Kanji Vada -Mixed lentil fritters soaked in a sour fermented drink – a Rajasthani specialty
1-Addition of turmeric and mustard oil is optional, but I like to add some colour in the kanji water by adding turmeric .
2-After the kanji become sour, keep it refrigerated up to 2 weeks.
3-First boil and cool the water or use mineral water to make kanji.
4-You can also add carrots,beets,turnip or potato in it .
5-You can either make vada's with only moong daal or mix some urad daal or moth daal.