Urad Dal Vada (Garelu) -4

  


Of all the type of garelu these are most healthiest and tastiest one.One who eat this, really doesnt like the previous three varaties.

               Ingredients:

                                   -2 cups urad dal(whole) (skinless)
                                   -1 tbsp split moong dal (skinless)
                                   -1/2 tbsp split chana dal
                                   -2 cups chopped spinach
                                   -3 curry leaves
                                   -2 or 3 chillies
                                   -1/2 inch fresh ginger
                                   -1 tsp jeera
                                   -4 pepper seeds (opt)
                                   -1cup chopped onion
                                   -oil (for deep fry)
                                   -salt

                Procedure:

               -Soak urad 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 looks 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. 
             -soak moong dal and chana dal for 2-3 hrs before making garelu in water.
             -Cut onion, chillies,spinach, ginger, curry leaves, into small pieces.Add them to the batter. Add jeere, salt, stained moong dal and crushed pepper 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. I prefer to eat without any combination.

           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.
  -don’t use split urad dal.
- you can add more spinach.
 - for various types of chutneys and karapoddies follow my posts labeled as tiffin chutney and karapodi.