Minapa - Miriyala Garelu

By Padma Rekha  |  6th Nov 2015  |  
5 from 1 review Rate It!
  • Photo of Minapa - Miriyala Garelu by Padma Rekha at BetterButter
Minapa - Miriyala Gareluby Padma Rekha
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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.

Minapa - Miriyala Garelu is an aromatic, flavorful and delicious dish which is very much popular in Andhra Pradesh. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Minapa - Miriyala Garelu is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Minapa - Miriyala Garelu at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 12 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Minapa - Miriyala Garelu by Padma Rekha in step by step with pictures so you can easily learn how to cook the perfect Minapa - Miriyala Garelu at your home without any difficulties. Minapa - Miriyala Garelu is one of the representative dishes of Andhra Pradesh which you can serve in any special occasions.

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 Andavarapu3 years ago

Wow!! I must try this

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