anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,brinjal (baingan eggsplant),red chilli powder,apple,fennel powder,cumin seeds (jeera),garam masala powder,sunflower oil

Kashmir Style Bom Chount/Wangan Recipe-Spicy Apple Brinjal Curry, 1 Brinjal (Baingan / Eggplant),1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),1 Apple,2 teaspoon Red Chilli powder,Sunflower Oil - as required,2 teaspoon Fennel Powder,1 teaspoon Salt, 40, Kashmiri, To prepare Kashmir Style Bom Chount-Wangan Recipe, cut the apple and brinjal to wedges .Fry the apple and brinjal in a pan and keep it aside aside.
You can fry them separately as well till it is golden brown.
In the same pan, add cumin with the left over hot oil.Then add red chilli powder, fennel seed powder and stir with 1/4 th cup water till the water evaporates.Add the fried apples and brinjal into the pan and mix well.Add garam masala and salt  and keep it in on low flame for 5 minutes and take off heat.Serve Kashmir Style Bom Chount - Wangan Recipe with Spiced carrot pulao recipe or plain rice and Nadru ke kabab., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/2-feb/Bom_Chount_-_Wangan_Recipe_Kashmiri_Apple_Brinjal_Curry-1.jpg, 8
Ingredients: salt,basil leaves,parsley leavesfor,onion,black olives,feta cheese,watermelon,balsamic vinegar

Watermelon Pizza Recipe, 2 tablespoons Balsamic Vinegar,Salt - a pinch,1/4 cup Basil leaves,1/2 cup Feta Cheese - crumbled,1 Watermelon,1/4 cup Black olives - sliced,Parsley leaves - as required chopped for garnish,1 tablespoon Honey,1 Onion - thinly sliced, 15, Continental, To begin making the Watermelon Pizza recipe, wash the watermelon and wipe dry.With the help of a sharp knife, cut half inch thin round slices horizontally from the part which is wider to resemble a pizza crust.Simply garnish these pizza slices with a sprinkle of sliced onions, black olives, fresh basil leaves, crumbled cheese (I have used processed cheese but Feta is preferable) and a sprinkle of parsley.Heat honey in a small skillet and add balsamic vinegar.
Cook on low heat till it thickens a bit (not too much otherwise it will be sticky and unusable).Drizzle this reduction on the pizza slices once cold.
Cut and serve chilled.Serve Watermelon Pizza for your evening snacks or tea parties along with some other snacks such as Iyengar Style Masala Toast and Salted Caramel Popcorn., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nand1s-yahoo.com/Watermelon_Pizza.jpg, 8
Ingredients: salt,rice,coconut,sunflower oil butter make dosa,methi leaves (fenugreek leaves),jaggery,tamarind ( lemon size),water,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),chana dal (bengal gram dal),white urad dal

Menthya Dose (Dosa Recipe With Methi Leaves), 1 tablespoon Coriander (Dhania) Seeds,2 tablespoons Chana dal (Bengal Gram Dal) - soaked for 3 hours,1-1/2 cups Water - or as needed,1 tablespoon Tamarind - (one lemon size),Salt - to taste,1/2 cup Fresh coconut - grated,Methi Leaves (Fenugreek Leaves) - one big bunch,10 Dry Red Chillies,1/2 tablespoon Cumin seeds (Jeera),2 tablespoons White Urad Dal (Whole) - soaked for 3 hours,Sunflower Oil - or butter as needed to make dosa,1 cup Rice - soaked for 3 hours,2 tablespoons Jaggery - powdered, 285, South Indian Recipes, To prepare Menthya Dose (Dosa Recipe With Methi Leaves), wash and soak rice, chana dal & urad dal for 3 hours minimum.Soak tamarind in enough water.
Squeeze them and keep it ready .After 3 hours, grind together rice, urad dal,chana dal, red chili, coriander seeds, coconut, and cumin seeds in a mixer grinder.
The batter must be a fine paste or dosa consistency.
Add enough water if necessary.Transfer the batter to a bigger container and add salt, powdered jaggery, finely chopped methi leaves and tamarind water.
Mix well.
Now the batter is ready.Take a flat tawa and once it is hot, add butter or oil.Pour the batter and spread the dosa batter in swift circular motions, to form dosa.Flip after one side is cooked and cook the other side too.Serve Menthya Dose (Dosa Recipe With Methi Leaves) hot with Chammanthi Chutney or a chutney of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/neerusrikanth/Methia_Dosai__Dosa_Made_with_Methi_Leaves.jpg, 13
Ingredients: cashew nuts,ghee,milk,raisins,sugar,semiya (vermicelli),cardamom powder (elaichi),instant oats (oatmeal)

