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Milagu Vadai
Main ingredients | Black peppercorns, Split skinless black grams, Rice flour, Banana leaves, Oil |
Cuisine | South Indian |
Course | Snack |
Prep time | 4-4.5 hours |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Veg |
Ingredients
- 1 teaspoon black peppercorns (milagu)
- 2 cups soaked and drained split skinless black gram (dhuli urad dal)
- Salt to taste
- 2 tablespoons rice flour
- 2-3 banana leaves, cut into 6 x 4 pieces
- Oil for greasing + deep frying
Method
- Put the split skinless black gram in a mixer jar. Add black peppercorns and salt and grind well. Add ¼ cup water and grind to a fine paste.
- Transfer the paste into a large bowl, add the rice flour and mix till well combined.
- Heat oil in a kadai.
- To make the vadais, take a small piece of a banana leaf and grease with oil. Take a small portion of the ground mixture on it. Dip your fingers in some water and flatten the mixture to make a small thick disc. Make a hole in the centre.
- Gently slide in the prepared discs, a few at a time, and deep fry till golden brown and crisp. Drain on an absorbent paper.
- Arrange them on a serving platter and serve hot.
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