Milagu Vadai:
Anumar Kovil Vadai. Anchineya Temple Vadai. Hot Peppercorns Fritters. Miriyalu Vada. Kali-Mirch Ka Vada.

People call this Anuman Kovil Vadai coz…this is issued as Prasad at these temples. But I have tasted this Vadai in a diffenert temple. Vellore Jalakandeeswarar Temple! And each time…..Dad calls this Vellore Kovil Vadai. Pretty confusing. So whatever the idol is the vadai will be very good in these temples, thats my point. They use fresh Black Urad dal to make this. Unlike vadai batter….here its coarsely groud, well better go through the recipe!

Ingredients:

Urad dal 1 cup (soaked for 20 mins)
Pepper 2 spoons
Cumin 2 spoons
Salt
Curry leaves few finely chopped
Oil for frying

Method:

Coersely wet grind the soaked dal….using very little water.

Coarsely powder the pepper and cumin seeds. Mix them to the batter. Add curry leaves and salt too.

In a deep pan heat oil.

Using wet hand make very thin vadais out of this batter. One can use wet muslin cloth in place of wet hands. Make a deep gap in the centre of this vada. Make sure of thin most possible but at the same time not breaking the round set up.

Carefully drop them in hot oil. Fry well. Never fry at high flame…maintain the stove at medium flame only. Each time heat oil…..get back to the moderate heat and repeat the frying.

Its a traditional dish….maybe prepared during some great days of Anchineya god at Tamil Nadu. It tastes good. One can try them as tea time snacks.