Vermicelli & Oats Kheer Recipe, 1/2 cup Sugar,1 cup Semiya (Vermicelli),500 ml Milk,1 cup Instant Oats (Oatmeal),1 tablespoon Ghee,Cardamom Powder (Elaichi) - a pinch,5 Cashew nuts,5 Raisins, 40, Indian, To begin making Vermicelli & Oats Kheer Recipe, firstly soak the raisins in water.In a wok or a heavy bottomed pan, dry roast the oats and transfer them to a small bowl.In the same pan, add ghee and then add cashew nuts and roast them until golden brown.
 Once they turn brown then take them out and keep aside.In a sauce pan, boil the milk until it comes to a boil.
 Add vermicelli and keep on stirring it well for about 5-6 minutes and turn the heat to low and allow the vermicelli to get cooked in the milk.
Once the vermicelli gets cooked, add oats, soaked raisins, sugar and elaichi powder.
Stir it all well together.
The kheer will thicken because of the oats that we added.
If the kheer is a little too thick, then add some water and lighten it.
Check the sugar and flavors and adjust to your taste.
Finally top it with roasted cashewnuts and serve.Serve Vermicelli & Oats Kheer along with Lahsuni Dal, Bhindi Masala and Tawa Paratha for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Vermicelli_and_Oats_Kheer_Recipe-1.jpg, 8
Ingredients: tinda (apple gourd),salt,mustard oil,mustard seeds,asafoetida (hing),red chilli powder,gram flour (besan),curd,coriander (dhania) leaves,kasuri methi (dried fenugreek leaves),methi seeds (fenugreek seeds),coriander (dhania) powder,turmeric powder,green chillies,garam masala powder

Dahi Wale Tinda Ki Sabzi Recipe - Apple Gourd in Yogurt Curry, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 tablespoon Gram flour (besan),1/2 teaspoon Coriander (Dhania) Powder,1 teaspoon Salt - or to taste,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),6 sprig Coriander (Dhania) Leaves - finely chopped,2 Green Chillies - slit,3/4 cup Curd (Dahi / Yogurt),1/2 teaspoon Red Chilli powder,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),1/4 teaspoon Garam masala powder,1 tablespoon Mustard oil,500 grams Tinda (Apple Gourd) - peeled and diced, 30, North Indian Recipes, To begin making Dahi Wale Tinda Sabzi Recipe,  prepare all the ingredients and keep them ready.In a heavy bottom pan or kadai, heat mustard oil over medium heat.Add cumin seeds, fenugreek seeds and allow it to crackle for a few seconds.Add the chopped Tinda (apple gourd), green chillies, asafoetida, sprinkle a little salt and turmeric powder and give it a stir.Turn the heat to medium and cover the pan.
Allow the Tinda (apple gourd) to cook until it has become soft.
It will take about 5 minutes.Give it a stir halfway through and check doneness.
In a small mixing bowl, add the yogurt, besan, chilli powder, coriander powder, kasuri methi and garam masala.
Whisk well to combine.
Add 1/4 cup of water if required and mix well Pour the dahi mixture into the tinda  and cook till the curry has thickened and dahi wale tinda sabzi has softened and has absorbed all the masalas.
This will take another 3 to 5 minutes.Once done, check the taste and adjust the salt accordingly.
Turn off the heat and stir in the coriander leaves and transfer the Dahi Wale Tinda Sabzi to a serving bowl.Serve the Dahi Wale Tinda Sabzi warm along with Phulka and Pindi Chole for a wholesome lunch or dinner, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Dahi_Walla_Tinda_Recipe_Indian_Round_gourd_or_Apple_Gourd_Curry__5_1600.jpg, 15
Ingredients: tomato,salt,ginger,mustard seeds,brinjal (baingan eggsplant),coriander (dhania) leaves,red chilli powder,cloves garlic,curry leaves,onion,cumin seeds (jeera),green chillies verticy,peanuts (moongphali),turmeric powder,jaggery marble,garam masala powder,sunflower oil

