Minapa - Miriyala Garelu | How to make Minapa - Miriyala Garelu

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By Padma Rekha
Created on 6th Nov 2015
  • Minapa - Miriyala Garelu, How to make Minapa - Miriyala Garelu
Minapa - Miriyala Gareluby Padma Rekha
  • Minapa - Miriyala Garelu | How to make Minapa - Miriyala Garelu (30 likes)

  • 1 review
    Rate It!
  • By Padma Rekha
    Created on 6th Nov 2015

About Minapa - Miriyala Garelu

This is my Nanamma's (paternal grandmother) recipe. Generally we make Garelu (vada) with split urad dal, but in this recipe we use whole urad dal with skin, which is a rich source of iron. Garelu/Vada are mostly made during festivals and weddings in the South Andhra region. These are served along with mukkala pulusu and onion or coriander chutney.

Minapa - Miriyala Garelu is a delicious dish which is enjoyed by the people of every age group. The recipe by Padma Rekha teaches how to make Minapa - Miriyala Garelu step by step in detail. This makes it easy to cook Minapa - Miriyala Garelu in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Minapa - Miriyala Garelu at home. This amazing and mouthwatering Minapa - Miriyala Garelu takes few minutes for the preparation and 12 minutes for cooking. The aroma of this Minapa - Miriyala Garelu is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Minapa - Miriyala Garelu is a good option for you. The flavour of Minapa - Miriyala Garelu is palatable and you will enjoy each and every bite of this. Try this Minapa - Miriyala Garelu and impress your family and friends.

  • Prep Time0mins
  • Cook Time12mins
  • Serves3People
Minapa - Miriyala Garelu

Ingredients to make Minapa - Miriyala Garelu

  • Minumulu or Pottu minapappu (Whole Urad Dal) - 1 cup
  • Miriyalu (Black Pepper Corns) - 1 tbsp
  • Cumin seeds - 1 tsp
  • Oil for deep frying
  • Salt to taste

How to make Minapa - Miriyala Garelu

  1. Wash the whole urad dal 2 times with water and soak it for half an hour. After this time period, drain the water and rinse the dal. Now add water to cover the dal and soak it over night.
  2. The next day, drain the water from the dal well and grind it with black peppercorns to form a coarse paste. Add salt to taste and the cumin seeds, mix it well to combine every thing together.
  3. Wet your hands with a little water. Take a golf ball size ball from the dal mixture and shape it into a circle (make thinner circles than the normal vada), next make a hole with your finger in the centre of them.
  4. In the mean while, heat oil in a deep frying pan. Drop this dal circles into the hot oil, keep the flame in low and fry the vadas till they turn golden.
  5. Remove from oil and serve it hot.

Reviews for Minapa - Miriyala Garelu (1)

Reena Andavarapu8 months ago
Wow!! I must try this
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