Milagu Vadai/ Pepper Vadai
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Urad dal - 1 cup
  • Rice flour – 1 tbsp
  • Pepper corns – 2 tsp (grounded)
  • Ajwain - ½ tsp
  • salt – ½ tbsp
  • Oil – To fry
  1. Wash and soak the urad dal for 15 minutes and not more than that.Drain it nicely. If there is water, it can spoil the whole procedure. Grind it in the blender without adding water. The mixture should be little coarse not a paste.
  2. Ground the pepper again roughly. Just a single pulse would do.
  3. Take a bowl, mix the ground urad dal, hing, rice flour,ajwain and broken pepper.
  4. Heat oil in a kadai/pan, add one tbsp of oil to the vadai mixture.
  5. Take a banana leaf/Ziploc cover grease with oil. Grease your hands with oil to tap them thinly using hand or flat shaped cup. Take small lemon sized balls and pat it to make it a circle and thin vadai. Flatten it as thin as you can.Mark a hole in the center.
  6. Remove the vadai from the banana leaf and put them in the hot oil.
  7. Cook the vadai on both sides and till its crispier brown color on both sides.
1. Try to use whole urad dal. As it gives a nice texture. If not, use the broken ones.
2. When you drain the mixture, drain them completely. If there is water, the vadai’s wont be formed perfectly.
3. If the vadai batter is sticky and with more water, add more rice flour. Continue doing still it is in the perfect consistency.
4. Adding 1 tbsp hot oil to the batter will make the vadai crispier.
5. If you want crispier vadai, after frying them, try to refry them again. It will give nice colour and more crispiness. But mine was fine with the first time.
6. If you don’t have banana leaf, use Ziploc or polythene cover.
7. Marking a hole in the center will cook the vadai faster.
8. Ensure that vadais are patted thin, or else it’s going to be hard.
Recipe by Relish The Bite at