Urad Vada is a traditional prasadam offered to Hanuman Ji. They are thin and crispy Vada made using Urad dal and black pepper. It is also called Anjaneyar Vadai (Hanuman Vadai). It got its name, as it is a traditional prasadam offered in Anjaneyar (Hanuman) temple all over the world. This can also be served as a Teatime snack.

Ingredients

·         1/2 cup Whole Urad dal

·         1 tsp Black pepper

·         1 tbsp. Rice flour

·         Salt as needed

·         Oil for deep frying 

Instructions

·         Soak the Urad dal in water for 30 minutes. Drain the water completely.

·         Pulse the Urad dal without adding any water. Add the peppercorns, rice flour now, and pulse again. If needed add 1 tsp of water. Do not grind into a smooth paste. Grind it coarsely and thick.

·         Add 1 tsp of hot oil and salt to the grounded mixture. Mix well.

·         Heat oil for frying.

·         Grease a banana leaf or use wax or plastic paper cover with little oil on it. Take a very small lemon-sized dough and place it in the center of the leaf or paper.

·         Place another leaf or paper cover on it and place a flat-based Katori or roller pin to get even roundels. Or you can use fingers to make it thin..

·         The thinner the Vadai the more crispier it will be.

·         Carefully take out the top leaf or cover paper and place a hole in the center of the Vadai by grease your hands before that.

·         Lift it carefully and put it inside hot oil. Ensure the oil should not be smoking hot. Keep the flame to medium-low while frying. Turn on both sides and ensure even cooking. Once they become golden brown, take it out from the oil.

·         Drain the excess oil. Repeat this for the rest of the dough.  

Notes

1. Do not soak for more than 30 minutes.
2. Do not add water while grinding.
3. Rice flour and hot oil give crispiness to the Vadai. So do not skip it.
4. Always ensure the oil is not too hot while frying.
5. You can use black Urad dal too for making the Vadai.
6. Always make this Vadai thin, or else you will end up making soggy Vadai instead of crispy Vadai.
7. This Vadai stays crispy for 4-5 days if stored in an airtight container.