Garelu, widely known as vadas, are an item made for special occasions in Andhra homes. In our home it is a staple for all festivals. And it is one of the simplest recipes. All it takes is a little planning ahead of time to get a good result. Moreover this can be made entirely spice-less which makes it a good choice for families with small children.
Ingredients
Urad dal (minapa pappu) - 2 cups (rice cooker cup)
Salt - to taste
Onion - 1 medium red, diced finely (optional)
Green chilies - 3, diced finely (optional, can be modified to taste)
Curry leaves - 1 sprig, chopped finely (optional)
Oil - for deep frying
Method
1) Soak the urad dal 5-6 hrs prior to when you intend to make the garelu.
2) Wash and grind to a soft paste. While grinding, add water sparingly otherwise it will be impossible to get the desired circle with hole shape. The paste should be light and fluffy, as shown below.
3) Transfer batter to a bowl. Prepare all the vegetables mentioned above, if using and add to the batter.
4) Heat oil in a kadai.
5) When the oil is sufficiently hot (approx. 350 F, should not be smoking), just before the frying process starts, add the salt to the batter. This will prevent the batter from turning runny and will allow the gare to hold its shape.
6) Take a small plastic sheet - I just use a quart size Ziploc bag since it is always available in the pantry. Take some water in a small bowl, to wet your hand and the plastic surface intermittently.
7) Wet your hand and wipe it over the plastic sheet. Take a small handful of the batter and place it on the sheet. Slightly wet your hand again and pat the top of the batter mound to flatten it. It should now resemble a flat disc. Use your finger to poke a hole in the center.
8) Lift the sheet with the gare in your left hand, slowly flip it over onto the right and let the gare come onto the hand.
9) Gently drop this into the hot oil. Fry till golden brown. Repeat with remaining batter.
10) Enjoy with delicious ginger chutney.
Ingredients
Urad dal (minapa pappu) - 2 cups (rice cooker cup)
Salt - to taste
Onion - 1 medium red, diced finely (optional)
Green chilies - 3, diced finely (optional, can be modified to taste)
Curry leaves - 1 sprig, chopped finely (optional)
Oil - for deep frying
Method
1) Soak the urad dal 5-6 hrs prior to when you intend to make the garelu.
2) Wash and grind to a soft paste. While grinding, add water sparingly otherwise it will be impossible to get the desired circle with hole shape. The paste should be light and fluffy, as shown below.
3) Transfer batter to a bowl. Prepare all the vegetables mentioned above, if using and add to the batter.
4) Heat oil in a kadai.
5) When the oil is sufficiently hot (approx. 350 F, should not be smoking), just before the frying process starts, add the salt to the batter. This will prevent the batter from turning runny and will allow the gare to hold its shape.
6) Take a small plastic sheet - I just use a quart size Ziploc bag since it is always available in the pantry. Take some water in a small bowl, to wet your hand and the plastic surface intermittently.
7) Wet your hand and wipe it over the plastic sheet. Take a small handful of the batter and place it on the sheet. Slightly wet your hand again and pat the top of the batter mound to flatten it. It should now resemble a flat disc. Use your finger to poke a hole in the center.
8) Lift the sheet with the gare in your left hand, slowly flip it over onto the right and let the gare come onto the hand.
9) Gently drop this into the hot oil. Fry till golden brown. Repeat with remaining batter.
10) Enjoy with delicious ginger chutney.
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