The must have for us Malaysian Telugus on occasions such as Makar Sankranti, Ugadhi, Illusupulu ( that is when the prospective groom visits the prospective bride for the first time), wedding dinners and lunches, temple functions (especially if you are making an offering for Goddess Lakshmi for Varalakshmi vratam) and a host of other cultural celebrations is the MINAPA GARELU. They are delicious both in the sweet (coated with melted jaggery (bellam)) and the savoury version (lots of cumin, curry leaves, onions and green chilies). Crispy and yummy, they go very well with chutneys, sambar and curries especially chicken and mutton curries.
Ingredients:
- 2 cups deskinned split urad dhall - soaked overnight
- 1 medium sized onion, finely chopped
- 1 tsp cumin
- 2-3 green chillies finely chopped (optional)
- 20 curry leaves (finely chopped)
- salt to taste
- oil for deep frying
Preparation:
1. Wash and soak the urad dhall, preferably for 6-8 hours. Drain the water and grind it to a thick paste. Use the wet grinder or the electric stone grinder (in the picture for best results). Do not add too much water or the vadais will be too oily.
2. To the paste, add chopped onions, cumin, chopped chillies, chopped curry leaves and salt. Mix well.
3. Heat oil in the pan.
4. Take a tablespoon of the thick paste onto your palm. Dip a finger into a small bowl of oil. Use that finger to make a hole in the middle of the paste and flatten the sides till it is shaped like a donut. Slowly, lift it up from the palm and drop it gently into the hot oil.
5. Turn the vadais until they are brown on both sides. Take them out onto a paper towel to drain the oil. The vadais are ready. If you want sweet vadais, heat up some jaggery and filter it onto the vadais. Serve hot!
Happy cooking!
