Andhra Style Garelu (Vada)

ANDHRA STYLE GARELU (VADA)
Vada or Medu Vada, Garelu, Ulundhu vada and Uddina vada are some south Indian names for round disk-shaped fritters made using lentils like Urad dal or Chana dal. These vada, known as Garelu in Telugu are one of the most popular South Indian Dishes that is served as breakfast or as snacks.

Andhra Garelu is the traditional recipe which we can’t avoid for any festivals. These deep fried vada's may be referred to as spicy doughnuts. They are a traditional breakfast item in the Indian states and occupy a special place in Andhra Pradesh, a South Indian state famous for its spiciness in food. One of the most famous recipes of this state is the Spicy Garelu. Here is a simple step-by-step recipe on how to make this spicy garelu.

Ingredients:
Urad Dal - 200 gRAms
Raw Rice - 1 Tbsp.
Water - 2 cups
Salt to taste
Onion - 1 chopped
Chopped Ginger - 1 Tsp.
Green chilli - 1 chopped
Cumin seeds - 1 Tsp.
A few chopped Coriander leaves
A few Curry leaves
Oil for Frying

Method:
1. Take 200gms of urad dal with a Tbsp. of raw rice in a bowl.
2. Let them soak in water it for a minimum of 90 minutes.
3. Once soaked, grind it in a mixer without adding any water. Add a salt a per your taste while grinding. The Batter should be thick enough, almost of a dropping consistency.
4. Add onions, ginger, green chilli, cumin seeds, coriander leaves and curry leaves to the batter. Mix well.
5. Now, heat some oil in a wide pan for deep frying.
6. Dab a little water in your palm, take some batter & pat it flat. Make a hole in the center & gently drop into the hot oil.
7. Fry on a medium-low flame until they change to a beautiful golden brown in colour.
8. Once it turns golden brown in colour, remove the Garelu's from the pan and strain the excess oil.
8. Your Andhra Style Garelu (Vada) is ready.

Best with:
These garelu's taste the best when served hot, as they often lose the crispiness once they cool down. It is often served with some Tiffin Sambar or Coconut Chutney as snacks or for breakfast.


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