Milagu Vadai or Pepper Vadai is a very popular South Indian snack. Most commonly made during Hanuman Jayanthi as an offering to Lord Anjeneya, it is also used to make delicious South Indian sambar with lots of vegetables.
The spices from the black peppercorns and the crispiness of this vadai is what makes it unique. Unlike the regular ulundu vadai, here the dal is ground to a thick batter with minimal water and then shaped into flat discs. These are then deep fried in hot oil until crisp.
Milagu Vadai (Pepper Vadai)
- 1 cup Urad Dal
- 2 tbsp Black Peppercorns
- 1/2 tsp Salt
- 1/2 tsp Butter
- 150 ml Oil as required for frying
- 1/4 tsp Asafoetida Powder
- 1 to 2 tsp Rice Flour
- as required Water
- Grind the dal and peppercorns to a fine rava consistency and remove.
- Add asafoetida powder, salt and butter.
- Mix well.
- Gradually add enough water and mix well.
- The batter should not be watery and should be dry but moist.
- Keep aside for 15 minutes.
- Add a little water and mix again.
- Make small balls of the mixture and flatten them on a greased banana leaf or plastic cover.
- Heat oil in a pan over medium flame.
- Fry the prepared vadais till golden brown.
- Remove and drain excess oil.