Ingredients 

• Moong Dal soaked and crushed (100gms)
• 1 litre water
• 1 big tbs rai powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• Pinch of hing
• 1/2 cup churned curd (preferably sour)
• 20 grains saunf
• 1 tsp ghee

For Kanji

• Take 1 teaspoon of ghee heat it in a deep vessel. 
• Add a little hing, turmeric powder, red chilli powder, saunf and curd. 
• Next add water and stir (do not boil). 
• Add rai powder and salt to taste.

For Vada

• Make a dough of moong dal.
• Heat oil and make small sized vada
• Put hot pakoras in cold kanji and let the kanji vada ferment for a day.