ANJANEYAR VADAI / MILAGU VADAI

Aanju.. as I mention HIM, is my family's favourite deity. Anjaneyar vadai is the best in Chennai. Medhuvadai is made for vadai maalai in temples at Coimbatore. I am a fan of crispy vadais which are made in Chennai temples. Below is the vadaimalai vadais of Mandaveli Anjaneyar temple.

It was so crispy and crunchy. I wanted to try it at home. I recollected 2 versions of making this vadai. We had a cook in our home several years back. She used to make Aanju vadais like this and below is the 1st version which I learnt from her and have made it now. I have also clicked photos of my version. However, the 2nd version, is very easy to make.

NOTE:
Do not soak dhal for a longer time.The batter should be coarse and not a fine paste.If necessary, sprinkle water.Pass a twine through the holes if making a vadaimaalai.Ensure medium heat of oil.
1st VERSION(Made by me): Though it tasted good and crispy, nothing can beat the vadai prasadam from Chennai temples.

INGREDIENTS:

Whole urad dhal (skinned) - 1 cup
Split urad dhal - a handful
Pepper - 1/2 tsp.
Salt - as per taste (approx. 1/2 tsp.)
Oil - to deep fry
METHOD:

Soak whole urad dhal(not the split one) for only 30 minutes. Not more than that. Drain completely. Grind it to a coarse paste. Do not add water while grinding. Add the peppercorns and salt. Give a whip. The consistency should be as in the picture shown above. Transfer the batter to a bowl. Now, add split urad dhal and a spoon of hot oil to it. Mix well. Keep aside for 10 more minutes.

Take out small lemon-sized balls from the batter, place it in a clean cloth or plastic sheet, flatten it as thin as you can (preferably like thattai) and a put a hole in the centre. Take it off the cloth or sheet very gently and drop it gently into the hot oil. Ensure medium heat of oil and fry till golden brown.

VERSION 2:

Whole urad dhal (skinned) - 1 cup
Pepper - 1/2 tsp.
Rice flour - 1 tbsp.
Salt - as per taste
Oil - to deep fry
Hot water - as required

METHOD:

Pound urad dhal and pepper to rawa consistency. This can be stored in an air -tight container for 1 month. Whenever needed, take a cup of this add rice flour and salt. Sprinkle hot water to form a stiff dough and keep aside for 30 minutes.

Take out small lemon-sized balls from the batter, place it in a clean cloth or plastic sheet, flatten it as thin as you can (preferably like thattai) and a put a hole in the centre. Take it off the cloth or sheet very gently and drop it gently into the hot oil. Ensure medium heat of oil and fry till golden brown.