Bharli Vangi Recipe - Maharashtrian Style Stuffed Brinjals, 1 tablespoon Garam masala powder,4 Green Chillies - slit vertically,1/2 teaspoon Turmeric powder (Haldi),1/2 cup Raw Peanuts (Moongphali) - roasted and peeled,1 Tomato,4 cloves Garlic,Salt - to taste,8 Curry leaves,1 teaspoon Cumin seeds (Jeera),2 tablespoon Coriander (Dhania) Leaves - chopped (optional),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,4 tablespoons Sunflower Oil,1 inch Ginger,1 Onion - finely chopped,Jaggery - marble size ball,8 Brinjal (Baingan / Eggplant) - small, 40, Maharashtrian Recipes, To begin making the Bharli Vangi Recipe, rinse Brinjals well using water 3 to 4 times and wipe them dry.Slit them vertically into 4 parts, running the knife from top to bottom until the stem, without cutting the stem.Sprinkle some salt inside the slits of each eggplant and keep them aside for about 10 minutes.Grind together the ingredients mentioned under ‘stuffing’ including raw peanuts, tomato, garlic, ginger, jaggery, red chilli powder, turmeric powder.
Use very less water.
Add a tablespoon of garam masala and mix.
The stuffing should be thick.In a saucepan kept on medium heat, add oil.
Once the oil is nice and very hot, add mustard seeds, cumin seeds, curry leaves and slit green chilies.Cover and let the seeds crackle.
Once the crackling stops, add chopped onions and fry till the onions are nicely browned.
Now the tempering is ready.Stuff in each eggplant with the prepared stuffing.
Use about 2 tablespoons in each.Gently place the stuffed eggplants over the tempering.
Add some water and keep the heat on low.Cover and cook for about 15 minutes.
After 15 minutes, turn them over and cook on the other side.Check if there is some water.
If it looks too dry, you might get burnt taste, so add little more water and continue cooking for another 15 minutes or until they all are nicely blackened.
Remove from heat and serve hot.Serve Bharli Vangi along with Panchmel Dal, Boondi Raita and Phulkas for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Bharli_Vangi__Stuffed_Brinjals.jpg, 17
Ingredients: salt,asafoetida (hing),mustard seeds,sesame (gingelly) oil,curry leaves,white urad dal (split),lemon,turmeric powder,banana

Vazhakkai Podimas Recipe (Ayurvedic Recipe With No Onion No Garlic), 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,1 teaspoon Mustard seeds,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Lemon juice,3 Raw Banana,1 tablespoon Sesame (Gingelly) Oil, 35, South Indian Recipes, To begin making the Ayurvedic Style Vazhakai Podimas Recipe, first cut the raw banana into half and place it in the pressure cooker.
Add 1/2 cup water and pressure cook for 3 to 4 whistles.
Turn off the heat and allow the pressure to release naturally.Once the pressure has released, remove the skin from the banana.Place the peeled Vazhakai (raw banana) in a bowl and using a fork, lightly mash it - it should not be a smooth mash, but should have a few small chunks to add to the texture.
Keep this aside.
Ensure you mash it when it is warm.You can also optionally cut it into small pieces.
In the same pressure cooker, add the raw peanuts, a pinch of salt 1/4 cup of water and pressure cooker for 3 whistles and turn off the heat.
Allow the pressure to release naturally.Once it is done, take it out in a bowl and keep it aside.
The final step is to add the tadka.Heat oil in a pan over medium heat; add the mustard seeds and urad dal.
Allow it to crackle and allow the dal to brown until golden in color.Once the urad dal is browned, add the asafoetida and the curry leaves.After the curry leaves crackle, add in the turmeric powder, the cooked raw banana, peanuts and the salt.
Stir fry the Vazhakai Podimas over medium heat for 2 to 3 minutes until all the ingredients are well combined.Once done, turn off the heat and stir in the lemon juice.
Check the salt and adjust to suit your taste.
Transfer to a serving bowl and serve hot.Serve the Ayurvedic Style Vazhakai Podimas Recipe along with Tomato Rasam, Steamed Rice and Kosambari for a whole some Ayurvedic lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Vazhakkai_Podimas_Recipe_Ayurvedic_Recipe_With_No_onion_No_Garlic.jpg, 9
Ingredients: caster sugar divided,milk,water,tutti frutti,figs,vanilla,lemon,dates

