Urad Dal Vada -1 (Garelu)

In south India, particularly at festival time, urad dal vada is one of the several recepies for prasadam. As evening snack also we can take it . Children like them very much. More over it is a healthy food .

               Ingredients:

                                   -2 cups urad dal(whole) (skinless)
                                  -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. 
                -Add salt before use.
             -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 sambar 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 immediatly 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. for sambar see the post labeled rasam.