Tirupati Style Minapa Vada is a popular South Indian snack commonly served as prasadam (temple offering) in the famous Tirupati Balaji Temple in Andhra Pradesh, India. This vada is made with urad dal (split black gram) and is known for its crispy exterior and soft interior.

Net Weight - 250 gms

Shelf Life - Best before 45 days from packing

Here's a recipe for Tirupati Style Minapa Vada:

Ingredients:

1 cup urad dal (split black gram)
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper (coarsely crushed)
A pinch of asafoetida (hing)
1-2 green chilies (finely chopped)
Salt to taste
Oil for deep frying
Instructions:

Wash the urad dal thoroughly and soak it in water for around 4-5 hours.
After soaking, drain the water from the dal and grind it into a smooth and fluffy batter. You can add little water (around 2-3 tablespoons) while grinding to get the right consistency.
Transfer the batter into a mixing bowl and add cumin seeds, crushed black pepper, asafoetida, chopped green chilies, and salt. Mix everything well to combine.
Heat oil in a deep pan or kadai for frying.
Wet your hands with water, take a small portion of the batter, and shape it into a round vada. Alternatively, you can also use a plastic sheet or banana leaf to shape the vada. Make a hole in the center of the vada to help it cook evenly.
Gently slide the shaped vada into the hot oil and deep fry on medium heat until it turns golden brown and crispy on both sides.
Remove the vada from the oil using a slotted spoon and place it on a kitchen towel or paper towel to remove excess oil.
Serve the Tirupati Style Minapa Vada hot with coconut chutney or sambar.
Please note that this is a basic recipe, and you can adjust the spices and flavors according to your preference. Also, ensure that the oil is hot enough while frying to get a crispy texture.

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