Anjaneyar Kovil Milagu Vadai/Hanuman Temple Vada Recipe

Anjaneyar kovil vadai/Hanuman temple vada is something very special than our usual urad dal vada with pepper.Its crunchy taste and its awesome pepper flavor makes anyone fall for it.More than all,it’s a special prasad prepared in temple kitchen/madapalli and offered in the form of Vadai malai for Anjaneyar.Prasadam given in temples always tastes great and unique with its own flavor.To mention specifically,Chennai Nanganallur Anjaneyar temple vadai malai is most famous in Tamil nadu.Generally South Indian temples are famous for its puliodharai,sakkarai pongal and vadai.Most of us try to recreate Kovil puliodharai and kovil vadai at home.And if we get the taste close to temple version,we feel very happy and excited.I too got the same feel when I made this Anjaneyar temple vada successfully and that too in my very first attempt.I used to try temple puliogare very often in my kitchen but I couldn’t match the taste which was very disappointing for me.But when I prepared this vadai malai for Purattasi sani thaligai last week.I was completely satisfied with the output.Anyone even a beginner can make this crispy vada if you follow the steps carefully.So lets check out how to make this Hanuman temple style pepper vada with step by step photos.

Anjaneyar Kovil Vadai Recipe

Anjaneyar kovil milagu vadai with urad dal-Hanuman temple pepper vada

Cuisine: Indian

Category: Snack

Serves: 11-12 nos

Prep time: 20-60 Minutes

Cook time: 5 Minutes

Total time: 25-65 Minutes

INGREDIENTS

Round white urad dal - 1 cup Rice flour - 1.5 tsp Hot oil - 1 tsp Milagu/Pepper corns - 1 tsp Salt - as needed Hing/Asafetida - 1/4 tsp Water - add only if needed ( 1 -2 tsp)

METHOD

Wash and soak the urad dal for 30 minutes to one hour.You can also soak it for 20 minutes and proceed if you have less soaking time. After soaking drain all the water completely using a colander/Strainer.Make sure there is no water left in urad dal.Let it sit in colander for 5 to 10 minutes. Now take the mixie jar,put the pepper corns,hing and then top with urad dal. If you put urad dal first and then pepper corns,pepper may not grind properly.So put the pepper and then add the urad dal.Grind it twice for short interval and grind the batter coarsely.Take care batter should not become too smooth.Add 1-2 tsp of water only if needed.Do not add salt. Remove the paste into a bowl and add rice flour,salt and hot oil.Mix well.Take two thick polythene sheets or banana leaf or zip lock covers.Grease with oil generously.Take a big gooseberry sized ball and keep in it one greased sheet.Place the other sheet on top of it.Take a small bowl with flat surface and press the ball with it. It will flatten to a thin roundel.Make a hole in the center using your finger. Pat it in uniform thickness else vada may turn crispy in thinner side and soggy in thick portions. Grease the sheet every time u pat the vada else vada may break while you remove.If vada breaks while you remove it, grind it little more n proceed. Heat oil in a kadai to deep fry the vada.Put a drop of batter to check the oil temperature.If it rises immediately,oil temperature is just right.Now simmer the flame completely and carefully remove the vada from the sheet.Drop in oil and fry in medium flame till it turns golden brown and crispy.Flip the vada and cook the other side too.When the bubbles cease,remove the vada into a tissue and drain the excess oil. If the batter is properly ground without adding water,vada will not absorb oil.( Deep fry the vada patiently in medium flame because the color of vada turns black very soon and it remains uncooked when done in high flame) I deep fried the vada one by one by keeping less oil.So its your choice of frying one by one or in a batch.Make 11 or 21 numbers and tie them in a thread.Make vada malai and offer to Lord Anjaneyar.Get his blessings !

Note

Soaking time of urad dal can be varied.I soaked for more than 2-3 hours but still my vada came out very crispy.You can achieve the same result even if you soak the dal for less than 30 minutes, Crispness of vada completely depends on proper grinding of batter and frying the vada patiently in low to medium flame. Never skip the rice flour & hot oil.It helps to make the vada crispy. Add more pepper for spicy vada.

Offer this crunchy pepper vada to GOD and Enjoy !

Technorati Tags: Anjaneyar kovil vadai,Anjaneyar vadai,anjaneyar vadai milagu vadai,Hanuman temple vada,Anjaneyar vadai malai recipe,Pepper vada,Milagu vadai,How to make anjaneyar vadai malai,Anjaneyar kovil vadai recipe,Purattasi Sani

Very Good Recipes Tags: Anjaneyar kovil vadai, Anjaneyar vadai, anjaneyar vadai milagu vadai, Hanuman temple vada, Anjaneyar vadai malai recipe, Pepper vada, Milagu vadai, How to make anjaneyar vadai malai, Anjaneyar kovil vadai recipe, Purattasi Sani