Soak moong dal overnight. Next day, grind it to paste, add salt and sauf powder, and make a fluffy, cake like batter.
Heat oil in a pan, drop spoonful of batter and fry till golden brown.
Set aside for later use.
Make kanji :
Heat a tawa and then put a pich of hing in it. When the hing starts to smoke, cover the tawa with another vessel (preferably earthen) to store the smoky flavour. Add lukewarm water to this vessel.
After 8-10 minutes, add black mustard seeds, badas and salt to it. Cover it with muslin cloth and put it in sunlight for 5-8 days. Serve!