Hanuman Jayanthi is celebrated on the birth anniversary of Lord Hanuman. He is considered as the greatest devotee of Lord Rama according to Hindu Mythology. It is celebrated on the full moon day/ Poornima in the month of Chaitra. The Hindus consider Lord Hanuman as a symbol of strength and energy.
On Hanuman Jayanthi people visit Hanuman temple and worship the deity. According to tradition, red vermilion mark (tilak) is applied on the idol of Lord Hanuman forehead. Along with Mantra of Hanuman, aarthi and Hanuman Chalisa (the sacred text) is recited by the devotees. Mostly men observe vrat (fast) on the auspicious day of Hanuman Jayanthi.
Lord Hanuman is worshiped as a deity with magical powers and the ability to conquer evil spirits. Special pujas are performed and offerings are made to Lord Hanuman. In many temples, we see that VADA MALA will be put on Lord Hanuman. So a special vada made with urad dal with peppercorns is offered as parasadam to God on this day. It’s a traditional recipe in South India.
Whole urad dal ½ cup
Black pepper 1 tsp
Rice flour 1 tbsp
Salt as needed
Oil for deep frying
Procedure for preparing VADA MALA:
- Wash and soak whole urad dal for 30 minutes.
- Drain the water completely through a colander.
- Grind the dal without adding water. The mixture should be little coarse not a paste.
- Now add to the dal mixture black pepper, rice flour and required salt and just give a single pulse. Do not grind into a smooth paste.
- Take the ground urad dal, black pepper, rice flour and salt into a bowl. Add 1 tsp oil and mix well.
- Grease a zip lock cover with oil.
- Take a small ball size of dough and place it in the center of the zip lock cover.
- Place another greased Ziplock cover on it and place a flat based vessel on the ziplock to get round shaped circles.
- Using your fingers furthermore, make it thin. Be careful not to tear it.
- The more the thinner the vadas the crispier it will be.
- Grease your hands and then carefully take out the ziplock which we kept on the top. Place a hole in the center of the vada with your finger.
- Lift it carefully and put inside hot oil. Keep the flame medium to low while frying for even cooking. Turn on both sides and cook till the vadas turn golden brown then take it out from oil on paper towel to remove excess oil. Repeat this process for the rest of the dough.
- Do not soak urad dal for more than 30 minutes.
- Do not add water while grinding.
- Adding rice flour gives crispness to the vadas.
- Always make this vada thin else you will get a soggy vada instead of crispy vada.