This week I shall showcase a very very popular and famous temple prasadam… none other than Thirumala Vada. The name itself has a feel of devotion and reminds us the yummyness and the great taste of Thirupathi Laddoo and Vada. These vadas do not soak up or absorb oil at all.

Until I got married, I had been to Thirupathi and Thirumala every year with my parents. Used to get lot of prasadam – laddoo and vada. I always used to wonder about the recipe of the Vada prasadam. Years later, I tasted them at my sister’s in-law’s house and learned that those vadas need very few ingredients and can be easily made at home. since then I tried to make them at home but somehow it was getting postponed. Finally, on one day during the navaratri this year, I made them. To my surprise, they came out really good and were tasty too. so, thought of sharing the recipe.

I am sure most of you may have thought of making these at home too. one of the key ingredients in this recipe is Urad dal. It is said that Urad dal is one of the few in the lentils family that has highest protein content.

https://youtu.be/ISgs5lepCjI/

How to make Thirumala/Thurupathi Vada

PREP TIME: 15 MINS  COOK TIME: 20-25 MINS  SOAK TIME : 6-8 HRS TOTAL TIME:40 MINS  COURSE: SNACKS CUISINE: SOUTH INDIAN SERVINGS : AROUND 10 VADAS

Ingredients

• whole urad dal with skin (minumulu) – 1 cup
• parboiled rice (uppudu biyyam) – 2 tbsp
• pepper corns (miriyalu) – 1 tbsp
• jeera (cumin) – 1.5 tsp
• dry red chillies – 2

Instructions

1. Rinse and soak whole urad and rice 6-8 hrs or overnight.
2. Drain completely without any water left. Place them on a towel or a cloth to absorb excess moisture.
3. Transfer dal and rice into a blender jar. Grind coarsely without adding any water.
4. Now in a small blender jar, take pepper corns, jeera and red chillies. Grind to a coarse powder.
5. Add 3 tsp of powder to the dal batter. You can taste and adjust the masala powder as per your spice level.
6. Grease a plastic paper with oil, and take a ball of the dal batter and press it to make a 4-5 inch disc. You can press as thin as you like(Thin ones will be very crispy and easy to eat).
7. Heat the oil for deep fry, place a pressed disc in med hot oil. Deep fry on low heat until golden brown on both sides.
8. Store them in an air tight container. They will be good for weeks.

Tips

1. With same batter, you can also make soft vada to have it as a lunch or snack.
2. Adjust masala as per your spice level.
3. You can also make these on a cloth instead of plastic cover/sheet. But if you want them thin, plastic sheet is the best option.
4. Always fry them on low flame to achieve desired crispiness.

Step by step photo instructions

1. Rinse and soak whole urad and rice 6-8 hrs or overnight.

2. Drain completely without any water left. Place them on a towel or a cloth to absorb excess moisture.

3. Transfer dal and rice into a blender jar. Grind coarsely without adding any water.

4. Now in a small blender jar, take pepper corns, jeera and red chillies. Grind to a coarse powder.

5. Add 3 tsp of powder to the dal batter. You can taste and adjust the masala powder as per your spice level.

6. Grease a plastic paper with a drop of oil, and take a ball of the dal batter, wet your hand and press it to make a 4-5 inch disc. ( you can also use a cloth to press the dough ball on). You can press as thin as you like(Thin ones will be very crispy and easy to eat).

7. Heat the oil for deep fry, place a pressed disc in med hot oil. Deep fry on low heat until golden brown on both sides. Stir occasionally.

8. Store them in an air tight container. They will be good for weeks.