Archive | 6:13 pm

Masala Garelu

8 Jan

Masala Garelu.

Urad dal is soaked in water for couple of hours and then its ground into smooth thick paste. The urad paste is then seasoned with peppercorns, green chiles and other spices. Finally the mixture is then deep fried in oil till golden brown in color. Serve masala garelu as it is or with coconut chutney.
Makes: around 7 Masala Garelu


Urad dal 1 Cup
Black Peppercorns 1 tsp
Green Chillies 2
Ginger 1 inch piece
Cumin seeds 1 tsp
Curry Leaves 15 – 20
Salt to taste
Oil for deep frying

Method of preparation:

Soak urad dal in water for around 2 – 4 hours.
Grind the soaked urad dal into thick smooth paste adding minimum amount of water.

Remove stems, wash and finely chop green chiles.
Peel, wash and mince the ginger.
Wash and tear curry leaves into small pieces.
Roast the peppercorns in empty pan for couple of seconds or until aromatic.

In a mixing bowl, mix ground urad dal paste, chopped green chiles, ginger, black peppercorns, cumin seeds, curry leaves and salt.
In a deep frying pan, heat oil on medium high.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with urad dal mixture.
Place in on left palm and lightly flatten it.
Make a small hole in the middle, remove from left palm and slowly leave the urad dal disk in hot oil.
Make 2 – 4 such garelu depending on the surface space in the pan.
Fry garelu on both sides until golden brown.
Remove the fried garelu onto absorbent paper.
Repeat the same with remaining urad dal amaranth mixture.
Serve masala garelu as it is or with coconut chutney.
Notes: Storing the ground urad dal mixture in refrigerator and using it the next day soaks more oil when deep fried. So use the same day if possible.

Suggestions: Alternatively, crush the black peppercorns coarsely if whole peppercorns is too much to take. Make sure to adjust the flame to not burn the garelu but to cook them inside.
Variations: You can also check amaranth leaves garelu, Dahi Vada and cabbage garelu here.
Other Names: Masala Garelu, Masala Vada, Masala Wada.