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Add 250 ml of water in 200 gm (Entire pack materials) and mix properly and keep in rest for 10 minutes. Star churning the dough clock wise till it turn lighter and whitish in colour. it may take up to 10 minutes. To check add very little Dough in waterif it floats then think the dough is ready. Heat the 500ml of oil low medium flame. Start making balls of dough to fry. Bottom side should be fried first completely then flip tif fry upper side. Remove when turn to golden brown. Dissolve little Asfoetida (Heeng) and little salt in water and dip the fried vada in that water for 20 minutes.
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