Anjaneyar is one of my most favorite gods.
From my childhood I used to visit Anjaneya temple with my family and friends @Thiruthuraipoondi
That’s really a great moment in my life. We had a great time in that temple.
In generally when we prepare ural dhal
vada, it becomes fluffy and soft. But this vada is just opposite to the regular
vada, which turns in more crispiness.
Ingredients
Urad Dhal – 1 CupRice Flour – 2 tsp
Fresh Coarsely Crushed Peppercorn – 2 tsp
Salt to taste
Finely Chopped Curry Leaves – few (optional)
Oil for deep fry
Method
Soak urad dhal in a vessel for at least 1 hours. Then drain the water completely and keep it in a cotton cloth for making fully dry. Once it done, put it in a blender and grind it well. Don’t add any water here, the batter ground should be coarse in texture. And keep it aside.
In a serving bowl, add the urad dhal
dough, salt, crushed peppercorn, curry leaves and rice flour and mix thoroughly.
Make a small lemon size even balls.
Place a butter sheet applied with oil.
Place a dough ball and pat it. Place another butter sheet on top and press the
dough gently using a cup so that it is flattened evenly. Then remove the sheet
on top and make a hole in the center. You can even poke a fork here and there.
Repeat the same process with the remaining dough.
Heat oil in a pan. Once oil gets heated
gently drop the prepared flat dough in the oil. Fry it on both sides until it
turns crispy and golden brown in color. Once it done, remove it on a paper
towel. Let it cool completely and serve.
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