1kg Urad Daal
2 pinch of Asafetida (Hing)
36 glasses of Water
4 tsp Rai (ground)
Oil to fry
3 tsp Salt or to taste
2 tsp Red Chili Powder
Oil for deep frying

How to make kanji vada:

For Bhallas :
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste and whisk it very well so that the mixture is fluffy.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown on a moderate heat.
Take care not to make the vadas too thick.
For Kanji :
Heat tawa (griddle) and put the a pinch hing on it.
Take an earthenware pot (matka), and as soon as the hing emits an aroma (smoke), turn the pot upside down on the tawa to soak up the smell.
Now fill the pot with 36 glasses of warm water and rai, salt and chili powder, mix well..
Add the fried vadas to it.
Cover the mouth of the pot tightly with muslin / cheese colth.
Keep the pot in sunlight for 7-8 days.
Take care to keep inside in a warm place at night.
After 8 days it tastes sour (khatta) it is ready to be served.