Ulli Garelu

Minapa Garelu,The traditional food of Andhra is mainly prepared during the festival times be it Ugadi,Pongal,Diwali…..list goes on.These Garelu are very crispy and is served with sambar ,coconut chutney and chicken/mutton gravy.
Garelu are prepared with whole black gram lentil batter. We add chopped onions and green chillis to the batter, and so these are called as Ulli Garellu.

Cooking Time:30 Mts
Source:My Mom

Ingredients
2 Cups Urad Dal Washed and Soaked for 6 hrs before you cook,and then ground to a fine paste by adding very little water(just sprinkle water)
1 big onion finely chopped
2″ ginger finely chopped
2-3 Green Chillies finely chopped
Curry Leaves
Salt to taste
Oil for deep frying

Procedure
  • Soak whole black gram dal for 6 hrs.Strain the water from the dal and grind to a paste sprinkling little water and salt. Don’t grind all the dal at once, use small portions to grind batch wise as its easier to grind into a soft paste. Add salt while grinding to a fluffy paste.Then add chopped onions, finely chopped ginger,curry leaves and green chillies to the batter and mix well.

  • Pre-Heat the oil in a deep frying vessel,apply little water to your hand and take lemon sized urad-dal batter into your hand and flatten it into the shape of vada( as i have shown in the picture, applying little water to your hands and making the shape will be easier for you to drop it into the oil)and drop slowly into the hot oil(you can also use a thick plastic sheet to get the shape but you have to apply water to the plastic sheet only then the batter will leave the sheet).Deep fry on medium heat for sometime and then fry on high heat till golden brown.
  • Serve hot with chicken curry or mutton kurma, sambar or coriander chutney.

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