This milagu vadai is a main offering for Lord Anjaneya. This is the one we get as prasadam in Anjaneyar temples. It has a very unique and divine taste. I made this milagu vadai as an offering to Lord Anjaneya on this auspicious Hanumanth Jayanthi day. Let’s seek Lord Anjaneya’s blessings by preaparing this milagu vadai at home and offering it to the Lord.
HISTORY BEHIND CELEBRATION OF HANUMATH JAYANTHI
Once, a great saint named Angira went to visit the heaven king, Indra and welcomed there through the dance presented by a damsel named, Punjiksthala. However, saint was not used of that type dance and started meditating on his God. After the end of dance, he was asked by the Indra about the performance of dance. He was silent and said that I was in deep meditation to my Almighty because I have no interest in such dance. It was very ashamed to the Indra and damsel; she started disappointing the saint and then cursed by the Angira that
She then felt sorry and regretted to the saint then a merciful saint supported her through blessings like, . She became the daughter of Kunjar (king of the monkeys on earth) and got married to the Kapiraj Kesari of the Mount Sumeru. She gave birth to the Hanuman with the help of five divine factors such as curse and blessings of the saint Angira, her prayers, blessings of Lord Shiva, blessings of Vayu deva and Putreshti Yagna’s fruit. It is considered that Lord Shiva had to rebirth as a human being on the earth in his 11 Rudra avatar in the form of Hanuman as He could not serve to the Lord Rama by being in His real form.
The whole Vanara community including all the human fraternity was happy and celebrated his birthday with great enthusiasm and joy by dancing, singing and lots of activities. From then, it was started celebrating as a Hanuman Jayanti by his devotees to get strength and wisdom like him.
Jitendrium Buddhimatam Varishtham
Shri Ramdutam Sharanam Prapdye.
Let's check out the recipe.
Urad dhal - 1 cup
Rice flour - 1 tsp
Pepper corns - ¾ tsp ( coarsely powdered)
Salt - to taste
Hot oil - 2 tbsps
Oil - for deep frying
Wash the uradh dhal and soak for thirty minutes
Drain the water from dhal completely and keep it in the strainer for sometime till all the wateris drained.
Grind the drained dhal to a coarse paste adding minimum water.
Addcoarsely crushed pepper corns salt, rice flour and two tbsps of hot oil.
Make small balls and pat on a wet cloth or on a polythene sheet to make thin vadai.
Make a small hole in the centre and deep fry in hot oil.
Make all the balls in the same manner and quickly deep fry till half done.
When all the vadais are half deep fried, once again put in hot and oil and deep fry till crispy.
A teaspoon of raw rice can also be soaked with dhal instead of adding rice flour.
Add little rawa instead of rice flour after grinding dhal to get crispy vadai.
Whole black gram with skin can also be used in the above recipe.
Cumin seed can also be added.
Grind pepper corns along with dhal.
SOURCE ; http://www.indiacelebrating.com/festivals/hanuman-jayanti/