Tamilnadu Special Anjaneya Vada | Milagu Vada Recipe | Temple Style Vada Recipe

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Tamilnadu Special Anjaneya Vada Anjaneya Vada, also known as Milagu Vada, is a traditional pepper vada offered as a garland to Lord Hanuman on Saturdays and Hanuman Jayanti in many South Indian temples. Made with coarsely ground urad dal, black pepper, cumin, and asafoetida, this crispy delicacy is shaped into thin discs and deep-fried until golden brown.

The vada crackles as you bite into it, with a sharp hit of spice that lingers, making you crave more with every bite. Though it seems simple, the taste depends entirely on how you soak, grind, and fry the dal.

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Tips

Urad Dal:

Soak urad dal for exactly 20 minutes. Over-soaking will cause the batter to ferment and make the vadas puff up like regular medu vadas, ruining the texture and flavor.

Grinding:

Drain the soaked dal thoroughly. Do not use even a drop of water while grinding. The batter should be coarse and thick, like a rough dough.

Shaping:

Grease a plastic sheet or damp cloth, pat the dough into thin discs (like papads), and air-dry for 3–4 minutes. This helps reduce moisture, so the vadas fry crisp and don’t absorb excess oil.

Frying:

Drop the dried vadas into hot oil and fry on medium flame without flipping or stirring for 4–5 minutes until firm. Then flip and fry for a few more minutes.
Remove, rest for a while, and refry until deep golden and crisp. This double-fry method ensures the vadas stay crunchy and dry.

Tamilnadu Special Anjaneya Vada | Milagu Vada Recipe | Temple Style Vada Recipe - Recipe Video

Tamilnadu Special Anjaneya Vada | Milagu Vada Recipe | Temple Style Vada Recipe

Prasadam | vegetarian

Prep Time 10 mins
Total Time 10 mins

ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

1 cup Whole urad dal
2 tsp Black pepper
¼ tsp Asafoetida
1 tbsp Cumin seeds
Salt (to taste)
3 tbsp Oil (for the dough)
Oil (for deep frying)

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Instructions

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Soak urad dal in water for only 20 minutes. Drain the water completely using a strainer or cloth.
In the drained dal, add black pepper, asafoetida, cumin, and salt. Grind coarsely without adding any water.
Add 3 tbsp of oil to the dough and mix thoroughly.
Grease a plastic sheet or wet cloth. Take a portion of the dough, shape it into thin discs like chips, and air-dry them for 3–4 minutes.
Heat oil in a deep kadai. Drop the vadas one by one and let them fry on medium flame for 4–5 minutes without disturbing.
Flip gently and remove. Repeat with remaining vadas.
Once all vadas are half-fried, refry them again until golden brown and crispy.
Cool completely and store in an airtight container. These vadas stay good for 15 to 20 days.