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
Milagu Vadai(Anjaneyar Vadai)
Equipments Needed
- Mixing Bowl
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 20 Numbers
Calories: 135kcal
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 .
Print Recipe
Ingredients
- 1 cup Urad Dal 1 Cup - 250ml
- 2 tablespoon Rice Flour
- 1 tablespoon Pepper Corns
- 1 teaspoon Salt Adjust to your taste
- 2 cups Oil for deep frying
Instructions
- Wash the urad dal thoroughly. Add fresh water and soak for 30 mins.
- After 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 tablespoon 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.
- Gently remove the top cover and keep the patti ready for frying. Make 3-4 patties as per the above said procedure
- 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.
Video
Notes
- 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.
Nutritional Info
Nutrition Facts
Milagu Vadai(Anjaneyar Vadai)
Amount Per Serving (1 Number)
Calories 135
Calories from Fat 76
% Daily Value*
Fat 8.4g13%
Saturated Fat 0.6g4%
Trans Fat 0.1g
Sodium 217mg9%
Potassium 127mg4%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 0.4g0%
Protein 4.4g9%
Vitamin A 50IU1%
Vitamin C 5.8mg7%
Calcium 10mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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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 tablespoon 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.