Fresh Figs Ice Cream Recipe, 1-1/2 cup Fresh cream,1 teaspoon Lemon juice,1 teaspoon Vanilla Extract,2 Fresh Figs,1/2 cup Milk,1 tablespoon Tutti frutti,3 tablespoons Water,6 Dates - chopped,1 cup Caster Sugar - divided, 45, Continental, To begin making Fresh Figs Ice Cream Recipe, wash the figs, remove stem and cut into pieces.Add the chopped figs to a saucepan along with 1/4 cup of powdered sugar, lemon juice and water.Mix well and cook on medium heat until the figs turn soft and comes to jam like consistency.Remove from flame and allow it to cool completely.Meanwhile, take the thick cream in a wide bowl, whip it in a hand mixer for a minute.Add milk, 3/4 cup of powdered sugar and vanilla essence.
Mix well and whip it again until thick and creamy.Now add the prepared fig mixture and mix well with spatula.
Add the chopped dates reserving a few of them to garnish.
Add a drop of red food color (optional) and mix.Pour the mixture into freezer safe container, cover with cling wrap and set into freezer.Set it overnight or until firm.
Once done, scoop and serve it along with a chopped fresh or dried fig, reserved dates and tutti frutti to garnish.The delicious, creamy fig ice cream is ready.
Serve Fresh Figs Ice Cream Recipe as a dinner or lunch time dessert after a one pot meal of Mumbai Style Tawa Pulao Recipe with Moong Sprouts or Cheesy Spaghetti Pasta Pie Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/fig_icecream_recipe.jpg, 8
Ingredients: tomato,salt,wheat flour,mustard oil,bay leaf (tej patta),kokum (malabar tamarind),pink masoor dal (split) hour,red chilli powder,dry red chilli,sugar,onion,canola oil pan masoor dal fritters,panch phoran masala,turmeric powder

Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters), 1 Dry Red Chilli,Canola Oil - to pan fry masoor dal fritters,Salt - to taste,1 Tomato - finely chopped,1 Onion - finely chopped,1 pinch Sugar,1/3 teaspoon Panch Phoran Masala,1/3 teaspoon Red Chilli powder,1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),1 Whole Wheat Flour,4 Kokum (Malabar Tamarind) - soaked in 1/2 cup water for 15 minutes,1/2 cup Pink Masoor Dal (Split) - soaked for 1 hour,1 tablespoon Mustard oil, 70, Assamese, To begin making Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters), drain water from the masoor dal and grind it into a coarse paste by adding little water.Transfer the paste into a bowl and add salt and turmeric powder.
Mix well.Heat a kuzhi paniyaram pan and drop a spoonful of batter into each cavity.
Drop a few drops of oil in each cavity.
Flip when the bottom portion is browned well.
Brown both sides evenly.
You can do this on shallow frying pan too, but the shapes will be dissimilar.When the edges turn golden, flip them over and fry on the other side till both the sides are golden and crisp.Transfer them on an absorbent paper.In another pan, heat mustard oil and add panch phoran, bay leaf and whole dried red chilli.
When the seeds begin to splutter, add the onions and kokum pieces and saute until onions becomes translucent.Add chopped tomato, red chilli powder, salt.
Mix well and cook for 2-3 minutes.Now add the kokum water (in which kokum has been soaked) and some more water, sugar.
Let it simmer for a minute.Mix flour in 2 tbsp water and make a paste.
Add it into the pan.
Stir it well to avoid lumps.Add fritters into the pan and let it simmer for 2 more minutes.Serve Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) immediately with Spicy Yogurt Chapati Recipe, Assamese Amitar Khar Recipe and Egg Shoap Recipe (appetizer)., https://www.archanaskitchen.com/images/Assamese_Bilahi_Boror_Tenga_Recipe_Sour_curry_with_red_lentil_pakodas_original1.jpg, 14
Ingredients: salt,yellow moong dal (split),ginger,black cardamom (badi elaichi),coriander (dhania) leaves,sunflower oil pakodas,asafoetida (hing),cinnamon stick,red chilli powder,curd,coriander (dhania) powder,enos fruit salt,green chillies,garam masala powder,cumin (jeera) seeds

