Allam Garelu / Ginger Vada / Minapa Garelu / Ulundu vadai is a traditional Vada prepared in South India. It a deep fried doughnut shaped festive snack prepared with the Urad dal and offered to God as prasadam.
- 1 Cup Urad dal
- 4-5 Green chilies finely chopped
- 2-3 " Ginger Allam piece, finely chopped
- 1 teaspoon Cumin Seeds
- Salt to taste
- Oil for deep frying
Preparing the Batter:
Wash and Soak Urad dal for 3-4 hours.
Wash the dal again and blend to a coarse paste. Add very little water while grinding.
Add finely chopped chilies, ginger pieces and cumin seeds.
To this add required salt and mix well.
Now, whip the batter for 2-3 .minutes until fluffy with the help of a spoon.
Heat oil for deep frying, make the Garelu shape with a hole in the middle using your hand or on a plastic cover and slowly drop them into the oil. Do not over crowd the pan.
Fry until both sides until they turn golden brown.
Remove them out of oil and place them on a paper towel.
Serve hot with chutney of your choice.
- Adjust quantity of green chillies and ginger to suit your spice levels. You can also grind them along with urad dal while preparing batter.
- You can add a teaspoon of rice while soaking dal or add a little rice flour after grinding. The rice flour helps to get crispy vadas.
- Be sure to add as little water as you can while grinding the batter. Otherwise, the vada will not hold shape or then absorb a lot of oil.
- Be careful while dropping vada into the hot oil; Oil will splash onto your hand and burn you.
- For prasadams, usually we do not add onions. But, you can also prepare vada by adding onions, coriander or even mint leaves gives a nice aroma and taste to the vada.
- Adding mint leaves gives aroma and nice taste to the vada.
- If you have left over Garelu, just make Perugu Vada / Dahi Vada.