a) 1 kg - Urad dal. b) 2 small pc - Hing (Asafetida) c) 3 tsp - Salt d)4 tsp - Rai (finely ground) e) 2 tsp - Red chilies (pounded) f) 6 jugs - Water g) Oil for deep-frying h) Whole red chilies for garnishing
- Soak urad dal overnight and grind to a fine paste. - Whisk it very well so that the mixture is fluffy. - Heat oil well in a deep frying pan. - Slide some mixture flattened to the shape of round one-inch vadas, one by one into the oil, and deep fry to a golden brown color. - Keep a tawa on the fire and put the crystals of hing on it. - Take a matka (an earthenware pot) and as soon as the hing emits the aroma, turn it upside down on the tawa. - Take it off the fire and fill it with warm water. - Mix the rai, salt, red chili powder and whole red chilies into the water. - The fried vadas are now put into the matka. - Cover the top of the matka is covered with a clean muslin cloth tie it securely. - Leave the matka in the sun for eight days, only in daytime. - Makes about 1 Kg.