Moong Dal Karara Recipe, 1 cup Curd (Dahi / Yogurt),2 Green Chillies,Salt - to taste,Sunflower Oil - to fry pakodas,3/4 cup Yellow Moong Dal (Split),1/2 teaspoon Garam masala powder,1 inch Cinnamon stick,1 teaspoon Coriander (Dhania) Powder,1/2 teaspoon Enos fruit salt,1/2 inch Ginger - chopped,Coriander (Dhania) Leaves - handful,1/4 teaspoon Asafoetida (hing),1 Black cardamom (Badi Elaichi),2 Green Chillies - chopped,1 inch Ginger - finely chopped,1/2 teaspoon Cumin (Jeera) seeds,Coriander (Dhania) Leaves - to garnish,1/2 teaspoon Red Chilli powder, 45, Rajasthani, To begin making Moong Dal Karara Recipe first soak moong dal for four to five hours.Strain the water from the soaked dal and add it to a mixer grinder along with green chillies, ginger, enos fruit salt and salt to make a coarse paste.Remove the ground moong dal paste into a big mixing bowl and add the coriander leaves.
Whisk the moong dal mixture well for about three to four minutes until the batter fluffs up.
This helps the pakoras to be light, crisp on the outside and soft on the inside.
To fry the Moong dal pakorasHeat a paniyaram pan and add little oil in all the cavities.
Drop a teaspoon of the moong dal batter in each of the cavities.
Cook the moong dal pakoras on medium heat for a couple of minutes on each side till the pakoras are golden brown on the outside.Once it is golden brown and crisp remove them on absorbent paper and keep them aside.
Note: Keep two tablespoons of the moong dal pakora batter aside to make the gravy.
Add around 500 ml of water to this remaining batter and stir.
Whisk the curd with the above batter and keep it aside.To make the gravy for the Moong Dal kararaPreheat a wok or a heavy bottomed pan and add oil.
Once the oil is hot add the Asafoetida (hing), and the cumin seeds and let it crackle, add the cinnamon stick and the black cardamom.
After the cinnamon and cardamom release the aromas add in all the dry masala, the turmeric powder, coriander powder, garam masala, chilli powder and saute.
Add a tablespoon of water so that the dry powders do not burn.Add in the moong dal curd mixture stirring constantly to avoid any lumps from forming.Allow the moong dal mixture to come to a brisk boil until it form a smooth texture.Simmer the gravy and add the moong dal pakodas in the gravy and bring the Moong Dal karara to a boil again for about 2 minutes and turn off the heat.Check the salt and adjust to taste accordingly.Transfer the Moong Dal karara into a serving bowl; garnish Moong Dal karara with coriander leaves and serve hot.
Serve Moong Dal karara with Rajasthani Khooba Roti, Carrot Cucumber Tomato Salad with Lemon and Coriander and  Aam Ka Achaar for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Moong_Dal_Karara_Recipe_2-2_1600.jpg, 15
Ingredients: pizza pasta sauce,salt,sooji (semolina rava) rice semolina,pizza oregano,red chilli flakes,black urad dal (split),mixed vegetablesveggsies (coloured capsicums,sweet corn,cheddar cheese mozzarella cheese

