GARELU

This recipe is a must for most of the festivals in almost all of the South Indian families. Packed with lots and lots of protein this festive recipe is liked by every one. In the olden days these urad dal fritters were deep fried in ghee and the taste would be heavenly. But now a days they are fried in oil and ghee is confined to drizzling it on top of the garelu. Mostly called as garelu in the homes, these are called as vada in hotels. A combination of Idly and Vada along with sambar is a best breakfast to start a day with. Well, coming to making these garelu…………the trick lies in making the batter. Many end up making the batter thin so the end product, garelu, will not taste good. So utmost care should be taken while grinding the batter. If using a wet grinder 4 hours of soaking of the urad dal is enough, but if you are using the mixie then go for over night soaking. Enjoy the garelu with ginger chutney and sambar….don’t forget a spoon full of ghee on  the top.
INGREDIENTS

• Urad dal                   3 cups
• Green chilies           4
• Ginger                     1 inch piece
• Pepper corns           1 Tsp
• Cilantro                    3 sprigs
• Curry leaves             5-6
• Oil                            for deep frying
• Salt                          to taste
• Onion                      1 medium(for ulli garelu)

PROCEDURE
Soak the urad dal for 3-4 hours. If using a mixie for grinding, soak for 8 hours. Also, if you are using the black gram dal(pottu minapappu) soak for 8 hours and remove the skins.
Grind the dal along with ginger and green chilies. Do not use extra water. If required just sprinkle a little water just to make the blades of the mixie or the stones of grinder run easily. Make a very thick paste of the dal.
If you are using the mixie then divide the soaked dal into small portions and grind, so that there is a even and easy grinding.
Now add the chopped curry leaves, cilantro, pepper corns, salt and mix well. (Note: do not add the salt while grinding. Adding salt while grinding make the batter thin)
Heat oil in a deep wok. When the oil is heated well make the vadas on a banana leaf or ziploc cover and gently drop them in the oil. Wetting the hands and ziploc cover with water helps in making round vadas and this also helps in removing vadas easily from the leaf or ziploc cover.
Cook the garelu on a medium flame till golden brown. It takes about 3 minutes.  Serve hot with chutney and sambar.
Finely chop the onion and mix it to the batter. Make the mouth watering ulli garelu.
TIPS

• If the batter is very loose it will be very difficult to make the garelu. So be cautious while grinding.
• Onions will ooze out water so make the garelu immediately after making the batter.
• If the batter is loose, Garelu will absorb more of oil. So make the batter as thick as possible.
• Don’t use oil to grease the banana leaf or polythene sheet. Use water only.
• Finely chopped Palak or cabbage can also be used instead of onions.
• Fry the vadas on a medium flame. If the flame is high they don’t cook from the inside and if the flame is low they absorb more oil.
• Try adding a couple of spoons of rice flour if you are not getting the round shape or if the vadas are absorbing more oil.