Milagu Vada is a thin and crispy vada popular in most of the Anjaneyar and Perumal temples. Unlike Medhu vada or masal vada, this vada is very thin and very crispy. My in-laws are from Nagercoil, very close to Suseendram Temple. Every time we visit their native, we go the Suseendhram temple and we give Milagu vada garland to decorate Lord Anjaneyar. After pooja, we distribute the vada to the people in the temple.
India's most prominent temple is Tirupati Venkateswara temple. Tirupati Ladoo and Milagu Vada is so popular. Though we all have so much bakti Lord Balaji, in one corner of the mind, this ladoo and milagu vada always tempt us after darshan. I still remember how I used to save the ladoo and vada and eat it without sharing with anyone 🙂
This Tirupati style Milagu Vada is made using whole Black gram (Urad dal with skin) along with salt, pepper, rice flour. Usually Milagu vada made in other temples use plain whole urad dal. Black Urad Dal is more healthier choice and gives a nice texture. Usually this Milagu vada is cooked in Ghee. I have used ghee+Coconut oil to fry the vada. Try this Tirupati Vada for this Hanumath Jayanthi and share your experience!
You can also try:
Recipe Card:
Tirupati Milagu Vada | Whole Black Urad Dal Pepper Vada
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 1 Cup Black Gram (Whole Urad Dal) 1 Cup - 250ml
- 1 teaspoon Salt
- 2 teaspoon Peppercorns Coarsely pounded or ground
- 2 tablespoon Rice Flour
- 1 tablespoon Oil (Hot Oil)
- 2 Cups Oil For Deep Frying
Instructions
Preparing Vada Batter
- Wash and Soak Black Gram in water for about 4 hours
- After 4 hours, drain water and take the urad dal to the mixer jar
- Grind the soaked dal to a coarse paste. Add water only if needed. We need coarse and thick batter.
- Take the batter in a mixing bowl. Add salt, coarse pepper powder, rice flour to the batter.
- Next, add hot oil to the vada batter and give the batter a good mix. Tirupati Vada batter is now ready!
Deep Frying Process
- Heat oil in a pan. We can use zipper cover or banana leaf to shape the vada
- Cut the zipper into 2 halves. Take a gooseberry size batter and place it in one half of zipper cover, close it with another half and press the vada batter and shape it to palm size disc. Make sure the vada are shaped thin. Thin vada will be more crisper and cooks nicely in oil
- When the oil is ready, damp your hands and gently take out the disc shaped vada and drop it in oil.
- Keep the flame very low and cook the vada on both the sides till all the bubble in the oil ceases and the vada becomes brown and crispy. We can add 2-3 vada in each batch.
- Take out the vada amd repeat the process till we finish the vada batter
- Tirupati Milagu Vada is now ready!
Video
Notes
- Shape the vada very thin and cook in low flame patiently to get crispy pepper vada
Nutritional Info
INSTRUCTIONS
PREPARING VADA BATTER
-
Wash and Soak Black Gram in water for about 4 hours
-
After 4 hours, drain water and take the urad dal to the mixer jar. Grind the soaked dal to a coarse paste. Add water only if needed. We need coarse and thick batter.
- Take the batter in a mixing bowl. Add salt, coarse pepper powder, rice flour to the batter.
-
Next, add hot oil to the vada batter and give the batter a good mix. Tirupati Vada batter is now ready!
DEEP FRYING PROCESS
-
Heat oil in a pan. We can use zipper cover or banana leaf to shape the vada. Cut the zipper into 2 halves. Take a gooseberry size batter and place it in one half of zipper cover, close it with another half and press the vada batter and shape it to palm size disc. Make sure the vada are shaped thin. Thin vada will be more crisper and cooks nicely in oil
-
When the oil is ready, damp your hands and gently take out the disc shaped vada and drop it in oil. Keep the flame very low and cook the vada on both the sides till all the bubble in the oil ceases and the vada becomes brown and crispy. We can add 2-3 vada in each batch. Take out the vada amd repeat the process till we finish the vada batter
-
Tirupati Milagu Vada is now ready!
