Name: Minapa - Miriyala Garelu recipe by Padma Rekha at BetterButter
Cook time: 12 min
Total time: 12 min
Yield: 3
Ingredients: 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

ABOUT Minapa - Miriyala Garelu RECIPE

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.

Ingredients Serving: 3

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

Instructions

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.
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.
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.
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.
Remove from oil and serve it hot.

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