Anjaneyar kovil vadai/Hanuman temple vada is something very special than our usualurad dal vada with pepper.Its crunchy taste and its awesome pepper flavor makes anyone fall for it.More than all,it’s a special prasad prepared in temple kitchen/madapalli and offered in the form of Vadai malai for Anjaneyar.Prasadam given in temples always tastes great and unique with its own flavor.To mention specifically,Chennai Nanganallur Anjaneyar temple vadai malai is most famous in Tamil nadu.Generally South Indian temples are famous for its puliodharai,sakkarai pongal and vadai.Most of us try to recreate Kovil puliodharai and kovil vadai at home.And if we get the taste close to temple version,we feel very happy and excited.I too got the same feel when I made this Anjaneyar temple vada successfully and that too in my very first attempt.I used to try temple puliogare very often in my kitchen but I couldn’t match the taste which was very disappointing for me.But when I prepared this vadai malai for Purattasi sani thaligai last week.I was completely satisfied with the output.Anyone even a beginner can make this crispy vada if you follow the steps carefully.So lets check out how to make this Hanuman temple style pepper vada with step by step photos.
Anjaneyar Kovil Vadai Recipe
Anjaneyar kovil milagu vadai with urad dal-Hanuman temple pepper vada
Cuisine:Indian
Category:Snack
Serves:11-12 nos
Prep time: 20-60 Minutes
Cook time:5 Minutes
Total time: 25-65 Minutes
INGREDIENTS
Round white urad dal - 1 cup
Rice flour - 1.5 tsp
Hot oil - 1 tsp
Milagu/Pepper corns - 1 tsp
Salt - as needed
Hing/Asafetida - 1/4 tsp
Water - add only if needed ( 1 -2 tsp)
METHOD
Wash and soak the urad dal for 30 minutes to one hour.You can also soak it for 20 minutes and proceed if you have less soaking time.
After soaking drain all the water completely using a colander/Strainer.Make sure there is no water left in urad dal.Let it sit in colander for 5 to 10 minutes.
Now take the mixie jar,put the pepper corns,hing and then top with urad dal. If you put urad dal first and then pepper corns,pepper may not grind properly.So put the pepper and then add the urad dal.Grind it twice for short interval and grind the batter coarsely.Take care batter should not become too smooth.Add 1-2 tsp of water only if needed.Do not add salt.
Remove the paste into a bowl and add rice flour,salt and hot oil.Mix well.Take two thick polythene sheets or banana leaf or zip lock covers.Grease with oil generously.Take a big gooseberry sized ball and keep in it one greased sheet.Place the other sheet on top of it.Take a small bowl with flat surface and press the ball with it.
It will flatten to a thin roundel.Make a hole in the center using your finger. Pat it in uniform thickness else vada may turn crispy in thinner side and soggy in thick portions.
Grease the sheet every time u pat the vada else vada may break while you remove.If vada breaks while you remove it, grind it little more n proceed.
Heat oil in a kadai to deep fry the vada.Put a drop of batter to check the oil temperature.If it rises immediately,oil temperature is just right.Now simmer the flame completely and carefully remove the vada from the sheet.Drop in oil and fry in medium flame till it turns golden brown and crispy.Flip the vada and cook the other side too.When the bubbles cease,remove the vada into a tissue and drain the excess oil. If the batter is properly ground without adding water,vada will not absorb oil.( Deep fry the vada patiently in medium flame because the color of vada turns black very soon and it remains uncooked when done in high flame)
I deep fried the vada one by one by keeping less oil.So its your choice of frying one by one or in a batch.Make 11 or 21 numbers and tie them in a thread.Make vada malai and offer to Lord Anjaneyar.Get his blessings !
Note
Soaking time of urad dal can be varied.I soaked for more than 2-3 hours but still my vada came out very crispy.You can achieve the same result even if you soak the dal for less than 30 minutes,
Crispness of vada completely depends on proper grinding of batter and frying the vada patiently in low to medium flame.
Never skip the rice flour & hot oil.It helps to make the vada crispy.
Few years ago I posted Mixed vegetable Urad dal vada. But I have not tried Urad dal vada adding cabbage alone / Muttaikose vadai in Tamil. Yesterday I made this cabbage vada for our No moon Day No onion No garlic lunch menu. I was scared whether vada would get the raw smell of cabbage. But to my surprise, it was so crispy and superb in taste. It’s a nice tea time snack. I couldn’t even find the trace of cabbage smell in it. Infact cabbage acted as a binding agent and made the batter thick enough to shape the vada easily too. It’s a great replacement for onion. Just give a try. You will come to know. Lets see how to make cabbage vadai in detail.
check out this recipe with video for grinding vada batter using grinder.
