Whole Urad dal gives the best taste to garelu. While grinding dal, coarse grinding is done for this recipe.
Garelu are a must for festivals in Andhra. It is a good breakfast, snack or even a dinner item too.
Preparation Time: 10 minutes
Dal soak Time: 4-5 hours
Cook Time: 2 minutes per batch
Makes : 25 garelu
Whole Urad dal / Minapagullu : 2 cups
Green chilies: 10 chopped
Ginger: 2" piece
Curry leaves: 4-5 torn into pieces
Salt to taste
Wash and soak dal for 4-5 hours. Clean and grind into a coarse paste by adding very little water so the grinder could spin, chopped green chilies and Ginger pieces.
Take a lemon size ball, wet a paper towel and make a flat circle about 3 inches. Make a hole in the middle.
Heat oil for deep frying and fry 3-4 garelu at a time. Fry both sides until they are golden brown. Take them out and drain them on a paper towel.
Serve hot with coconut, peanut chutney or mango pickle.