KANJI VADA

5-6 medium black carrots

1 tsp asafoetida

2 litres of water approx (boiled & filtered or purified)

1 or 1.5 tsp red chili powder

4 tsp rai (finely ground)

black salt as required

Rinse and then peel the carrots. Chop into long pieces.

Mix all the ingredients in a glass or ceramic jars. Cover with a lid or muslin cloth and keep the jars in the sun for 3-4 days. Stir with a wooden spoon every day before keeping the jars back in the sun.

When the kanji tastes sour, it means the drink is fermented.

1 Cup Urad dal

1/4 Cup Moong dal

Pinch of Asafoetida

1 Green Chili (finely chopped)

1 tspChili Pepper

1 tspGaram Masala

Coriander leaves (chopped)

Salt to taste Oil to fry.

Wash and soak the two dals overnight in water. Drain out excess water. Add asafoetida, salt,garam masala and green chilli. Grind to make a thick batter, beat till fluffy. Now heat oil in a large frying pan.

Add spoonfuls of dal batter in oil and fry until turned golden brown. Remove excess oil.

Drop the hot vadas in a cold water bowl and leave for about 3-4 minutes. Take each vada out from water, squeeze and set asid.

Pour kanji on vada.

Sprinkle with roasted cumin powder and chopped coriander leaves. (Courtesy: Chef Jayanandan Bhaskar)