Cabbage Vada Recipe
Cabbage vada recipe - Urad dal vada adding cabbage
Cuisine:Indian
Category:Snacks
Serves:10
Prep time:40 Minutes
Cook time:10 Minutes
Total time:50 Minutes
INGREDIENTS
Round Urad dal - 1/2 cup
Finely chopped Cabbage - 1 cup
Curry leaves - few
Green chilli - 2 nos ( finely chopped)
Coriander leaves - few
Ginger - 1/2 inch piece
Hing /Asafetida - 1/4 tsp
Salt & water- as needed
Cooking oil - to deep fry
HOW TO MAKE CABBAGE VADA WITH URAD DAL - METHOD
Wash and soak the urad dal for at least 45 minutes and maximum 4 hours. Drain all the excess water and take the urad dal in a mixie jar. First grind the dal adding very little water( 2 tbsp). Grind the dal to the maximum by wiping the sides of jar. No need to add salt. Wipe the sides of jar and add a tbsp of water.
Again grind the dal till it turns smooth and thick. Add water only in a tbsp at a time. So add more if needed. The batter should be stiff and smooth. Just drop a pinch of batter in a bowl of water. If the batter floats, the consistency is right. If it drowns, it shows you have added more water. Please refer my Urad dal video grindingfor better understanding.
Remove the batter in a bowl. Add little water to the mixie jar and grind it. Collect that water and use it for dipping your hands before shaping the vada.
Beat the batter with your hands for few minutes to remove air bubbles. This helps to prevent vada from bursting in oil. To the batter, add finely chopped cabbage, green chillies, curry leaves, coriander leaves and ginger bits. Mix well. Add the required salt. After you mix all these ingredients, batter would become thick and you will be able to shape the vada easily.
Heat oil to deep fry. Drop a pinch of batter in oil. If it rises immediately to the top, oil is just right. Now keep the flame medium. Take a golf sized ball from the vada batter. Pat it slightly and make a hole in the center.
Drop the vada in the oil and deep fry till cabbage turns golden brown. The color of vada may vary based on the time you cook. I love to take my vada golden brown. So I always cook the vada in high flame for few seconds before removing from oil.
Serve hot with chutney.Enjoy !
Note
Grinding urad dal in mixie yields less batter than grinding in grinder. But you can make 10 medium sized vada for this quantity.
You can also add coarsely ground pepper along with other ingredients.
For kids you can grind green chillies along with ginger and add to batter.
If u feel the batter is too watery and if you are not able to make shapes, add little rice flour. But consume the vada when it is hot because adding rice flour makes the vada hard when it cools down.
My MIL adds a tsp of toor dal while soaking urad dal to avoid oil absorption. But proper grinding of batter with right amount of water gives you oil free vada.
Try this no onion Urad dal vada recipe for your tea time. Tastes yummy !
Vada pav needs no introduction.As u all know,its a very famous street food which was born in Mumbai,Maharashtra.Here in Bangalore,i have tasted vada pav only in Goli outlets.Recently i went to Goli with my school moms friends just for a kitty party.There were nearly 7 varieties of vada pav.We ordered one each in all the varieties,we shared & relished it.Everything had its own taste & flavor.I loved masala vada pav more than all.In Goli,they use readymade frozen batata vada & the moment we order,they just deep fry the vadas in oil using an electronic fryer for 6 minutes at 180c and serve us really hot.The one i tasted in Goli tempted me to try at today.As my daughter is a very big fan of pav recipes,she told me to make & keep it ready for her evening snacks after she is back from the school. For this recipe,i watched the making of vada pav in you tube videos & browsed through few websites too.Believe me,it came out awesome!I made Batata vada,Sukha(Lehsun)/dry garlic chutney,Green chutney and everything came out really well.I was very happy with the outcome.Now i can make yummy vada pav at home easily for my family & guests as well.But still i wish to taste the original Vada pav from Mumbai fast food corners at least once in my life time.
Medu vada aka Urad dal vada/Ulundu vadai is a famous South indian snacks and breakfast recipe especially in Tamil nadu. We generally make medhu vadai for festivals or for guests .Last month I got a request from a reader to post crispy medhu vadai recipe using grinder. As I myself have not tried medu vada using grinder, I was hesitant to make this post.
