Anjaneyar temple in Nanganallur is quite famous. The deity is a 32 ft Hamunam carved out of a single stone. The neivedhyam there is Vada Malai (Garland made of Vadai). On an average 30-40 small garlends (about a couple of feet long) and 3 big garlands (head to toe of the hanuman) are offered by devotes each day. There is so much demand to book it. The small ones have atleast a month long wait and large ones are about a year long wait.
When I saw the recipe for Milagu Vadai in this site, I wanted to try it. I made it for Hanuman Jayanthi last Friday.
Milagu vadai uses the same dal (urad dal) as medhu vadai. But it is very thin and crisp.
Ingredients
Urad Dal (whole pealed) 1 cup
Rice Flour 1 tsp
Black Pepper 1/2 tsp
Salt 1 tsp
Method of Preparation
1. Soak the Urad dal for an hour.
2. Drain and let it rest for 30 minutes.
3. Grind into a coarse paste without adding water. Sprinkle a little water if need be. Transfer to a bowl.
4. Pulse the peppers and add to the bowl along with salt and rice flour.
5. Mix everything together.
6. Heat oil for frying.
7. Take a plastic sheet of paper or a ziploc bag. I just tore the ziploc and opened its 2 sides. Grease the paper with a little oil.
8. Take a small ball of dough. Place it on the sheet. Cover it with the other side of the ziploc (or another sheet).
9. With a small vessel (I used a steel dawara), press on the ball to get a thin disc like that of a thattai.
10. Open and then put a small hole in the centre.
11. Peal gently and transfer to the hot oil. Fry till both sides are cooked.
When I saw the recipe for Milagu Vadai in this site, I wanted to try it. I made it for Hanuman Jayanthi last Friday.
Milagu vadai uses the same dal (urad dal) as medhu vadai. But it is very thin and crisp.
Ingredients
Urad Dal (whole pealed) 1 cup
Rice Flour 1 tsp
Black Pepper 1/2 tsp
Salt 1 tsp
Method of Preparation
1. Soak the Urad dal for an hour.
2. Drain and let it rest for 30 minutes.
3. Grind into a coarse paste without adding water. Sprinkle a little water if need be. Transfer to a bowl.
4. Pulse the peppers and add to the bowl along with salt and rice flour.
5. Mix everything together.
6. Heat oil for frying.
7. Take a plastic sheet of paper or a ziploc bag. I just tore the ziploc and opened its 2 sides. Grease the paper with a little oil.
8. Take a small ball of dough. Place it on the sheet. Cover it with the other side of the ziploc (or another sheet).
9. With a small vessel (I used a steel dawara), press on the ball to get a thin disc like that of a thattai.
10. Open and then put a small hole in the centre.
11. Peal gently and transfer to the hot oil. Fry till both sides are cooked.
