Already you came to know the deliciousness of garelu. Now the 3rd type is little bit crispy and tasty one. Their taste doesnt come down even they become cool.
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
-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.Dont grind the whole quantity at a time. First take 1/3 When it is half crushed add another 1/3 and grind for a while. Now it look half paste and half crushed. Now add rest of the dal and grind for few more mins. Every time sprinkle little water .When the batter is little bit foam and have more crushed pieces remove it into the bowl.
-Now drain the water and grind it in wet grinder.Dont grind the whole quantity at a time. First take 1/3 When it is half crushed add another 1/3 and grind for a while. Now it look half paste and half crushed. Now add rest of the dal and grind for few more mins. Every time sprinkle little water .When the batter is little bit foam and have more crushed pieces remove it into the bowl.
-Cut onion, chillies, curry leaves, into small pieces.Add them to the batter. Add jeere, salt and crushed peppe seeds.
-Heat oil in the deep pan. 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:
-most of the batter must not be finely grinded. Otherwise it tastes like 2nd typeof vada.
- dont add salt at the time of grinding. Vada absorb more oil.
-add other ingrdients and salt to the batter before frying only.
- 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.
- you can make vada on your wet palm also.
-don’t use split urad dal.
- for various types of chutneys and karapoddies follow my posts labeled as tiffin chutney and karapodi
- dont add salt at the time of grinding. Vada absorb more oil.
-add other ingrdients and salt to the batter before frying only.
- 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.
- you can make vada on your wet palm also.
-don’t use split urad dal.
- for various types of chutneys and karapoddies follow my posts labeled as tiffin chutney and karapodi
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