Usually I make medu vada only using mixie. But then I took this as an opportunity to try out vada batter using grinder & I did it. But my vada drank so much of oil but still it was light n crispy.Then I found I have added more water which made my vada absorb more oil. So I tried it confidently for the second time and got it perfect.
For some recipes, I feel video would give better understanding. So I wanted to capture vada batter making.
Last week my in-laws were with us. I told my MIL to grind vada batter and I captured it. Hope the video looks good & clear. But the vadas in the pictures what you see here are made by me. If I can make a good shaped vadas, then anyone can make it easily. So do follow this recipe carefully. U will get it right. To make a perfect medu vada, there are some points to be noted while grinding the batter. I have shared them below. Do read it before watching the video or trying this recipe. Hope these points would help all the beginners. Lets see how to make crispy medu vada at home with some tips & tricks!
Medhu vadai–Full video recipe
TIPS & TRICKS TO MAKE CRISPY VADA
Always soak the white, round urad dal for 45 to 60 minutes maximum. If you are grinding in mixie, then you can soak it for 2-3 hours.
When you are grinding the batter using grinder, do stand nearby. U have to spend 12-15 minutes near the grinder by sprinkling water and wiping the sides every now and then which is most important.DO NOT ADD SALT WHILE GRINDING. Add salt just before frying the vada.
Never pour all the water in one stretch. Just add little water every 2-3 minutes by wiping the sides of grinder with a spatula. Batter should not get stuck in the sides.
Vada batter should not be too light & airy. It should be tight to hold. If the batter is too light,vada will absorb more oil.
Also the batter should be non-sticky when u touch it by dipping your hands in water.
To check the right consistency of vada batter,drop a small ball of batter in a bowl of water. It will float to some extent. Also when you try to drop the batter, it should form a stiff peak ( Refer picture ).
Keep the batter covered in refrigerator till use. Add salt & onions only before frying the vada. Beat the batter before frying to provide aeration which is very important to get crispy, light vadas. Then add onions and other spices.
Add 1/2 tsp of toor dal for 1/2 cup of urad dal while soaking. It helps the vada to prevent oil absorption.
U can also add 1 tsp of rice flour to get super crispy vadas like in restaurants.
But if you grind vada batter properly, then no need to add rice flour or toor dal. Vada will come out super crispy by itself.
To keep the vada crispy for hours,just pre heat the oven in the least temperature & place your vadas in a tray inside the oven. By this way,vada stays crispy. I got this tip from Vahchef’s site but I have not tried it personally though.
Medhu vadai recipe/Urad dal vada
South indian breakfast special Urad dal vada aka Medhu vadai recipe with stepwise pictures & video !
Cuisine:Indian
Category:Snacks
Serves:10 nos
Prep time:60 Minutes
Cook time:15 Minutes
Total time:75 Minutes
INGREDIENTS 1 cup - 250ml
To soak
White round urad dal - 1/2 cup
Toor dal - 1/2 tsp (optional )
Water - as needed
To mix in the batter
Small onion - 10 nos or big onion - 1
Curry leaves - few
Green chillies - 1 ( finely chopped)
Hing/Asafetida - 1/8 tsp
Crushed pepper - 1/2 tsp
Cumin seeds/Jeera - 1/2 tsp (optional)
Salt - as needed
Cooking oil - to deep fry
Rice flour – 1 tsp, to add in the batter before making vada ( optional )
METHOD
Wash and soak the urad dal & toor dal ( if using ) in enough water for 1 hour minimum and 4 hours maximum. Keep the soaking urad dal inside the refrigerator. Drain all the water completely and use this water for grinding. Add the soaked urad dal to the grinder. Switch on & start running. Do not add water.
Do not add water in the beginning. Let the grinder run for few seconds without water. When the dal starts to stuck in the sides,add little water ( say 1/8 cup ). Take a spatula and wipe all the sides and center part. Again sprinkle little water and stand nearby wiping the sides. Make sure there are no dals visible or stuck up in the sides. Repeat this by adding water & wiping sides for 12-14 minutes. Batter will become fluffy and the quantity would be more.
Now remove a small portion of batter in the spatula, when you drop the batter, it should form a pointed tip. Also check the batter by dropping a small ball in a bowl of water. It should not settle down or dissolve instead it should float.
Remove the batter from the grinder completely and keep in a vessel. If you are making vada immediately proceed OR store the batter in the refrigerator till use. Do not keep it outside.
