Split green gram skinless (dhuli moong dal) soaked
1 1/4 cups
Fennel seeds (saunf) coarsely powdered
Coriander seeds coarsely powdered
Black peppercorns crushed
Green chilli paste
Fresh coriander leaves
to deep fry
2 3/4 tablespoons
Red chilli powder
To make the kanji coarsely grind mustard seeds with red chilli powder and salt. Put the powder in a deep bowl.
Add five cups of water. Mix well and set aside to ferment for at least two days. Taste to see if it has turned sour.
Once the water turns sour keep it in the refrigerator. Drain moong dal and grind to a fine paste without water.
Transfer into a deep bowl. Add salt, fennel seeds, coriander seeds, asafoetida, crushed peppercorns and green chilli paste and whip well with your hand.
Add coriander leaves and whip some more. Heat sufficient oil in a kadai.
Drop the batter directly into the hot oil with your fingers to form small badas and deep fry till golden. Drain on absorbent paper.
Soak the badas in water for about five minutes. Squeeze them to remove extra water and soak them in the kanji water.
Cover and keep for at least two hours in the refrigerator. Serve chilled.