Karina Sharma
Urad dal, ginger, green chilies, mustard seeds, fenugreek seeds, rice flour, salt, hing, and cumin seeds.
Soak urad dal overnight, grind into a smooth batter, and mix in ginger, green chilies, salt, and a pinch of hing.
Wet your hands and shape the batter into small round balls or donut shapes.
Heat oil in a pan and fry the vadas until golden brown and crispy.
In a pan, heat water, mustard seeds, dry red chilies, hing, salt, and black salt.
Once the kanji liquid cools, soak the crispy vadas in the tangy liquid for at least 2 hours.
Garnish with chopped coriander leaves and serve chilled.