Andhra Minapa Garelu

Am still settling down with the my new on-line home and wandering here and there setting up the things in right places..Oh yeah if you don’t know yet I shifted my blog to a new host and to a  new blogging platform recently.Am keep telling this to the whole world and I WILL keep telling this until I settle down 🙂 They say shifting house is not so easy..Likewise shifting your blog to a new platform and host might not be so tough but definitely not so easy and takes time and courage to get adjusted. But for obvious reasons I had to move out of Blogger to WordPress(Here are my Top 5 Reasons why I moved from Blogger to WordPress ) Each day after the shift is giving me me tons of learnings and I shall be sharing it with you one by one soon.

Okay..so am I mad to post a fried item that too in scorching summer? Well am now bored of having fruits and smoothies  and want to break the boredom really.So I treated my family with some tongue ticking comfort food(yes comfortableness to  tongue) the other Saturday. Not too often we get to taste this kind of food in our vey busy hectic schedules.All we do is to tuck in some porridge or a slice of bread for breakfast during week days. These deep fried doughnuts are kind of traditional breakfast item back home in India and occupy a special place in my native state Andhra Pradesh, a South Indian state famous for its spiciness in food. I have a huge collection of Andhra Recipes that I posted on my blog as I love Andhra food to the core and grown up eating it.

These cute thing are also called Medhu Vadas in Tamilnadu another south Indian state famous for its rich heritage and ofcourse food in its own way.Only difference I feel is the size and volume of medhu vadas are slightly bigger than the garelu. We Andhraites make these a bit flatten than medhu vadas ans also spice it up with onions,ginger and chillies. this is best to be had with Kobbari Pachadi and Tiffin Sambar

 When you make the batter for it always make it fresh.I personally don’t like to store this in advance as this can be prepared just in less than 3 hours altogether and don’t need to soak the dal for overnight. I just so so love making these shapes.I used to just play in the kitchen standing besides my mom and making my own version of garelu. Mom would not disappoint me and fry my hand crafted vadas too at the end and display it to the entire family with lots of pride.Gone are those little pleasures!!

Now all I do is to make my own vadas all alone in the kitchen and sometimes with the memories that are deeply rooted in the inner layers of my heart..Time just flies..!!

This is how you make the vada shape 🙂

 CAUTION : these are deeply fried in oil and still you are free to leave this page 🙂

andhra minapa gare

So that is it for this week, I will be posting on a low frequency until I settle down with the new setup of my blog.But I promise,will compile a detailed post on how am sailing through the new journey of WordPress and how I started the move and such..Yeahhh..that’s very big thing to me to move from Blogger to WordPress!

Happy Week Ahead peeps!

See you and take care..

Until next time..

Siri

4.3 from 3 reviews

Andhra Minapa Garelu | How to Make Andhra Garelu

 

Print

Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

A deep fried and traditional South Indian item made with urad dal. It is best eaten with coconut chutney/sambar or chicken curry.

Author: SIRISFOOD

Recipe type: Breakfast,Dinner

Cuisine: South Indian

Serves: 3 people

Ingredients

• 1 Cup Whole or split urad dal
• 1 tbsp cumin seeds
• Salt to taste
• Oil for deep frying
• For seasoning the batter :
• 1 chopped onion
• 1 spring curry leaves
• 2 green chillies chopped
• 3 tbsp chopped coriander
• 1 inch chopped/grated ginger

Instructions

1. Clean the lentils using runing water so take out any mud or stones in it.
2. Soak the lentils/dal/minapa gullu in plenty of water for 2 hours atleast. usually i soak it over night.
3. Drain the water and wash it one more time.
4. Using very less water grind the soaked lentils into paste or thick batter(see notes).NEVER ADD MORE WATER.
5. Take it to a bowl and add cumin, salt and the ingredietns mentioned for seasoning.
6. Mix it well with your hand to incorporate all the stuff into the batter.
7. Take oil into a heavy bottomed an or kadai heat it enough for deep frying(don't let the oil burn and give you more smoke)
8. Wet your hands and make small balls out of batter.Flatten them on a plastic cover by wetting your hands occasionally and form a disc shape.Place a hole in the center and drop them in hot oil for deep frying.
9. Drop the garelu/vadas carefully into hot oil and deep fry them on both sides into golden color.
10. Take them on to tissues to absorb oil and serve hot with any chutneys.

SIRI's NOTES

I always end up using more water which will make the batetr runny. Please be careful while adding water, just add enough for grinding.
Make the size of the garelu according to your choice but I prefer small ones as they will get fried evenly.
Adding seasoning to batter is agin your choice but it will make the vadas spicy.
Put the flame in medium while frying.

3.2.1311