மிளகு வடை(Pepper Vada) is a very famous offering for Lord Anchaneya(Hanuman). This is one of my favorites and I wanted to try this recipe for a very long time. Today being Hanuman Jayanthi (in Andhra), and fortunately I had a day off from work, decided to prepare this vada and small pooja at home in the evening. Thanks to my mom(in-law) for this wonderful recipe. The vada came out so well and it was a surprise snack for my husband today :)
Preparation Time: 30 minutes
Ingredients:
1. Urad dhal - 100 gms
2. Rice - 2 tablespoon
3. Pepper - 10-12 (for medium spice)
4. Cumin Seeds - 1 tablespoon
5. Salt - to taste
6. Oil - for frying
Preparation:
1. Soak dhal and rice for not more than 10 minutes and then drain the water completely and set it aside for atleast 30 minutes to 1 hour until it becomes dry.
2. Grind dhal and rice along with Pepper, cumin and salt into a coarse thick mixture. Do Not add water.
3. Heat oil in a deep pan.Keep a wet cloth or thick plastic sheet( like ziploc cover) ready to make the vada.
4. Take a portion of the mixture (size of a medium goosberry) and spread it on the cloth/plastic sheeet and make it an even thin round and make a small hole in the center.
5. Drop it in the oil and cook in medium flame. Turn sides as it cooks and take it out when it becomes golden brown on both sides.
Crispy pepper vada is ready. This will stay nice for a longer time, so you can store it in an air tight container and consume for a week.
Preparation Time: 30 minutes
Ingredients:
1. Urad dhal - 100 gms
2. Rice - 2 tablespoon
3. Pepper - 10-12 (for medium spice)
4. Cumin Seeds - 1 tablespoon
5. Salt - to taste
6. Oil - for frying
Preparation:
1. Soak dhal and rice for not more than 10 minutes and then drain the water completely and set it aside for atleast 30 minutes to 1 hour until it becomes dry.
2. Grind dhal and rice along with Pepper, cumin and salt into a coarse thick mixture. Do Not add water.
3. Heat oil in a deep pan.Keep a wet cloth or thick plastic sheet( like ziploc cover) ready to make the vada.
4. Take a portion of the mixture (size of a medium goosberry) and spread it on the cloth/plastic sheeet and make it an even thin round and make a small hole in the center.
5. Drop it in the oil and cook in medium flame. Turn sides as it cooks and take it out when it becomes golden brown on both sides.
Crispy pepper vada is ready. This will stay nice for a longer time, so you can store it in an air tight container and consume for a week.
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