Vada

These vada/garelu mostly prepared during the festival days. No festival completed without garelu in the South Indian kitchen. Light and fluffy packed with perfect flavour and packed with protein. My children likes vada, idly with sambar and allam chutney as breakfast. Mostly this is our Sunday special. My granddaughter calls them Indian doughnut :)

Ingredients

• Urad dal                                               1 cup
• green mirchi                                         2 (chopped)
• salt to taste
• Oil for deep fry

How to Prepare

1. Soak urad dal for 6 to 7 hours.
2. Wash urad dal and discard water from soaked dal.
3. Add soaked dal into mixer grinder and add salt.
4. Add little water at intervals depending upon the requirement.
5. Grind it till soft touch.
6. Transfer it into a bowl.
7. Beat with your palm to fluff the batter by adding 1 tbsp of oil.
8. This is the right way to be done to the batter to be fluffy.
9. Heat the kadai, add required oil for deep fry.
10. Take water in a bowl.
11. Wet your fingers and take a small portion of batter and shape into a round ball. Flatten the batter with your fingers.
12. Make a hole in the middle of the vada and drop one by one gently.
13. Fry on medium heat till they turn into golden brown.
14. Take out garelu with slotted ladle and place them on the paper napkin. So that paper napkin absorbs excess oil.

Serve them with allam chutney.

My Note

Add salt while grinding only. Otherwise batter may thin down if you add salt after grinding.
To incorporate air beat the batter with your palm or fingers.
You can add chopped totakura or chopped onion also in the batter.