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Sify Home > Food > Vegrecipes > Category > Pulses and lentils > Minapa gaarelu (urad dal vada)
Minapa gaarelu (urad dal vada)
By : Uma Devi Ramachandra
Category : Lentils, Andhra recipes, Pulses and lentils
Servings : 7
Time Taken : 30-45 mins
Rating :
  1. Soak dal for 3 hours, remove husk (not completely),
  2. Drain water completely and prepare a firm coarse paste along with salt.
  3. Add pepper and jeera and mix well.
  4. Make thin vada on a plastic sheet/or a clean wet cloth, put a hole in the centre and deep fry the vada on medium heat till it turns golden brown.
  5. Place them on a paper napkin to remove extra oil, if any (usually this vada does not absorb oil as the dough is a firm coarse paste).
  6. This recipe is a traditional preparation, usually served in family functions along with a lot of desi ghee and vellulli karam/any chutney.

Tip: You can prepare vellulli karam as follows: Dry fry 1 tbsp dhania, 1 tsp jeera, 15 red chillies, grind these with salt and 8 cloves of garlic into a coarse powder.
Variation: Grind only 3/4 quantity of dal to a firm paste, add remaining dal to the above paste and to make crisp vadas.

500g - split urad dal with husk
Oil to deep fry
1 tsp - cumin/jeera
10 - black pepper, crushed roughly if desired
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