MILAGU VADAI, ANJANEYAR VADAI

Milagau vadai is prepared with urid dal and black pepper for the neivedyam of Anjaneyar.  It is very crispy crunchy and is also known as Anjaneyar vadai.

I happened to taste this a decade ago in one of the temples and that taste I really relish now also.  I want to post this recipe since so many days but could not do it as my children will not eat this because of flavour of the pepper.  But I made this on last Saturday for the purpose of posting the same on the blog as well as being Saturday can offer neivedyam to Anjaneya.

It is really awesome with the flavour of pepper in it and I really enjoy the same.

Let us look at the recipe now:

Ingredients:

1/2 cup Urid dal ( I used here the whole black urid)  You can use the white one
1 tbsp black pepper
a pinch of Hing powder
Salt as required.
Oil for frying.

Method:

Step 1

Wash and soak the urid dal for half an hour and grind to a coarse paste.  It should be thick and not watery hence while grinding be careful while adding water in it.

Final stage of grinding, add the pepper or crush the pepper and add to the batter along with salt and hing powder and mix well.

Step 2

Divide into equal portion a small lemon sized balls.


Step 3

Take a plastic sheet and open the edge.  Keep the urid dal ball inside the plastic sheet.  Cover the same and press with your palm on top of the cover.  Then with the flat vessel as shown in the picture, flatten the same.  This is done to get the  even size  vada.   Open the cover, make a whole in centre  and slowly take out the vada.



Step 4

Heat oil in kadai and deep fry the vadas.  Repeat the process with remaining batter.


For making Mala, you can use the string or white thread also.



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