Milagu Vadai | Pepper Crispy Vadai | Anjaneyar Vadai

Posted on Dec 15th, 2017

by Sowmya Venkatachalam

Categories:

Snacks

4.72 from 14 votes

Milagu Vadai is a thin and crispy vadai made using urad dal and black pepper. It's also called Anjaneyar Vadai (Hanuman Vadai). It got its name as its a traditional prasadam offered in Anjaneyar (Hanuman) temple all over the world. This can also be served as a Tea time snack .

Prep Time 30

Cook Time 45

Total Time 1 15

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Reading Time: 6 minutes

Milagu Vadai is a crispy vadai made using Urad dal and black pepper. This Vadai is usually served as prasad (gods offering) in Tamil Nadu Hanuman Temples. The blend of crispness and the spice from pepper are divine. I make this milagu vadai as an offering to Lord Anjeneya on this auspicious month of Margazhi especially during Hanumath Jayanthi. With strong pepper flavor and crispy texture, this vadai is so delicious and unique.

Tips for making Milagu Vadai:

Soak the urad dal for 30-45 mins max. We need coarse paste. We shouldn’t add any water while grinding.
Rice flour and hot oil helps to make the vada crispy.
While flattening vada in zipper make sure to flatten it thin so the vada will be more crispier.
While deep frying flame is very low so the vada is crispy and golden brown.

You may also try:

Paruppu Vadai, a traditional neivedhyam (Offering to God) recipe that we usually prepare for any auspicious occasions or festivals. We add three types of dals – Channadal, Urad dal and Toor dal
Masal Vadai (Masala Vada) is a very popular and famous snack in Southern India, especially in Tamilnadu.
Rasa vadai, a popular snack in Nagercoil, Suchindrum and many places of Kanyakumari District.
Medhu Vadai, is a crispy and yummy vadai made using urad dal as the main ingredient and other indian spices. We have a tradition to make this Medhuvadai as a Prasad for many occasions and festivals

Recipe card to make Milagu Vadai

Method with step by step pictures

Wash the urad dal thoroughly. Add fresh water and soak for 30 mins.

After about 30 minutes, drain the water from urad dal using a strainer and keep it in the strainer till the water is drained completely.

Add the drained urad dal to the mixer jar. Without adding water, grind the urad dal in the mixer to a coarse paste. If our mixer is not grinding it without water, just sprinkle a little water in regular intervals and grind urad dal to a coarse paste. Please make sure that you don’t grind it into a very fine paste. It should be coarse.

To the coarse paste in the mixer, add the pepper, rice flour and salt. Just give a pulse or two to break the pepper corns and take the coarse paste in a bowl.

Add 2 tbsp of hot oil and give a good mix.

Take a plastic paper and grease it with oil. Take 1 gooseberry size ball of the urad dal batter and place it on top of the plastic paper. Cover the plastic paper with another greased plastic paper. Place a flat bowl(Dabara) on top of the cover and press the bowl(Dabara) gently to make a flat round vada patti as thin as possible. Apply the pressure evenly. The patti should be very thin to get a crispy vada.

Wet your index finger with water and make a hole in the middle.

Heat oil in a heavy bottomed pan. Check the oil hotness by dropping a small pinch of urad dal batter. If the batter raises immediately, the oil is ready for frying. Gently remove the plastic cover from the vadai patti and drop it in oil. Drop 3-4 vada patties depending on the quantity of our oil. Deep fry the milagu vadai on one side in a medium flame. Gently turn the vadai and fry it on other side till both the sides are fried crisply and they turn golden brown color. Remove the crispy vadai from oil and place it in a paper towel to drain excess oil.

The crispy and scrumptious milagu vadai is ready now for Neivedhyam.

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

37 Comments Hide Comments

Love this vadai ever… Flavorful…
http://recipe-excavator.blogspot.com

very crispy n tempting…
KAJU FLOWER
VIRUNTHU UNNA VAANGA

Parthale sappidanum pola irukku, we will try this thanks for the receipe Sheila natarajan

maami, generally what do u do with the chutta ennai (remaining oil)

Thank you very much for the recipe..!! will try it out soon..!!

With your guidance from the blog i made this vadai for hanuman and offered as vada malai to hanuman-Thank you aunty 🙂

Mami i tried it out yday for hanuma janyanthi and it turned out to be super awesome 🙂 crispy thin yummy 🙂 thanks a lot for the recipe 🙂 this is the first time i m trying my hands on making vadai 😀 m so happppppyyyyy 🙂

Thank you so much.. i tried it for the first time, came out very well.

Thank you so much… Milagu vadai came out very well.

How do we remove the vadais from the plastic sheet, you have said to make 3/4 at a time, how do we take it from the plastic sheet and put it in the hot oil for frying?
Thanks a lot.

Hi Mami, I have tried this vadai. It came out really well. Taste was also Superb ! My only concern was It was very difficult for me to take the patti from the plastic sheet and transfer to the oil pan. In the process of removing the patti from the cover , i lost the shape and also the crispiness…:) Please tell me where have i gone wrong ? Thanks you.

Hi Deepa, the batter should be thick without watery. Also the plastic paper should be greased nicely each time which will help us to remove the vada from the cover. After you remove, just wipe the plastic paper with a clean cloth and again grease it for the next vada.

Mami you recipes turn out the perfect way every time.. thank you for sharing…

can we use halved (broken) urad dal for this recipe instead of whole urad dal?

Hi thanks a lot… Jai Hanuman
(h)

Will surely try alwaysliked those prasadams in temple

Am a silent reader of your blog – thanks for the recipe, made this for Hanuman Jayanthi yesterday . Heres the link on my blog with a linkback to your recipe as source..

http://www.sizzlingtastebuds.com/2016/01/milagu-vadai-anjaneyar-kovil-vadai.html

Cheers
Kalyani

Hello Mam,
Can we prepare the recipe using 1 cup split urad dal, the other ingredients remaining the same? Will we get the same crispiness and taste?

I have honestly not tried with split urad dal. my mom used add 1 tablespoon of split urid dal to the vada batter to enhance the crispiness. But if you are planning to use only split urid dal, its better to use atleast 1.5 cups and use the rest of the other ingredients

Thank you Mam for your reply. I will try and inform you the result.

Thanks for the recipe. The vada came up well and tasted crispy. But most of it got buldged like poori. How can we stop that?

Came out very well for a first timer.. My relatives have asked me to make some more… Thank you!

Glad to hear

Hi Mam, The Vadai came out very well. I soaked it for not 1/2 hour but 1 hour but all the directions as you said. it was initially tough but with you split ziplock logic it came out good. Thank you

Glad to hear. Thanks

In the forties and fifyties, medu vadais were a hotel item! In the homes we used to make similar vadais , coarsely ground with very little water but shaped like Medi vadais slightly thinner not too thin
Also we would add green chillies kadipatta a trace pinch of hing instead of pepper no onions ; itciwas delicious and crisp without being hard or too soft
Ideal for rasa vadai

Wow reading your way makes me drool. Thanks for sharing Rama.

Hi, I have been wanting to try this recipe for a long time now…will try urs soon…just want to know the size of the vada u have made n how many can we make with 1 cup of urad dal?? Thanks in advance🙏