URAD DAL VADA-2 (Garelu)

                                                           

In south  India,as black gram is one of the main crop and as per health, rich of iron , use it in different ways. Even urad dal vada is made in different types. This is the 2nd type of urad vada I am posting. 

               Ingredients:

                                   -2 cups urad dal(whole) (skinless)
                                   -3 curry leaves
                                   -2 or 3 chillies
                                   -1 tsp jeera
                                   -4 pepper seeds (opt)
                                  -1 onion (Medium size)
                                  -oil (for deep fry)

                                  -salt

                Procedure:

                -Soak dal in water for 4-6 hours.
               -Now drain the water and grind it in wet grinder . If                           necessary, sprinkle  some water while grinding. The paste                 must be fine and foamed. 

              -Now take it in the bowl. 

               -Cut onion, chillies, curry leaves, into small pieces. Add                  them to the batter. Add jeere, salt and crushed pepper                        seeds.

-Heat oil in the deep pan.

-Take a plastic sheet.  Wet it. Wet your hand. Take batter, make a role and press on the wet sheet. Make hole in the center. Drop slowly in the oil and fry on the low flame. You can drop 4to 5 vadas at a time depending upon the size of vada and the pan. When they are slightly colour changed increase the flame. When they are in golden colour remove them.

-Serve with chutney or karapoddi or sauce. 

Tips:

                  -To check the foam drop small ball of batter in the  water. It has to float. Otherwise add little water and grind. Before taking out from the jar, check the batter.
                 - dont add salt at the time of grinding. Vada absorb
                   more oil.
                - Instead of immediate using, keep the batter in the fridge for few hours. You can use it even after 3 or 4 days.
                - You can press vada directly on the wet palm also.  

                  -Try one  vada for the first time . If they are hard,sprinkle little water . If they are oily,the batter must be little thick. add 1tsp of rice flour or maida.

                 -Don’t use split urad dal.

                - for various types of chutneys and karapoddies follow my posts labeled as tiffin chutney and karapodi