Step 1

For the kanjiCombine all the ingredients and blend in a mixer to a smooth powder.Transfer the powder into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and refrigerate for 24 hours.

Step 2

For the vadasBlend the moong dal in a mixer to a coarse paste without using any water.Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.Wet your hands, take 1½ tbsp of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle. Drop it in hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides. 2 to 3 vadas can be deep-fried at a time in one batch.Drain on an absorbent paper and soak the deep-freid vadas immediately in a bowlful of water for at least 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.Repeat steps 3 and 4 to make more vadas. Keep aside.

Step 3

How to proceedPlace the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour.Serve chilled.