Anjaneyar kovil Vadai
Preparation Time : 30 mins + soaking time 30 minutes| Cooking Time : 20 Mins |Makes:20
Whole urad dal 1/2 cup
Black pepper 1 tsp
Rice flour 1 tblsp
Salt as needed
Oil for deep frying
- Soak the urad dal in water for 30 minutes. Drain the water completely and put the urad dal in a colander to drain the water completely.
- Pulse the urad dal without adding any water. Add the pepper corns and rice flour now and pulse again. If needed add 1 tsp of water. Do not grind into a smooth paste. Grind it coarsely and thick.
- Add 1 tsp of hot oil and salt to the ground mixture. Mix well.
- Grease a zip lock cover with oil.
- Heat oil for frying. Take a very small lemon size of dough and place it in the center of the ziplock.
- Place another greased ziplock cover on it and place a flat based vessel ( i used a davara) on the ziplock to get even roundels.
- Using your fingers further more make it thin. Be careful no to tear it.
- The more the thinner the vadais the more crispier it will be.
- Carefully take out the ziplock which we kept on the top. Place a hole in the center of the vadai. Grease your hands before that.
- Lift it carefully and put inside hot oil. Ensure the oil should not be smoking hot. Keep the flame to medium low while frying. Turn on both sides and ensure even cooking. Once they become golden brown take it out from the oil.
- Drain the excess oil. Repeat this for the rest of the dough.
- Do not soak for more than 30 minutes. Infact after i made this a friend's mother told me, 15 minutes soaking is enough.
- Do not add water while grinding.
- Rice flour and hot oil gives crispiness to the vadai. So do not skip it.
- Always ensure the oil is not too hot whiel frying.
- You can use black urad dal too for making this milagu vadai.
- Always make this vadai thin, else you will end up making soggy vadai instead of crispy vadai.
- This vadai stays crispy for 4-5 days if stored in a airtight container.