In the chutney bowl of the mixer, add the mustard, black salt and chilli powder.
Blend to a smooth powder.
Add the powder into a deep bowl, add water, and mix well.
Cover it with a lid and refrigerate for 24 hours.
Soak the moong dal for 1-1/2 hours
In the mixer ginger, green chillies, saunf and hing, salt. Run to get a coarse paste.
Add the moong dal in the mixer and make a coarse paste without using any water.
Heat the gundpangala/appe pan, add about 1/2 tsp oil in each compartment.
Dip your hand in water and make a small ball of the dal paste.
Drop it in the pan and cook until well browned on one side.
Flip and cook on the other side.
In case you want to deep fry, drop the ball in hot oil and fry on medium flame until it turns golden brown in colour from all the sides. You can fry 3-4 vadas in one lot.
Drain the wadas well.
Repeat with the rest of the dough.
Meanwhile soak the drained vadas in a bowl of water for about 1 hour.
Drain and squeeze out all the water by pressing each vada gently between your palms.
Add the vadas in the kanji and refrigerate.
Soak for minimum 1 hour and serve chilled.
I have used the word wada and vada. They are one and the same.
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