Kanji Vada | Rajasthani Kanji Bada | Moong Dal Pakora

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For Kanji, add mustard seeds, yellow mustard and cumin to the mixer grinder and grind it dry into a fine powder. Add the powder in a clean dry bowl, then add black salt, salt, red chilli powder, turmeric powder and curd, then mix it together. Now, add water into the mixture and mix it well.
Now for smoking, float a steel bowl on kanji which is in the bowl, burn a stick of cinnamon and keep it in the steel bowl, then add heeng and ghee on it. Cover the bowl with a lid for 10 minutes. Convert it into a jar and ferment it for 2 - 4 days. Do not keep it in refrigerator.

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For vada, soak moong dal overnight. Add the soaked moong dal, ginger, green chillies, jeera, salt and little bit of water and coarsely grind it in small batches.
Now convert it into a bowl, add chilli flakes, coriander leaves and whole coriander. Now, we just have to fry it in oil. Take small amounts of batter and put it in hot oil for frying in the shape of small balls, fry it till golden brown. Remove the excess oil of the vada by putting them in lukewarm water and squeezing it well.
Now add the vada into the kanji and Kanji vada is done! Enjoy.