Pottu vada

This is made out of  black gram dal/pottu minapappu. My grand mother called this dish as pottu vada. In olden days pottu vadas are deep fried in ghee. Some people called this as garelu. Almost in South side most of the people prepare this item at the time of festival with tasty combination of tamarind pulihora. This dish is high in proteins and heavy diet. My sister-in-law prepares pottu vada with combination of earra karam (red chutney) whenever we go to my mothers house.

Today I have prepared chaka chaka chutney as side dish with tomatoes, green mirchi, tamarind , coriander leaves , salt and jaggary, which I learn from Veh Reh Vah progeamme in Z Telugu. But for sharp variation I have added handful of mint leaves also. Yummy taste and nice flavor.  

INGREDIENTS

• Black gram or pottu minapappu           2 cups
• Pepper seeds                                      20 According to your taste)
• Jeera                                                   1/4 spoon
• Salt to taste
• Oil for deep fry

HOW TO PREPARE

1. Soak pottu minapappu for 8 to 9 hours. If you want to prepare in the morning time soak at night time.
2. At the time of washing black gram, remove half of the skin  or pottu of black gram.
3. Grind it and make it thick paste same as garela batter. 
4. Don't  use much water at the time of grinding. Add required salt at the time of grinding only instead of water.     
5. Mix pepper and Jeera in the batter.
6. Take wide little deep pan. 
7. Add required oil and  heat on a medium flame.
8. Take thick polythene paper and brush it with a drop of oil with your finger.
9. Make vadas on the paper make hole in the middle with your finger and drop them one by one gently in the heated oil.
10. Fry them on a medium flame till turns brown.

    Yummy yum pottu vada is ready to eat.

Serve this crispy pottu vada with chaka chaka chutney or any other chutney.

How to prepare Chaka chaka chutney

Take a small bowl and add choped tomatoes, green mirchi, tamarind, turmeric powder, coriander leaves and mint leaves. Add little water and cook on medium heat till tomato, green chillies and tamarind becomes little soft. Switch off the stove and let it cool. Finally add salt and jaggery and grind it . No need of popu.Very tastey.

Note

1. If you want pottu vada very crispy like Tirupati vada ie Lord Vekateswaraswamy Prasadam , make vada little thin and fry some more time till it turns crispy. 
2. Don,'t take very depth pan, it requires lot of oil. Take little depth pan.  
3. You can serve this chaka chaka chutney with idly, upma and dosa also.