This Pepper Vadai is prepared at Temples and made as garland (Vadamalai) for Lord Anjaneyar.
Pandigai Vadai
Cooks in 70 minutesDifficulty: MediumThis recipe is prepared without onion and hence the name festival vada.
Pepper Vadai
Course: SnacksCuisine: Indian, TamilDifficulty: MediumServings
5
servingsSoak time
30
minutesCooking time
20
minutesA snack that is prepared at Temples and made as garland (Vadamalai) for Lord Anjaneyar.
Ingredients
Urad dal – 1 cup
Black Pepper – 1 teaspoon
Rice flour – 1 teaspoon
Salt – 1 teaspoon or as per taste
Oil – for deep frying
Directions
- Soak urad dal in water for about 30 minutes. Drain the water completely from the dhal, clean it again with water and put it in a colander.
- Crush the pepper corns coarsely and keep aside.
- In a mixie put the soaked dal and grind it coarsely without adding any water.
- Put the dal dough in a plate. Add rice flour, pepper powder and salt. Knead well.
- In a kadai pour the oil and heat it.
- Take a small lemon size of the vada dough and put it on a thick small piece of wet cloth. Pat it by your palm and make it a thin round. Make a hole in the center. Holding the cloth in one hand, gently remove the vadai and put it in the hot oil and fry till it is half cooked.
- Remove from the oil and keep it aside. Finish all the dough like this.
- Finally add 4 to 5 half fried vadai again in the oil and fry till it become crisp and golden brown.