Thursday, March 20, 2014

Milagu Thattu Vadai/Anjaneyar Vadai

I had this vadai for the first time in nanganallur anjaneyar koil. It was crispy and very tasty. In Coimbatore they use ulunthu vadai to make maalai for anjaneyar. But Chennai they make it more like a thattai and I liked it. So tried it and I should say it came out pretty well for the first time. I would call it a version between ulunthu vadai and thattai.
Whole white urad dal -1 cup
Black peppercorns-2 tbsp
Salt-as needed
Oil – for deep frying

How it Happened:
1. Wash the urad dal and soak in water for 30-45 minutes.
2. Drain the water completely and grind the urad dal in blender coarsely. If needed add 2-3 tbsp of water while grinding.
3. Add the peppercorns and salt finally and give it a whip to get it coarsely crushed. Transfer the batter to a bowl.

4. Heat oil in the kadai and add a tbsp of heated oil to the batter and mix well.
5. Meanwhile cut a clean polythene cover into 4-5 pieces and apply oil on it.
6. Now dip your hands in water, take the batter in the size of a small lemon and starting patting the ball onto the cover. Tap/press it as thin as you can. Make a hole in the center.
7. The oil should be medium hot, it should not be smoking.
8. Carefully take off from polythene cover by inverting it on one hand and drop in hot oil. Cook in medium flame. Cook one at a time.
9. Flip and cook when the thattai is light brown in colour, remove it from oil and keep aside.
10. Complete the batter by repeating the process.
11. Now in the same oil, add 2 pieces and cook in medium flame until the bubbling stops and the sound ceases and also it turns to a dark brown colour.
12. Drain from oil, Cool down and store in a dry airtight container.
*Use whole white urad dal. The batter should be coarse.
*Do not soak longer than mentioned. Max is 45 minutes.
*Grind adding water little by little. Add very little water. I used 3 tbsp of water for grinding. That was to facilitate the grinding process. If the batter is watery u will not be able to shape the thattai.
*Incase, if the batter has become watery, add a tbsp of rice flour and mix well. But sure it compromises with the taste.
* Frying twice ensures crispness for a long time and also the thattai is less greasy.

*It can be stored for 3-4 days

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