Wash and soak urad dal for 2-3hrs. And grind dry. If need add same water. Consistency should be thick.Add dry coriander salt asafoetida and black pepper Cover and leave it for 4-5 hrs.
Now chopped onion green chilli and coriander add in a dal mixture. And mix well. Heat oil in a pan and make oval shape or round vada on your palm and fry till golden colour. And add in a water.
Water for kanji :- take one glass water in a bowl add mustard powder.(Crush in khalbatta). Black salt red chilli powder salt Cumin seeds mix well.
For dhrungar :- Take a charcoal in a katori put katori in a big vessel and give dhrungar of ghee and asafoetida. Cover 2-3min. Open the lid and add water mixture on a vessel.again cover 2-3min. Open mix well. This process is very fast
Now squeeze vada and add in a water mixture cover and leave it for 10-12 hrs. Do not put in a freeze.
After 12hrs. Put in a freeze and serve chilled. Sprinkle red chilli powder coriander leaves roasted cumin powder and black salt. Delicious Smoky Kanji Vada is ready to serve.
