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    Home » Snacks » Homemade Indian Snacks » Pesara Garelu

    Pesara Garelu | Moong dal Vada Recipe

    Published: Mar 29, 2023 by Pavani · 15 Comments

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    wooden bowl with pesara vadalu

    Pesara garelu are delicious Andhra style moong dal vada. They are easy to make with just handful of ingredients. They are perfect to make for festivals or as a tea time snack.

    Soaked green moong dal is ground to a coarse paste and deep fried to make this delicious dal vada recipe. They are crispy on the outside and fluffy inside. Great to serve with any chutney or just as is.

    Stack of pesara garelu with a half vada on top

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • Frequently Asked Questions
    • You might also like
    • Recipe Card

    About the Recipe

    In an Andhra home, pulihora and garelu are the 2 most common dishes that are made during festivals. As much as I love making urad dal vada, these green moong dal vada have become my favorite. Because they are easier to make and are just as tasty.

    Dal pakoda or dal vada are popular snacks all over India. There are many versions depending on the region like this North Indian Ram ladoo.

    In this South Indian version, whole mung beans or pesalu are soaked until tender. Then ground to a coarse mixture along with spices. They are shaped into either garelu (donut shape) or flat vada and then deep fried until golden.

    So, if you want to make pesara vadalu or pesara pappu garelu, this is a fool-proof recipe to try. You don't even need a high power blender to do the job. A basic food processor or grinder will do. Try this recipe, I am sure it will become a family favorite.

    Wooden bowl with pesara garelu

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    As I mentioned before these moong dal vada need just a few basic pantry ingredients.

    • Moong dal, pesalu, green mung is the main ingredient. You can also use split moong dal, but I prefer the whole mung beans.
    • Cumin seeds
    • Ginger & Green chilies
    • Salt
    • Optional, but tasty additions - curry leaves, cilantro, onions, optional. You can also add chopped scallions or green onions or even cabbage.
    Ingredients - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this easy and delicious Andhra style moong dal vada. The only time consuming part of this recipe is soaking the mung beans.

    In a medium size bowl, soak moong dal in water for at least 4 hours or overnight. Once soaked, drain the water completely and transfer the beans to a food processor or blender.

    Mung beans soaked in water

    Add ginger, green chilies, salt and grind to a coarse batter. Add just enough water for the blade to move, about 1~3 tablespoons.

    Mung beans being ground to a coarse paste in a food processor along with ginger and green chilies

    Transfer the batter to a medium size bowl and add cumin seeds, chopped cilantro or curry leaves and onions (if using). Mix well. Batter is ready to make vada.

    Adding onions to the batter

    Heat oil in a medium size pan on medium-high heat for deep frying. Test if the oil is hot enough by dropping a bit of batter. If it sizzles and comes up to the surface, you are ready to go. Take about 1 tablespoon of batter and flatten it. Place it either on slightly damp plastic Ziploc bag or your palm.

    If you want to make garelu, then make a small hole in the middle with your finger. If you just want to make pesara pappu vadalu, then leave it as a patty.

    Shaping and frying the dal pakoda until crispy and golden

    Gently slide the batter into the hot oil. Fry the vada until golden brown on both sides. Remove fried vada using a slotted spoon onto a paper-towel lined plate. Repeat with the remaining batter. Serve hot with any chutney.

    Top view of a stack of green moong vada

    Expert Tips

    • While soaking the beans, make sure that the water covers the beans by at least 1~1½ inch. This will ensure evenly tender beans.
    • Try not to add too much water while blending the beans. This will make the pesara garelu batter thin and it is will be difficult to shape the vada. Add just enough water, so that the blades of the grinder/ food processor can move smoothly.
    • You can make this recipe using split moong dal as well.
    • For added flavor, you can mix in chopped curry leaves, onions, cilantro into the batter. You can also add chopped scallions or green onions or even cabbage.
    • If you want to make masala pesara garelu, then grind 2~3 garlic cloves along with the mung dal. Add chopped mint leaves into the batter along with onions.
    • Leftover vada can be stored at room temperature for a day. Warm in a microwave or air fryer before serving.
    • For longer storage, freeze the vada in freezer-safe ziploc bag. Reheat in a microwave or air fryer.
    Hand holding half mung bean vada

    Frequently Asked Questions

    My garelu batter is too watery, what do I do? I added too much water while grinding my vada batter, what do I do?

    Do not panic. Stir in some rice flour or chickpea flour into the batter. The flour will absorb some of the moisture and you will be able to shape the vada and fry without problems.

    Can I make the recipe using split moong dal?

    Yes, soak split mung beans for about 2 hours and then just follow the recipe as written.

