📝INGREDIENTS
- 1 cup urad dal (skinned black gram)
- 2 green chilies (finely chopped)
- 1 tsp ginger (grated)
- 1 small onion (finely chopped - optional)
- 10 curry leaves (chopped)
- 2 tbsp coriander leaves (chopped)
- 1 tsp whole black pepper (optional)
- Salt to taste
- Oil for deep frying
- Water (only as needed)
👩🍳Recipe
- Step 1
- - Wash and soak urad dal in enough water for 4–5 hours or overnight.
- Step 2
- - Drain water completely and grind the dal into a smooth, thick batter using very little water.
- Step 3
- - Transfer the batter to a bowl. Add green chilies, ginger, curry leaves, coriander, salt, and pepper. Mix well.
- Step 4
- - Beat the batter well with your hand for 2–3 minutes to aerate it. This helps make the garelu fluffy.
- Step 5
- - Heat oil in a deep kadai on medium flame. To check if oil is ready, drop a small batter ball — it should rise instantly.
- Step 6
- - Wet your hands, take a lemon-sized batter ball, flatten it slightly, and make a hole in the center with your thumb.
- Step 7
- - Gently slide the vada into the hot oil. Repeat for other vadas. Don’t overcrowd the pan.
- Step 8
- - Fry the vadas until they turn golden brown and crispy, flipping occasionally to cook evenly.
- Step 9
- - Remove and drain on paper towels to absorb excess oil.
- Serving Tip
- - Serve hot with coconut chutney, ginger chutney, or sambar. Perfect with a cup of filter coffee or tea!