Garelu
AI-drafted · awaiting admin review
Ring-shaped fritters of ground urad dal, crisp outside and soft inside, made for Sankranti and other festivals.
Region: Andhra PradeshOccasion: Sankranti, festivals and family functionsTime: 40 min + 4 hours soakingServes: 4Vegetarian
Ingredients
- 1 cup whole skinned urad dal
- 1 tsp cumin seeds
- 2 green chillies, finely chopped
- 1 tsp grated ginger
- 8–10 curry leaves, chopped
- Salt to taste
- Oil for deep frying
Method
- Soak the urad dal for 4 hours. Drain well.
- Grind with very little cold water to a thick, fluffy batter.
- Mix in cumin, chillies, ginger, curry leaves and salt. Beat with your hand for a minute to trap air.
- Wet your palm or a piece of plastic, flatten a lemon-sized ball and make a hole in the centre.
- Slide into hot oil and fry on medium heat until golden on both sides.
- Serve hot with chutney or soak in spiced curd to make perugu garelu.
History
Urad dal fritters are among the oldest festival foods of South India. In Telugu homes they are called garelu or vadalu.
Significance
Garelu are cooked on Sankranti and are part of offerings and feasts on many festive days.