Before deep frying the vada,remove the batter from the refrigerator. Beat the batter well with your hands. It provides aeration and helps to give you crispy & light vada.
Now add salt , finely chopped onion, hing, chillies, curry leaves, pepper corns & cumin seeds. Mix well.
Heat oil in a kadai , check the temperature of oil by dropping a pinch of batter. If it rises immediately, oil is just right. Shape the vada using your palm. Make a hole in the center using the thumb finger. Drop the vada into the oil by slightly tilting your fingers. Flip both the sides and cook the vada till the bubbles ceases. Remove & drain in a tissue paper.
Serve hot & Enjoy !
Enjoy this hot & crispy medu vada as breakfast or as an evening snack with coconut chutney !
As I mentioned in my Vazhaipoo kuzhambu post, I made vazhipoo vadai for the first time with the tender banana flowers.It was so nice and crispy. Basically we love anything when deep fried. So when I made this Vazhaipoo vadai, Sendhil & Raksha were double happy to have a healthy deep fried snack for their tea time. It was a good change for me from the usual vazhaipoo usili or poriyal & I am happy that I’ve got yet another yummy banana flower recipe in my list. I got this vazhaipoo vadai recipe from my MIL. I made few changes to make it in an easier way & prepared this vada. Ok, lets see how to make this vazhaipoo vadai easily.
Vazhaipoo vadai recipe
Vazhaipoo vadai - Healthy, yummy snack recipe using Banana flower.
Cuisine:Indian
Category:Snacks
Serves:8
Prep time:3 Hours
Cook time:15 Minutes
Total time:3H 15M
INGREDIENTS
Banana flower/Vazhaipoo – Two handful (approx 40nos)
Chana dal – 1/2 cup
Toor dal – 1 tbsp (optional)
Red chillies – 3-4 nos
Ginger – 1 inch piece
Hing/Asafetida – 1/4 tsp
Water – As needed
Fennel seeds – 1/4 tsp
Small onions/Big onion – 20 nos / 1 no
Curry leaves - few
Cooking oil – to deep fry
HOW TO MAKE VAZHAIPOO VADAI - METHOD
Wash and soak chana dal & toor dal for 3 hours.
Wash and clean Vazhaipoo. Remove the stamen part in the flower and keep the flowers immersed in buttermilk till use. No need to chop them.
First coarsely grind the banana flowers along with pinched red chillies, hing, ginger , fennel seeds and salt.
Drain the water in the soaked chana dal and grind it without adding water. The water content in vazhaipoo itself is enough to grind.
Take the vada batter in a wide bowl. Finely chop onions,curry leaves & add to the batter. Mix well. Take a lemon sized ball and pat it to make masala vada shape
Heat oil to deep fry. Add a pinch of batter. If it rises immediately,oil is ready. Now drop the vada and deep fry both sides till the onions turn golden brown.
Remove and serve with sauce or coconut chutney !
NOTE
Do not add water while grinding.Soak chana dal for minimum two hours.
Adjust the quantity of chillies based on your taste.U can also use green chillies in place of red chillies.
Adding soambu/Fennel gives a nice flavor to the vada. U can also skip it if you don’t like.
No need to chop the banana flowers as we are grinding it coarsely.
Masal vadai/Masala vada/Paruppu vadai is an yummy tea time snack recipe. My mom & MIL make masal vadai without adding fennel seeds and mint leaves. We mostly make it for guest to serve in the afternoon lunch or for more kuzhambu. Sendhil likes that vada a lot. But I love masala vada only with spices. Before marriage, I used to buy masala vada from a tea shop. I would say it was the tastiest vada I’ve ever had in my life. She usually opens the shop at 11 am. All the vadas will be sold out in just 30 minutes. We have to rush to buy them. She also makes urad dal vada, bonda and bajji.
Once I asked her recipe secret and she told me roughly. Based on the ingredients she told and by referring vahchef’s site for some minute tips, finally I made a great flavoured crispy masala vada. I have mentioned the tips and variations in “Notes” section. Do try this crispy tea stall style masala vada.U’ll love it.
Wash and soak the dal for 3-4 hours. Drain the water and set aside. In a mixie jar,take the chillies, salt, ginger, hing or garlic and fennel seeds. Grind it well. Then add half of the drained chana dal. Coarsely grind it to a paste (sprinkle only 1-2 tsp of water if needed. But its better not to add water at all). Some dals would be visible. Remove in a bowl. Grind in two batches.
