Garelu(vada) recipe is our traditional one and every one like to prepare this one in festivals and some special occasions.Very healthy and protein food for children if we use black gram dal instead of urad dal.Taste also nice.In olden days only onions and green chillies used to add in the garelu batter.In green ginger garelu I added mint leaves,coriander leaves,curry leaves that gives green colour to the garelu.....
Ingredients
| urad dal(black gram dal) | 1/4 kg |
| moong dal | 50 grs |
| oil | for deep fry |
| mint leaves | 1 cup |
| coriander leaves | 1 cup |
| curry leaves | few |
| ginger | 25 grs |
| green chillies | 5 |
| onion | 1 |
| salt | to taste |
Preparation
Wash urad dal with water 2 or 3 times then soak for 3 hours.
Wash moong dal and soak for 1 hour.
Take a blender and add soaked urad dal and moong dal,some salt and 4 spoons of water and make a coarse paste.Do not add more water that make batter thin.Thin batter can absorb excess of oil and difficult to do vada shape.
Wash coriander leaves ,mint leaves,curry leaves and cut them into small pieces.
Clean the ginger and peel it and once again wash with water.Then cut into pieces.
Wash green chillies and cut into pieces.Add ginger and green chilli pieces into mixie jar and make a coarse paste.
Wash onion and cut into small pieces.
Take a big mixing bowl.Add urad dal batter,finely chopped onion,mint leaves,coriander leaves,curry leaves and ginger green chilli paste and mix all well.Then taste the batter if salt is enough or not.If not add more salt and mix well.
Method
1.Take a kadai and put on the flame.
2.When kadai is heated add oil for deep fry.
3.Take a polythin sheet or milk cover.
4.Take a small portion of the batter and make a ball and put on the cover and pat with fingers and make vada(gari) shape and make a hole in the middle of the vada.
4.When oil is heated place this vada in to the oil and fry till it become light golden colour.
5.Then turn into another side and fry that side also.After that remove the vada from the oil.
6.Place this vada on paper napkin for absorb excess of oil.
7.Green ginger vada is ready to eat...Enjoy to eat with coconut chutney or tomato chutney or ginger chutney....
Keep in the mind
Adding onions are option.For prasadams some people do not like to add onions.So with out onions we can prapare this vada also.
Adding mint leaves gives aroma and nice taste to the vada.
We can add ginger and green chilli pieces with out making a paste.
