Kanji vada

carrots-5-6 medium sized
beetroots-2 small
water - 2lts
red chili powder-1 1/2 tsp
mustard powder -3 tbsp
black salt as required

Rinse and then peel the carrots and beetroots.
Chop into long pieces.
Mix all the ingredients in a glass or ceramic jars.
Cover with a lid or muslin cloth and keep the jars in the sun for 3-4 days.
Stir with a wooden spoon everyday before keeping the jars back in the sun.
When the kanji tastes sour, it means the drink is fermented.
carrot kanji is ready.

for vadas--
1 Soak 1/2 cup urad dal/black gram in water overnight.
2. Drain and grind the urad dal with 1 green chili, 1/2 tsp cumin, a pinch of asafoetida, 1/2 inch ginger and salt with very less water to a thick batter.
3. Heat oil for deep or shallow frying. Spoon the batter into the hot oil.
4. Fry the vadas till they are golden brown.
5. Drain on kitchen tissues.
6. Soak the vadas in water for 20-25 mins.
7. Press the vadas between the palms of your hands to squeeze out the water. vadas are ready to be served.

Soak these vadas in the kanji overnight in the refrigerator.
Serve the next day.