Mix all the Kaanji ingredients together in a big container, preferably glass or non metallic.
Cover with a lid and keep the container under the sun for 2 days.
Keep stirring occasionally with a ladle
After 2 days the kanji water is ready.
It is now fermented and the taste becomes sour and tangy.
For the vade-Wash and Soak the moong dal for 2 hours.
Grind all ingredients in a mixer into a fine paste .
The batter should neither be very thick nor runny.
Whisk the dal batter thoroughly with your palms and make it fluffy.
Take a small amount of batter and drop in a small bowl filled with water .
If the batter floats , the dal is fluffy and ready for frying.
Deep fry the small sized vade in hot oil , on medium flame, until golden in colour.
Now add these vade in the kanji water and keep for atleast 5 - 6 hours
Keep stirring or turning in between from time to time so that all flavours infuse into the vade.
Serve the kanji vade in small glasses or bowls and garnish .
My tip- We can also prepare the vade from urad dhuli dal .
It tastes equally good
