Pepper Vada (மிளகு வடை): ஆஞ்சநேயர் வடை

PEPPER VADA (மிளகு வடை): ஆஞ்சநேயர் வடை 
Whenever I visit Anjaneyar temple I keep eyeing upon the butter and vadamaalai. I always like the vadai from the maalai. It tastes really great may be due to the divine touch. I always like to prepare it as it stays good even for 2 days unlike the other vadai types. 

                                  Pepper Vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:15 mins    |  Cook time: 15mins     |  Serves: 4

Ingredients

Urad dhall - 1 tumbler 

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Pepper pods - 1/2 tsp
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Salt - as required
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Oil - for frying
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Rice flour - 1/2 tbsp
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Oil - 1tbsp (hot)

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 Method:

• First soak the urad dhall for maximum 1hour to get the fluffy batter. Drain all the water completely and add it to a mixer or grinder. There should be no water. Strain it with a metal strainer.
  
• Here comes the toughest part if ur using a mixer. Grind it to a coarse texture without adding water. If u have problems in grinding sprinkle less water so that the dough rotates in the mixer. when it coarse and finished add the pepper pods and salt and give it a pulse. When u add them wipe half of the batter in your hand and add it in the base of the mixer and then top up with the dough in ur hand and give it a pulse.
  
  
  
  
• Now transfer it into a bowl and add the rice flour and hot oil to it. Now mix it well with your hands and set it aside for 5mins.
  
• Now take a kadai and pour oil and heat it for frying. Make sure the oil is hot before you drop the vadai. U can check by adding a pinch of the dough into oil and check if it comes up. There are many ways to pat the dough into vadai. You can grease a plastic sheet with oil and pat the vadai ( grease a sheet with oil place gooseberry sized dough on it, place another sheet or fold the same sheet if its long, on the dough and press it with a flat plate ) but I always follow my moms technique. I take a damp cotton cloth and place it on a flat surface ( a plate or kinnam) , I will wet the cloth by sprinkling water. Now wet ur hands in water and take a goosebery sized dough and pat it on the cloth and make a cavity in the centre with ur index finger. Now touch ur right hand in water and lifting up the cloth with ur left hand transfer the vadai to ur right hand. Now add the vadai to the oil. U can add 4 to 5 vadais at a time and fry till golden brown. This vadai will be crispy so fry on all sides and when its done place it in a tissue to take off the oil. Make sure the vadai is thin. Hot oil and rice flour makes it crispier.
  
• Now add the vadai to the oil. U can add 4 to 5 vadais at a time and fry till golden brown. This vadai will be crispy so fry on all sides and when its done place it in a tissue to take off the oil.
  
• The vadai´s are ready to taste. They can be eaten during coffee/tea time or with cocnut chutney or pudina chutney. If I have remaining vadai I will add it to Sambhar and it makes Sambhar vadai.