Mix both the batches well and add the finely chopped onions, curry leaves, coriander leaves and mint leaves. Mix well. Add 1 tsp of rice flour or corn flour if needed. Heat oil in a kadai for deep frying.
Check the oil temperature by dropping a pinch of batter in the oil. If it rises immediately, oil temperature is just right. Simmer the flame and then make a small lemon sized ball from the batter. Pat it slightly. Make the corners slightly thinner than the middle.
Drop into the hot oil. Make some more vadas and deep fry them in both the sides till onions & vada turn golden brown color. Remove, drain the oil in a tissue paper. Proceed the same for all the batter. Serve hot !
Note
Pat the vada little thin to maintain its crispness. Do not cover the vadas when it is hot. It makes the vada soft and soggy.
Add jeera if you don’t like fennel seeds. Some people do not like the over powering masala smell. In that case, skip it.
For variations,replace green chillies by red chillies. I mostly use red chillies. This time I made with green chillies. U can replace hing by garlic cloves. Add 4-5 cloves in this case.
If you soak the dal for more than 3 hours, you can grind it without adding water. In that case add little rice flour or besan flour or corn flour for binding.
U can also make this vada by soaking the dal for 45 minutes but you have to add little more water while grinding. But the result will be the same.
Adding ginger is completely optional. But it helps for digestion of vada.
Addition of oil helps for binding the batter as well as crispness.
If you feel the batter is watery or wet, add little rice flour corn flour or besan flour. Mix well and make vada.
Addition of fennel and mint leaves gives the taste like you get in tea shops. So never skip it.
I have already posted urad dal vada with pepper in mixie. In that post I have mentioned the different methods used to shape vadas. By seeing that post many of my reader friends mailed & asked me to post a video on how to grind the vada batter using mixie & how to shape vada using a sheet and some easy tips to identify the consistency of batter. I was hesitant in the beginning whether I could do this and I wanted somebody to help me taking the video.
Recently my in-laws visited my place and with the help of my MIL I took this video by keeping beginners in mind. The batter yield will not be good when we grind in mixie as compared to grinder. But I am sure you’ll get the taste & crispness equal to grinder batter. Please bear the mistakes in this video as this is my first attempt. I hope I can do it better in future & update here. I am also a beginner and Iam still in the learning and experimenting phase. Most of us miss the batter consistency adding more water. So I have tried to give the exact water quantity I used . The quantity of water slightly differs as per the quality of urad dal. So keep this video as reference and adjust the water quantity. I have also given some tips in the “Note” section to adjust the consistency of batter if it is watery. Experts, do share your tips in the comments section.
Recently I had vada for breakfast in Adayar Ananda Bhavan restaurant (A2B). I found jeera, pepper corns, onions and curry leaves. So I too started making in that way as my husband loves pepper more than onions. Here I have mentioned pepper & jeera in the ingredients list. For poojas & festivals we add only pepper. Add onions alone or both onion & pepper as per your wish. But remember to add onions just before frying vada else onions will leave water and make the batter watery.
Always keep the batter refrigerated till use. No problem if one or two tsp of water goes extra. Batter will thicken if u refrigerate it. If you find the batter too watery, add few tsp of rice flour to make it thick & to make a proper shaped vada. But you should serve it hot . Otherwise vadas won’t be crispy in room temperature. Also if you add less water to grind the batter, vada will be hard. If you add the correct water & grind the batter , vadai will stay crispy even after it cools down. Vada won’t drink much of oil if the batter is right. My MIL used to add a tsp of toor dal while soaking urad dal to avoid oil absorption.
Beginners can follow this method. Some people soak little raw rice along with urad dal or add a tsp of rice flour to the batter. All these are not necessary if you grind the batter in right consistency.
Ok friends, let me know your comments if you try this method. Good luck.
Water – 1/3 cup + 1 tsp (adjust as per the quality of urad dal , start with 1/4 cup of water & increase gradually)
Rice flour - 1 tsp
To mix in the batter
Small onion/ Big onion – 15 nos / 2 nos
Curry leaves – Few
Pepper corns – 1 tsp
Jeera – 1/4 tsp
Asafetida / Hing – 2-3 generous pinches
Salt - as needed
HOW TO MAKE MEDHU VADAI
Wash and soak urad dal for 1 hour minimum. Refrigerate it.
Drain all the water and reserve in a bowl.
