The vadai we get in Anjaneyar temple is a special which is very unique in taste and flavor. It is made with the same ured dhal with pepper added in it and it is very crispy and crunchy in taste. As it is winter, I thought of preparing the milagu vadai at home and it came out very well.
Here is the recipe of the Milagu Vadai.
|Ured Dhal||–||1 cup|
|Rice Flour||–||1 to 1 ½ tsp.|
|Salt||–||1 tsp. or as needed|
|Black Pepper||–||1 tsp.|
|Oil||–||For frying the vadai|
- Wash and clean the ured dhal and soak for half an hour.
- Now drain thee ured dhal in a colander and keep it for 5 to 10 minutes so that the water is completely drained.
- In a mixie jar, add black pepper and ured dhal and grind to a coarse paste. The batter should not be smooth. Sprinkle very little water if needed.
- Take the ground ured dhal and pepper mixture in a broad vessel and add rice flour and salt and mix well.
- Add a teaspoon of hot oil in this and mix well.
- Now take a plastic sheet and grease it with oil.
- In the meantime heat oil in a pan for deep frying the vadai.
- Take a lemon sized ball of the ured dhal batter and cover the other side with another greased plastic sheet and flatter the ball with a small flat bottomed bowl. Press gently. The vadai should be as thin as possible.
- Wet your fingers in water and make a small hole in the middle.
- Now remove the vadai from the plastic sheet and slowly slide inside the hot oil.
- Fry the vadai on both sides till golden brown.
- Drain the vadai and serve hot.
- Milagu Vadai lasts long as it is crispier. You can store this in a container.