Lord Venkateswara likes Beautiful Decorations, Joyful Festivities Tasty Prasadams, Hence Daily Offerings & Naivedyams are being performed.
The Madras Government first started distributing sweet Bhoondi (Laddu podi) to devotees as Srivari prasadam in 1803. From that time the sale of prasadams began.
Dittam
In 1933, after the establishment of the T.T.D. Trust Board to Srivari temple, the distribution and sale of prasadam increased. The ‘Laddu podi’ prasadam was changed to ‘Laddu’ and provided to pilgrims as prasadam in 1940.
The quantity of ingredients for the preparation of laddu is called ‘Dittam’. The T.T.D. Trust Board finalized the ‘Dittam’ in 1950.
Details of Srivari Prasadam Dittam used approximately by TTD
Details of Dittam used for 2 lakh and 50 thousand laddus per day ( 2016 Year)
- Gram flour: 10,500 kgs
- Ghee: 10,000 kgs
- Sugar: 25,000 kgs
- Cashew nuts: 2000 kgs
- Raisins: 1000 kgs
- Cardamom: 300 kgs
- Sugar Candy: 520 kgs
- Badam: 30 kgs
- Saffron: 50 kg
Dittam used for Rice Prasadams (one day)
1. Rice: 1000 kgs (Thursday: 1400 kgs – (400 kg for Tiruppavada Pulihora))
2. Pepper: 20 kgs (Thursday: 28 kgs for Tiruppavada Pulihora)
3. Green gram: 100 kgs
4. Ghee: 150 kgs
5. Mustard Seeds: 15 kgs
6. Turmeric: 4 kgs
7. Asafoetida: 4 kgs
8. Jeera (cumin seeds): 20 kgs
9. Bengal gram dal: 30 kgs
10. Jaggery: 350 kgs
11. Tamarind: 70 kgs
12. Salt: 80 kg
13. Fenugreek seeds: 5 kgs
14. Gingelly oil (For Pulihora only): 100 kgs
