung dal||1 1⁄2 Cup (24 tbs)|
|Green chili ginger paste||1 Tablespoon|
|Oil||2 Cup (32 tbs) (for deep frying)|
|Powdered mustard||1 1⁄2 Tablespoon|
|Green chili ginger paste||2 Tablespoon|
|Black rock salt||1⁄2 Teaspoon (Sanchal)|
|Lemon juice||To Taste|
Soak dal in water for 4 to 5 hours.
Wash dal and grind to a fine paste.
Dal should be ground in a mortar with a pestle so that it becomes light and fluffy as you grind.
Add chilli paste, salt and asafoetida.
Heat oil in a frying pan and fry small dumplings (pakodi) or vadas from dal mixture.
Fry till light pinkish brown (the pakodies should be cooked from inside).
At a time, fry as many pakodies as can be conveniently accommodated in the oil.
Soak mustard, chilli paste and sanchal in four cups water previous day to make kanji.
Soak pakodies in kanji till time to serve.