Take a big mixie jar and grind the chilli, ginger coarsely without salt, water.
Add the soaked urad dal and grind to the maximum without adding water by wiping the sides.
Add 1/4 cup of water and grind again. If needed add more water in tbsp or tsp.
Make a thick, smooth, fluffy paste and collect in a bowl. Add rice flour and beat the batter well.
Lastly add the chopped onion, curry leaves, hing, pepper, cumin and salt. Mix well.
Heat oil and fry the vada in both the sides till golden in color.
Remove and serve hot with coconut chutney and sambar !
METHOD - STEP BY STEP PICTURES
Wash and soak urad dal for 1 hour to 4 hours (maximum) and keep it inside the fridge( refrigerator). After soaking, drain all the water completely and keep in a bowl. Use this water for grinding the batter. Choose a bigger sized mixie jar to hold the urad dal batter. ( jar should be double the size of batter).
First grind the green chillies, ginger piece without salt. Grind it coarsely without adding water.
Drain the ice water from soaked urad dal. Reserve it for grinding. Then add the urad dal without water and grind for few seconds till it becomes a coarse paste.
Now add 1/4 cup of ice water and grind for a minute till smooth. Open the jar , wipe the sides & check the batter. .
If it is slightly coarse, add 1 more tsp of water. ( Always add in tsp or tbsp further). Again grind & check the consistency. Batter should be thick, fluffy and smooth. When you drop the batter, it will slide slowly & it will form a stiff peak. One more tip is, drop a small quantity of batter in a bowl of water. It will float on top. Remove the batter to a bowl. Add some water to the jar, run the mixie once. Use this water for dipping your hands while you shape vada.
Refrigerate the batter If you fry later. If making vada immediately, add 1/2 tbsp of rice flour and beat the batter well for 5 minutes. Just before frying vadas , add the finely chopped onions , curry leaves and whole pepper corns & 1/2 tsp of jeera, salt. Mix well. Dip your fingers in the urad dal washed water , shape the vadas . Deep fry on both the sides till onion turns golden brown , remove , drain in a tissue paper & enjoy eating hot as evening snack with coffee !
NOTE
Do not add salt while grinding the vada batter. Add salt, onion just before frying else it will make the batter watery.
1/4 cup is the minimum quantity of water needed to grind the batter. It differs based on the urad dal. But after adding 1/3 cup, add water in tsp and check the batter every now & then. Please don’t add too much of water.
If you add more water, vada will drink more oil. To avoid oil absorption, you can add 1/2 tsp of toor dal along with urad dal while soaking.
The quantity of batter may not be more as you get in grinder. In grinder, we get batter for 25 medium sized vadas. In mixie, you can make 10 to 12 vadas.
Vada will absorb more oil if u deep fry in low heat oil.Heat of the oil should be right. It should not be smoky. If u deep fry when the oil is too hot , vada will brown quickly but the inside portion will not be cooked.
For proper cooking, always check the heat of oil by dropping a bit of batter. If it rises immediately, oil is in the correct temperature.
Adjust the flame to high and medium high while deep frying.
Deep fry in medium low flame for long time to get crispier vadas. For onion vada, you should remove the vada when the onions turn golden brown. For pepper vada, remove it when the sound ceases & turns golden brown.
Shaping of vada comes only by practice. Start using a sheet or ladle for shaping. Then you can make it directly using your hands.
.Its crunchy taste and its awesome pepper flavor makes anyone fall for it.More than all,it’s a special prasad prepared in temple kitchen/madapalli and offered in the form of Vadai malai for Anjaneyar.Prasadam given in temples always tastes great and unique with its own flavor.To mention specifically,Chennai Nanganallur Anjaneyar temple vadai malai is most famous in Tamil nadu.Generally South Indian temples are famous for its puliodharai,sakkarai pongal and vadai.Most of us try to recreate Kovil puliodharai and kovil vadai at home.And if we get the taste close to temple version,we feel very happy and excited.I too got the same feel when I made this Anjaneyar temple vada successfully and that too in my very first attempt.I used to try temple puliogare very often in my kitchen but I couldn’t match the taste which was very disappointing for me.But when I prepared this vadai malai for Purattasi sani thaligai last week.I was completely satisfied with the output.Anyone even a beginner can make this crispy vada if you follow the steps carefully.So lets check out how to make this Hanuman temple style pepper vada with step by step photos.
Anjaneyar kovil milagu vadai with urad dal-Hanuman temple pepper vada
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