| • | Soak 1 kg urad dal overnight.
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| • | Grind to make fine paste. Whisk the paste in a vessel so that it changes fluffy.
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| • | In a frying pan, Heat oil.
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| • | Place a wet cloth on your left palm. Put little mixture onto the wet cloth and flatten it.
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| • | Shape it into one inch vada. Let it slide one by one into the red-hot oil
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| • | Deep fry the vadas until golden brown.
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| • | Put a griddle (tawa) on the burn and place few crystals of hing on it.
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| • | Take an earthen pot and turn it upper side down on the griddle as soon as the hing begins emitting an aroma.
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| • | Take it off afterward few time and fill up it with hot water.
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| • | Mix reddish chilli powder, rai, whole reddish chilies, and table salt into the water.
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| • | Put the vadas into the pot. Cover with a muslin cloth and tie it.
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| • | Keep this pot in the sun during daytime for 8 days.
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