Kanji Vada

PREPARATION

1. In a jug, add 1 litre water, 1 teaspoon salt, 1 teaspoon black salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1/4 teaspoon asafoetida, 1 tablespoon black mustard seeds, 1 tablespoon yellow mustard seeds and mix it well. 
2. Cover it with cling wrap and Keep it under the sunlight for 2 - 3 days.
3. In a bowl, add 65 grams split white lentils, 160 grams split yellow mung beans, 500 milliliters water and soak for 4 - 5 hours. 
4. In a blender, add soaked mixture, 1 tablespoon green chili, 1 tablespoon ginger, 100 milliliters water and blend it well.
5. Transfer, this into a bowl and whisk it well. 
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Remove it from heat and drain it on an absorbent paper. 
8. In a bowl, add 1.5 litre water, fried vada and soak for 10 - 12 minutes. 
9. Garnish with mint leave. 
10. Serve.