Grind yellow mustard seeds, mustard seeds, carom seeds, asafoetida, black salt, red chili powder, and salt together.

Boil water and let it cool down. Add the ground spices to the cooled water.

Add mustard oil to the mixture and stir well. Cover the container and let it sit in the sun for two days to ferment.

Soak the moong dal for 2 hours, then drain the water and grind it into a smooth paste.

Add crushed fennel seeds, crushed coriander seeds, red chili powder, crushed green chilies and ginger, chopped coriander leaves, mustard oil, asafoetida, wheat flour, and salt to the ground moong dal. Mix everything well.

Heat mustard oil in a pan. Wet your hands with water, take a small portion of the mixture, shape it into a vada, and fry it in hot oil until golden brown.

After the kanji has fermented for two days, add the fried vadas to the prepared kanji.

Let the vadas soak in the kanji for at least half an hour before serving.