Pizza Flavoured Idli Muffins Recipe, 1 cup Sooji (Semolina/ Rava) - rice semolina,Salt - to taste,2 teaspoons Red Chilli flakes,1/3 cup Cheddar cheese - or mozzarella cheese,1 cup Mixed vegetables - finely chopped veggies (coloured capsicums,1/2 cup Black Urad Dal (Split),2 tablespoons Sweet corn - boiled,4 tablespoons Homemade Pizza And Pasta Sauce,1 teaspoon Pizza seasoning - or oregano, 30, Fusion, To begin making the Pizza Flavoured Idli Muffins Recipe, soak the Idli rava and urad dal separately overnight or for 4-5 hours.Grind the urad dal to a smooth consistency in a mixer grinder, add the drained rava to the dal batter and mix till incorporated.
Cover it and keep aside for 3 to 4 hours.Add the chopped capsicums, onions, olives, jalapeños, corn, cheese, pizza sauce, pizza seasoning, red chilli flakes, salt to the batter and mix properly.Leave few chopped veggies for the garnish.Pour into small muffin moulds, garnish with some chopped veggies, oregano and red chilli flakes.Steam them in a pressure cooker without the weight for 10 minutes, the first 5 minutes on high heat and the next 5 to 6 minutes on low heat.Let them stay in the closed cooker for 2 minutes before unmoulding.
Insert a toothpick and if it comes out clean, your muffins are cooked.
If its not, steam for few more minutes.Serve the Pizza Flavored Idli Muffins along with Masala Chai or Filter Coffee for tea party snacks or evening snacks.
You can also pack these yummy treats in your kids Lunch Box or your snack box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Saswati_Hota/Pizza_flavoured_Idli_Muffins.jpg, 9
Ingredients: salt,yellow moong dal (split),ginger,black salt,asafoetida (hing),fennel seeds (saunf),green moong sprouts,red chilli powder,curry leaves,mustard seeds split (rai na kuria),green chillies,sunflower oil

Rajasthani Kanji Vada Recipe, Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1 cup Yellow Moong Dal (Split) - soaked for 2 hours,1/4 cup Mustard seeds - split (rai na kuria),1 teaspoon Fennel seeds (Saunf),1 teaspoon Black Salt (Kala Namak),1/4 teaspoon Asafoetida (hing),2 Green Chillies - chopped,1/2 cup Green Moong Sprouts,Curry leaves - few (optional), 70, Rajasthani, To begin making the Rajasthani Kanji Vada Recipe, we will first make the Kanji.
The kanji once made has to be fermented for at least 24 hours.Combine all the ingredients for the Kanji in the small jar of the blender to make a smooth powder.
Transfer the powder to a large bowl that has a lid.
Add 1-1/2 liters of water to the powder and stir well to combine.
Check the salt and spices and adjust to suit your taste.
Cover the Kanji water with a lid and refrigerate for 24 hours.Once you are ready to make the Kanji Vada's we will prepare to make the vada for this recipe.Make sure you have soaked the dal for atleast two hours.
Drain the water.Add the soaked dal, the moon sprouts, ginger and green chiles into a food processor and grind to a smooth thick batter without adding any water.Next step is to pan fry the Vada.
Heat a Kuzhi Paniyaram Pan on medium heat.
Add a few drops of oil into each cavity.
Spoon a portion of the vada and add it into the cavity.
Cook the vadas evenly on both sides until golden brown on both sides and it is cooked from the inside.You can optionally cover the pan and cook the vadas.
Proceed the same way with all the remaining vada batter.Heat a large bowl with water and warm it slightly.
Once warm, turn off the heat.
Soak the pan fried vadas in the water for about 1/2 an hour.
This will soften the vadas as soon as they are fried.
Very similar to the dahi vada.Drain off the excess water from the vada and place it in a large serving bowl.
Pour the fermented Kanji water into the vadas and refrigerate for a couple of more hours until the vadas get soaked well in the spicy kanji water and serve.Serve the Rajasthani Kanji Vada Recipe as a tea time snack or as a side dish for parties., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Rasjasthani_Vegetarian_Kanji_Vada_Marwari_Recipe_Archanas_Kitchen-1.jpg, 12