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

Prasadam | vegetarian

  • Prep Time 10 Mins

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)

Instructions

  1. Soak urad dal in water for only 20 minutes. Drain the water completely using a strainer or cloth.
  2. In the drained dal, add black pepper, asafoetida, cumin, and salt. Grind coarsely without adding any water.
  3. Add 3 tbsp of oil to the dough and mix thoroughly.
  4. 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.
  5. 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.
  6. Flip gently and remove. Repeat with remaining vadas.
  7. Once all vadas are half-fried, refry them again until golden brown and crispy.
  8. Cool completely and store in an airtight container. These vadas stay good for 15 to 20 days.