Day 1 Week 3 BM #52 -
This week I shall showcase some famous temple prasadams (offering to the Lord) as part of the Blogging Marathon.
Don't we all feel that the Prasadam from whichever temple it is, is always delicious and tempting?
My earliest recollection of visiting Tirupati is with my parents when I was about about 8 years old. I remember how my brother and I used to grab the crunchy 'black' vada and Laddu after the Darshan. It has been a couple decades since I visited the temple. I heard lot of changes and improvements have been made regarding the facilities for the pilgrims. But the taste of the vada and laddu are distinctly unique and much the same.
I always used to wonder how the 'black' vada was made. Subsequently I came to know the ingredients used to make these vadas and was surprised at the simplicity of the ingredients. Apparently these vadas are also made for Lord Hanuman but the urad dal is the skinned variety.
Whole Urad Dal (Black) 1/2 cup
Pepper Powder 1/2 tsp
Salt as needed (I added 1/2 tsp)
Oil for deep frying
Method Of Preparation -
Soak Urad Dal for about 6-8 hours and drain.
Grind it with very minimal water to a coarse paste.
Add pepper powder and salt and mix well.
Heat oil in a frying pan/kadai. Reduce heat to medium to low.
On greased plastic sheet, pinch a lime sized portion of the urad paste, flatten it using your fingers to make a 2 inch diameter disc.
When the oil is hot, gently slide the disc into the hot oil and fry 2-3 of them together (depending on how big the pan is and how much oil has been used).
Fry on both sides until they are crisp. Remove using a slotted ladle on to kitchen paper towels to drain excess oil.
They can be stored for a few days in an air tight container.
Preparation Time 30 min (excluding the soaking and grinding time)