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by Sharmili Leave a Comment
Milagu Vadai is nothing but Pepper Vada which is a traditional Prasad offered in Anjaneyar Temple. This vada is really very unique and tastes awesome. I haven’t prepared this earlier, but I have tasted this in Anjaneyar Temple many times.
Last week one of my friend Deepa Sundar prepared this at her place and I had an opportunity to taste this again here in UAE. So I took the recipe from her and prepared it for the first time at home and really it turned out well. This vada is made with urad dal (Split Black Gram). I used whole white one.
This vada is different from our regular urad dal vada. Normal vada which we make using urad dal turns to be soft and fluffy. But this vada is absolutely opposite to the normal vada. This one turns out to be very crispy and crunchy as shown in the above pic. To prepare this vada you need to take care of certain steps.Urad dal should be soaked exactly for half an hour only. Do not oversoak or else vada will not turn crispy. While grinding urad dal do not add any water. The batter ground should be coarse in texture.
The food processor does a cool job in grinding the batter coarsely. Of course, you can grind it in a mixer too. Use the whipper button to get the coarse batter. Do not run the mixer at a stretch.While deep frying the vada, it should not puff up. So before dropping the dough in oil poke it with a fork here and there, after flattening it. If the consistency of the batter is perfect then you no need to poke it. Cook vada on medium-low flame only as we do it for murukku (Chakli). If you follow all these steps then this vada is very easy to prepare. Now let us see how to prepare this recipe.
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Milagu Vadai Recipe | Pepper Vada Print Recipe
Anjaneyar Temple style Milagu Vadai.
- CourseEvening Snack
- CuisineSouth Indian
| Servings | Prep Time |
| 20 vadas approx | 10 minutes (exluding soaking time) |
| Cook Time |
| 30 minutes |
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| Milagu Vadai Recipe | Pepper Vada Print Recipe Anjaneyar Temple style Milagu Vadai.
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Ingredients
- 1 cup Urad Dal/Uluttam Paruppu
- 1/2 tsp Pepper Corns coarsely crushed
- 1/2 tsp Asafoetida/hing
- 1 tbsp Rice flour
- salt to taste
- oil to deep fry
Servings: vadas approx
Instructions
Soak urad dal in enough water for exactly half an hour only. Then wash and drain the water completely. Grind urad dal coarsely in a blender without adding any water (Do not add any water while grinding). The batter should be thick in consistency as shown.
Transfer coarsely ground urad dal in a bowl. Now add hing, salt, coarsely ground pepper powder, rice flour and mix thoroughly. Make a small lemon size even balls.
Place a butter-sheet applied with oil. Above this place a dough ball and pat it. Place another butter sheet on top and press the dough gently using a cup so that it is flattened evenly. Then remove the sheet on top and make a hole in the center as shown. You can even poke with a fork here and there. Repeat the same process with the remaining dough.
Now add oil in a kadai. Once oil gets heated gently drop the prepared flat dough in the oil. Fry it on both sides until it turns crispy and golden brown in color. This vada should not puff up. It should be flat. Once done remove it on a kitchen towel. Let it cool completely and serve.
Recipe Notes
- Urad dal should be soaked exactly for half an hour only. Do not oversoak or else vada will not turn crispy.
- While grinding urad dal do not add any water.
- The batter ground should be coarse in texture.
- While deep frying the vada, it should not puff up. So before dropping the dough in oil poke it with a fork here and there, after flattening it.
- Cook vada on medium-low flame only as we do it for murukku (Chakli).
Share this Recipe
Crispy and crunchy Anjaneyar Temple style Milagu Vadai is ready to offer to God as Prashad.
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