Batter - Soak 1 cup of Urad Dal (Minapappu) in enough water for 2 hours. Drain the water and grind the dal in a wet grinder into a thick paste sprinkling water and Salt as needed.
Syrup - Heat 1½ cup of Water in a saucepan and add 1 cup of Grated Jaggery to it and let it melt and form syrup of sticky consistency.
Garelu - Take a deep frying pan; add enough oil and heat till piping hot. Wet your hands with water, take a lemon-sized ball of batter and flatten it into a gare on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over. Slowly drop the vada into the hot oil carefully and fry it on both sides on medium heat to a golden brown color. Deep-fry 4-5 vadas per batch depending on the size of the pan.
Bellam Garelu - Dip the fried vadas into the jaggery syrup. Let them sit in this syrup till the next batches of vadas are deep-fried. Remove them onto a serving plate and drop the next batch of vadas into the syrup. Drizzle some left over syrup over vadas before serving.
Serve warm.
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