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Traditional Garelu recipe / Traditional vada recipe

Dec-05-2018
PriyaNarayana Vakati
150 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Traditional Garelu recipe / Traditional vada recipe RECIPE

Garelu / vada is a popular south Indian breakfast recipe.Served along with chutney or sambar

Recipe Tags

  • South Indian
  • Healthy

Ingredients Serving: 4

  1. 1 cup - 250 ml
  2. 1 cup Uraddal
  3. 1/4 cup chanadal
  4. salt to taste
  5. 6-8 Green chillies or to taste.
  6. oil to fry
  7. 2 inch ginger

Instructions

  1. in a bowl add 1 cup urad dal ¼ cup of chanadal soak in enough water for 1.5 to 2 hours.
  2. wash 2 times and drain all the water from soaked dal.
  3. take 6-8 green chillies, salt to taste,2 inch ginger in authentic grinding stone and make paste.
  4. here used authentic grinding stone, but wet grinder or even mixer grinder can be used.
  5. and add soaked and drained dal and grind to coarse paste using very little water.
  6. the batter should be thick and use very little water.
  7. the right consistency is very important or otherwise, you will not be able to get the vada shape.
  8. If batter is too watery, add few tablespoons of rice flour.
  9. It will make the batter thick and vada willl also turn crispy.
  10. do not add salt if you are preparing vada after some time.
  11. salt makes batter watery if you keep for long time.add salt just before preparing vada.
  12. now transfer the coarse dal paste into large mixing bowl.
  13. add few Curry leaves combine them well.
  14. if u prefer add 1 onion chopped,few coriander leaves, pinch of hing,1/2 Tsp cumin seeds.
  15. Heat oil in a deep kadai or frying pan over medium flame.
  16. Wet the surface of banana leaf with water and wet your hands with enough water and take a small ball sized dough and make it round and flatten the vada.
  17. and deep fry in hot oil.
  18. here using banana leaf to shape the vadas.instead you can use a plastic sheet.
  19. also stir occasionally till the vada turns golden and crisp.
  20. the vada should float on top of oil.
  21. make sure your oil is not too hot. otherwise the vadas would not cook evenly.
  22. fry on both sides till it becomes golden brown and crisp.
  23. Repeat the same process for remaining batter
  24. in festival time we don't make hole to vada.
  25. if you prefer Make a hole in the center using your thumb
  26. fry on both sides till it becomes golden brown and crisp.
  27. serve hot vada prepared in authentic grinding stone with chutney or sambar.

Reviews (1)  

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Shelly Sharma
Dec-06-2018
Shelly Sharma   Dec-06-2018

I really want to try this.

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