గారెలు: Gaarelu: Fried Black gram donuts

INGREDIENTS:

1.Black Gram Dal.................1 cup.

2.Oil........................................for deep frying.

3.Ground Ginger, chilly Paste...3 t sp

4. Salt for Taste.

5.Onion...................................1 

METHOD:

1.Soak black gram dal for three hrs.

2.Using less of this soaked water, grind dal into fine, thick paste. The batter must be able to make as balls. When ever you take the batter you have to wet hand. So that it will not touch hands and comes out easily.

3.Cut the onion into small pieces. Add this, salt and ginger, chilly paste to the batter. Mix with hand thoroughly.

4.Keep oil on the stove. heat well.

5.Keep a small bowl with normal water.

6.Wetting both hands, take a lemon size batter, make as a ball. Keep it on the left hand. Again wet the right hand, press this ball to make as a patty. Making a hole in the center is optional. Drop it in to the hot oil. If you cannot use both hands, take a plastic sheet, press on it, as it was shown in the photo of  "Aavadalu."Turn them, fry both sides  and take out in time. So that Gaarelu will not become dark in color.  

7.You can put 4 to 5 at a time as per the size of your pan.

8.These are cryspy and tasty nice hot

9.They go well with ginger chutney.

ఆవడలు/పెరుగు వడలు: Aavadalu/Perugu Vadalu- Fried black gram donuts soaked in yogurt

INGREDIENTS:

1.Black gram dal..................1 cup.

2.Yogurt....................1 cup.

3.Oil......................................for deep fry.

4.Mustard seeds....................1 t sp.

5.Red chilly............................2

6.Green chilly..........................3.

7.Ginger....................................1"

8.Sugar......................................1 tsp.

9.Salt..........................................as per taste.

10Turmeric................................1/4 sp.

11.Curry leaves/cilantro or both.

METHOD:

1.Soak black gram dal for 2 to 3 hrs. only. For vadas it should not be soaked over night, as in dosas.Do not throw away all the soaked water. keep some.

2.Using the soaked water, grind dal into a smooth paste. adding little of that, at a time. The ready batter must be thick and fine.

3.Make the paste of ginger,green chilly.

4.Add ginger, chilly  paste, to curd in a bowl. put salt, turmeric, sugar, mix well.

5.Keeping the small pan on stove, put 1 tbl sp oil (if available little ghee also). Heat it. put red chilly cut in small pieces, then mustard, aseofotida, lastly curry leaves. When it flutters add to the curd. keep aside covered. now we have to prepare vadas.

6.In a bigger pan put oil for deep frying. Oil should be hot. 

7.Keep a vessel ready with cold water.

8.Take thick plastic sheet. may be 6''/6'' size. wet this on top side, also wet your hand with water, take batter little, a size of big lemon, press it on the sheet, again dipping hand in the water, press it lightly.Making a hole in the center is optional. Olden days this is done on banana leaf. 

suppose one feels confident, can do it with hands only. Instead of plastic sheet use only hands. 

Wet your left hand palm with water, dip your right hand in water, take the batter keep it on wet left palm. now press it lightly. you can make a hole with right finger in the center. when this is ready, slowly drop it in the oil. You can put 3 or 4 at a time, depending on the size of the pan. with out getting burn, turn it. The colour should be red. 

9.Keep another bowl of water ready. taking few at a time put them in water. take out immediately and squeeze out water, keeping between both the palms. Now put these vadas in the ready yogurt. Dip them nicely and arrange in another serving plate.

10. Make all in the same way. They are tasty and soft.

11.Nearly 20 perugu vadalu will come.

పప్పు వడలు :Pappu vadalu- Fried lentil dough rounds

INGREDIENTS:

Chanadal ....................2 cups
Urad dal........................1 cup
Green chillies...............12 to 15 (according to your taste)
Ginger .........................11/2 inch
Salt to taste
Oil .................................for deep frying
Cilantro................. few leaves
Mint....................... few leaves

METHOD:

1. Clean and soak chana dal and urad dal separately for 3 hours.
2. After 3 hours drain the dalls and keep aside.
3. Clean and peel ginger.
4.Grind the chillies and ginger nice paste.
5. Grind dalls coarsely with out adding water.
6. Add ginger chilly paste to the batter.
7. Add salt , cilantro and mint leaves to batter and mix well.
8. Heat oil in a pan for deep frying
9.Wet left palm, now take medium lemon size batter and press it with right hand
fingers .
10.Now slowly drop into the hot oil.
11.Like this you can drop six vadas at a time.
12.Fry them until brown.
13. Take out from oil and put it on tissue paper to drain oil.
14. Now crispy Vedas are ready to eat.
15. Approximately 25 vadas will come.

Vadas are very tasty with ginger chutney. we prepare them most of our festivals.