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Tuesday, August 10, 2010

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.

47 comments:

  1. new snack for me!
    ur blog looks very different now.. nice changes!
    the pumpkin background is not seen :)

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  2. I love this very very much,it has a divine taste by itself! Gorgeous pictures!!

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  3. Wow.. supera irukku. Looks like thattai. I recently tried from Latakka's blog.

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  4. Yummy...I think few days back Lataji also posted the same rite. ...this looks so tempting..am so eager to try this and love your blog new template

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  5. சூப்பர்ர்ர் வடை....

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  6. nice stepwise pics, new and different vada, and god's idol is very beautiful..

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  7. i too like this...thanks for sharing

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  8. Right texture and perfectly made.You surely are an expert.
    FOODELICIOUS

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  9. வடையை சாப்பிடனும் என்கிற ஒரே காரணத்திற்காக வடை மாலை சாத்தரேன்னு வேண்டி கொண்டது உண்டு.
    நாக்கில் ஜலம் ஊறுகிறது !!

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  10. my in laws house is just opp to anjeneyar temple ,ashok nagar. Everyday we taste this yummy vadai and my kids used to call it thattai.
    Looks very nice and yummy

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  11. luks very devotional,perfect vadai...thanks for sharing ma'm.

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  12. I have never tasted this .. I have seen it in many temples though ... looks perfect and 2d version looks easier for me ..

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  13. nice...there is an Anjaneya temple in my place in kerala and vada (vadai) mala is very famous there too...but that vada looks more like the regular urad dal vada and not flat like this....nice to see the recipe..

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  14. wow!!!! looks very crispy & perfect size.I remember Lata also posted this Vadai.Check her version too...........

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  15. Vadai maalai vadai looks divine. Aanjaneyar in the alangaaram is so cute. I am sure He is everyone's favorite. In Tirunelveli, my amma used to make soft vadai malai for Him and I remember those days we wait for her nerchai:) Pleasant one. Never thought we could make this Madras crispy version at home. Lovely post dear.

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  16. oh! its my daughters favt..when ever we go to Temple in chennai she likes to have this vadai very much..thanks for sharing.

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  17. vadai looks perfect and tempting.. thanks for the gr8 recipe :)

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  18. I remember buying these ready made, and these looks really good and i am sure they taste far better than the one i have ate.

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  19. i too love this vadai very much ...looks so divine
    ...thanks for sharing

    Satya
    http://www.superyummyrecipes.com

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  20. Even I love these vada's.....feeling like picking them from d fotos..

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  21. Looks very crispy and crunchy....tempting indeed...

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  22. Nice crispy vadai...Love the presentation

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  23. wow!!!! you have explained it so well!!!! thank you

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  24. they look so delish. Thanks for sharing

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  25. vadai looks so crispy and delicious..going to try out this recipe..bookmarking it..thanks for sharing!

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  26. the vadais look very crispy and perfect and divine.Nice and divine picture of anjanayar to whom I am always dedicated.

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  27. This is my favorite. I used to wait eagerly to eat them after the vadamala pooja.

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  28. Wow, very new thank usual vadai. Great pic of the deity. Thanks for the info :)

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  29. My fav god..vada looks perfect & incredibly beautiful, love that Aanjaneyar pic..

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  30. So true...engalukkum avar Aanju dhaan...and the vadais in Chennai are crisp and wonderful..Namakkal kovill vadai will be hard and chewy. The vadai is from Masoodhi street temple, illaiya? Have you been to Alamelumangapuram temple? Andha Aanju is so gentle looking:)

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  31. Thankyou soo very much for this recipe. Thattai looks yummy..even I am a great fan of this prasadam

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  32. I love these milaga vadais.They look very delicious.

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  33. I appreciate for your wonderful step by step presentation. Vadai looks crispy, crunchy, yummy and tempting. I feel like having it now.

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  34. Hi Shanthi, thanks for visiting my blog. The vadai looks great and inviting.

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  35. Hi shanthi,
    It reminds me Sholingar vadamalai, superb,
    Jayanthi Sekar

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  36. Love to have those in temples...nice presentation dear.

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  37. Lovely clicks of the god and the vadais, just few days back I saw it lata's blog!, I have tasted them too.., great vadais nice and spice, quite hard, someday I want to do it! may be when the winter sets in

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  38. new to me..love to try this...yummy!!

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  39. my mom too makes it the same way. after frying all the vadas, she ll again deep fry them one more time to enhance crispiness... really crunc...y!

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  40. where in coimbatore is this temple? nice pics!

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  41. I had this Milaguvadai (only once) in Kabaaleeshwarar temple!

    seekkiramaa seythupaarkkiren.Thanks for sharing this lovely recipe shanthi!

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  42. I luv this vadai so much there were times when I visited temples just to get these vadais :) looks perfect and tasty

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  43. WOW! this is what I have been looking for a long time. Finally I will try it out. I have one over due to Hanuman so will make it this style when I do the vadai malai this time.

    Thanks for the recipe.

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  44. Shanthi Madam , Thanks a lot for the recipe ...tried ur first Version today came out so well ...

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  45. The vadai looks very crispy & inviting.For your second method how to pound the urad dal?can we do it dry in a mixie?

    Banu

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