The Tirumala Tirupati Devasthanams (TTD) has made changes to the sacred Anna Prasadam provided to devotees of Sri Venkateswara Swamy at Tirumala temple. In a significant addition to the menu, TTD has introduced masala vada, which was served on an experimental basis on January 20.

Traditionally, Anna Prasadam menu includes rice, curry, coconut chutney, sugar pongal, sambar, rasam, and buttermilk. Recently, following a decision by the TTD Board of Trustees in November last year, masala vada—prepared without onion and garlic—was added to the lunch menu as part of a trial. Around 5,000 vadas were served to devotees during the trial run with plans to increase production over the next four days.

శ్రీవారి భక్తులకు మరింత రుచికరంగా అన్నప్రసాదాలు

మెనూలో ఒక ఐటమ్ పెంచాలని అధికారులను అదేశించిన టీటీడీ చైర్మన్ బీఆర్ నాయుడు

చైర్మన్ అదేశానికి అనుగుణంగా మెనూలో మార్పులు చేస్తూ బోర్డులో నిర్ణయం

ట్రయల్ రన్ లో భాగంగా ఇవాళ 5వేల మసాలా వడలు భక్తులకు వడ్డించిన సిబ్బంది

ఉల్లిపాయలు,… pic.twitter.com/L07FYZFVY7

— B R Naidu (@BollineniRNaidu) January 20, 2025

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TTD officials are fine-tuning the preparation process and intend to fully integrate masala vada into the menu by Ratha Saptami. They are also exploring the possibility of introducing alternative dishes based on feedback.

The S.V. Annaprasadam Trust, which manages the Annadanam program, incurs a daily expenditure of ₹38 lakh, divided as follows: Breakfast (Rs 8 lakh), Lunch (Rs 15 lakh) and Dinner (Rs 15 lakh).

Established on April 6, 1985, by then Andhra Pradesh Chief Minister Nandamuri Taraka Rama Rao, the Annadanam program initially served free food to 2,000 pilgrims daily. It was later restructured as the Sri Venkateswara Nithya Annadanam Trust on April 1, 1994, and renamed the Sri Venkateswara Annaprasadam Trust on April 1, 2014.

The trust operates through donations from devotees worldwide, with funds deposited in nationalized banks. The accrued interest is used to sustain its operations, ensuring that every devotee at Tirumala receives the divine prasadam.