Milagu Vadai | Anjaneyar Kovil Vadai

Milagu Vadai, also known as Anjaneyar Kovil Vadai, is a traditional South Indian recipe deeply rooted in temple traditions. This unique vada, flavored with black pepper (milagu) and other spices, is an offering (prasadam) in Hanuman temples across Tamil Nadu. Made with urad dal and rice flour, Milagu Vadai stands out for its crisp texture and peppery taste, which perfectly balances earthy and spicy flavours .

This vada is not just a snack but a symbol of devotion and tradition. It is often prepared during auspicious occasions like Hanuman Jayanthi and offered to deities before being distributed as prasadam . The addition of black pepper not only adds a bold flavor but also has warming and digestive properties, making this vada a wholesome choice. Served as a snack or alongside meals, Milagu Vadai carries the essence of South Indian temple cuisine and is loved for its simplicity and flavour. Follow the step wise instructions and tips to make perfect Milagu vadai or Anjaneyar Kovil vadai that tastes absolutely divine.

Ingredients

Urad dhal-1 cup

Pepper-1-2 tsp

Ghee-1 tsp

Rice flour-2 tsp

Asafoetida-a pinch

Salt to taste
Hot oil-1 tsp 

Oil for deep frying

Method

👉Wash and soak the urad dhal for 30 mins.

👉Drain the water completely and grind the dhal along with salt and pepper coarsely DoNotAdd Water for grinding.

👉Transfer the mixture to a bowl add rice flour, ghee and 1 tsp of hot oil and mix everything well.

👉Heat oil for deep frying.

👉Now place a small lemon sized balls of the dough on greased plantain leaf or plastic sheet and flatten it with your palms (grease your palms too) and make a hole in the centre.

👉Deep fry the vadas in medium flame until golden brown colour and till the oil stops bubbling.

👉Drain the excess oil from vadai using a tissue paper.

👉Yummy ,traditional crispy milagu vadai for Anjaneyar Jayanthi is ready.

Preparation time-30 mins
Yield- 15-18 vadai depending on size

Note-

✍️Donot soak the dhal for more than 30 minutes.
✍️If the batter is too sticky and doesn't come off the plastic sheet or plantain leaf add 1 tsp rice flour mix well and then make vadai and also grease the leaf or sheet well with oil.
✍️Do Not Add Water For Grinding.
✍️Grind the urud dhal and pepper coarsely and not smooth.