Make a checklist, keep all ingredients close by.

Wash the urad dal thoroughly. Add fresh water and soak for 30 mins.

After 30 minutes, drain the water from urad dal using a wire basket/sieve and keep it in the strainer till the water is drained completely

Add the drained urad dal to a idli grinder or mixie jar. Without adding water, grind the urad dal to a coarse paste. If our mixer is not grinding it without water, just sprinkle a little water in regular intervals and grind urad dal to a coarse paste.

To the coarse paste in the mixer, add the pepper, rice flour and salt. Just give a pulse or two to break the pepper corns and take the coarse paste in a bowl. divide te batter into 2 halves. To one half add onion, cilantro, mined ginger and green chili. this is for shallow frying. To the other half do not add any of these. Add salt to taste before frying

Method 1 shallow frying: Make lemon size balls, Flatten the balls either on your palm or on the skillet itself. I used cast iron skillet for shallow frying. Add about 1/4 c peanut oil to the skillet. heat using medium flame. When oil is hot enough drop the vada in the oil. After a few minutes drop 1/2 tsp oil on each vada and flip it. When both sides turn golden brown remove from the skillet and place them on paper towel to remove excess oil from the surface.

Transfer the milagu vadas to a serving plate. serve with ketchup or chutney, Enjoy with a cup of hot tea

Method2 for thin crispy Anjaneyar vadai Take a plastic paper and grease it with oil. Take 1 gooseberry size ball of the urad dal batter and place it on top of the plastic paper
Cover the plastic paper with another greased plastic paper

Place a flat bowl(used measuring cup)) on top of the cover and press the bowl(Dabara) gently to make a flat round vada patti as thin as possible. Apply the pressure evenly. The patti should be very thin to get a crispy vada.

Wet your finger with water and make a hole in the middle. the hole is for making a garland for Anjaneyar

Heat oil in a heavy bottomed pan/kadai. Use medium high flame; drop a small pinch of urad dal batter into the hot oil; If the batter raises immediately, the oil is ready for frying. Gently remove the plastic cover from the vadai and drop it in oil. If you are afraid of hurting yourself when drop into hot oil. transfer the vada to a greased jalli karandi. and place the karandi in the oil. Vada will slide down into the oil. Drop 3-4 vada patties depending on the quantity of oil.