    You might also like

    Here are a few more vada recipes that you might like:

    • Palak Masala Vada
      Spinach Chana Masala Vada Recipe
    • Copper plate with Vadai.
      Instant Vada Recipe | With Urad dal flour
    • Grey plate with Lobia Vada
      Alasanda Vada Recipe
    • Minapa Vada
      How to make Minapa Vada with Cabbage | Step by Step Recipe

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Wooden bowl with a stack of mung bean fritter

    Pesara Garelu

    These are delicious Andhra style moong dal vada. Pesara vadalu or garelu are easy to make with just a handful of ingredients. Great to make for festivals or even as tea time snacks.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Soaking Time:: 4 hours hrs
    Total Time: 4 hours hrs 45 minutes mins
    Course: Snack
    Cuisine: andhra
    Servings: 24 Garelu

    Ingredients

    • 1 cup Whole moong dal, rinsed and drained
    • 2~3 Green Chilies, adjust to taste
    • 2-inch Ginger piece, coarsely chopped
    • To taste Salt
    • 1 tablespoon Cumin seeds
    • 1 Small Onion, finely chopped, optional
    • 3 tablespoons Cilantro or Curry leaves, chopped
    • As needed Oil, for frying
    Get Recipe Ingredients

    Instructions

    • In a medium size bowl, soak moong dal in water for at least 4 hours or overnight. Make sure that the water covers the beans by at least 1~1½ inch.
    • Once soaked, drain the water completely and transfer the beans to a food processor or blender. Add ginger, green chilies, salt and grind to a coarse batter. Transfer the batter to a medium size bowl and add cumin seeds, chopped cilantro, curry leaves and onions, if using. Mix well. Batter is ready to make vada.
    • Heat oil in a medium size pan on medium-high heat for deep frying. Test if the oil is hot enough by dropping a bit of batter. If it sizzles and comes up to the surface, it is ready to go. Take about 1 tablespoon of batter and flatten it. Place it either on slightly damp plastic Ziploc bag or your palm. If you want to make garelu, then make a small hole in the middle with your finger. To make vada, leave it as a patty.
    • Gently slide the batter into the hot oil. Fry the vada until golden brown on both sides, about 2~3 minutes per side. Depending on the size of your pan, you can fry multiple vada at a time. Remove fried vada using a slotted spoon onto a paper-towel lined plate. Repeat with the remaining batter. Serve hot with any chutney.

    Video

    Notes

    • While soaking the beans, make sure that the water covers the beans by at least 1~1½ inch. This will ensure evenly tender beans.
    • Try not to add too much water while blending the beans. This will make the pesara garelu batter thin and it is will be difficult to shape the vada. Add just enough water, so that the blades of the grinder/ food processor can move smoothly.
    • If the batter gets too watery, then stir in some rice flour or chickpea flour into the batter. The flour will absorb some of the moisture and you will be able to shape the vada and fry without problems.
    • You can make this recipe using split moong dal as well. Soak split mung beans for about 2 hours and then just follow the recipe as written.
    • For added flavor, you can mix in chopped curry leaves, onions, cilantro into the batter. You can also add chopped scallions or green onions or even cabbage.
    • If you want to make masala pesara garelu, then grind 2~3 garlic cloves along with the mung dal. Add chopped mint leaves into the batter along with onions.
    • Leftover vada can be stored at room temperature for a day. Warm in a microwave or air fryer before serving.
    • For longer storage, freeze the vada in freezer-safe ziploc bag. Reheat in a microwave or air fryer.

    Nutrition

    Calories: 54kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 16mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. mrkk08

      October 21, 2006 at 6:47 am

      Hi Pavani,

      Subha Deepavali to you and your family!

      About vadas - same in our home too. We usually prepare vada or bajji with pulihora. They bring something extra to the pulihora experience, don't they?:)

      Vada looks mouthwatering, Pavani. Thanks for particiapting in JFI.

      Reply
    2. Meena Kandlakuti

      October 21, 2006 at 7:55 am

      sounds delicious....will try thsi some time..a very happy diwali to u and your family pavani:-))

      Reply
      • Lata Lala

        June 03, 2021 at 1:06 am

        5 stars
        These delicious looking Andhra style moong dal vada/ Pesara vadalu or garelu sound easy to make with just few ingredients. As you mentioned these are great to make for festivals or even as tea time snacks I am going to try them soon.

        Reply
    3. mrkk08

      October 21, 2006 at 8:09 am

      Our festive food always - Garelu(Vada) and Payasam.
      Pesara garelu looks delicious.
      Pesara Punugulu are famous in our house. I never tried pesara garelu,....ll try soon.

      Deepavali Subhakanshalu!!

      Reply
    4. Menu Today

      October 21, 2006 at 8:45 am

      Hi Pavani,
      Different type of Wada to try.
      Thanks for sharing. Wishing you and your family" Happy Diwali"

      Reply
    5. Anonymous

      October 23, 2006 at 2:09 pm

      Happy Deepavali Pavani !

      I have the same problem with garelu, surprisingly the first two times I made them I got the correct consistency but the third time I had to make punukulu, and yaa adding rice flour dint help me either. I have never tried garelu with pesarapappu..will give it a try next time. Thank you for the recipe 🙂

      Reply
    6. KrishnaArjuna

      October 24, 2006 at 10:55 am

      Pavani
      Pesara vadalu look great! It has been a long time since I made these..
      My first few attempts at gaarelu making were a failure too..but now I don't have a problem..trick is to add just the enough amount of water(not too much not too little). I always use ziploc bags to make vada instead of banana leaf(since I can't get it here) and rub water on the bag before making vada on it, also wet my hand with water as I press the vada and as I separate it from the bag to fry it in the oil(works like a charm all the time).

      Reply
    7. vee

      October 28, 2006 at 12:53 am

      I had a tough time making these,too. But, using the try and try till you succeed method, I churn otu decent ones now.

      Nice to see them again!! Long time since I made them

      Thanks for participating!!!

      Reply
    8. Rafeeda - The Big Sweet Tooth

      June 02, 2021 at 12:10 pm

      5 stars
      Wow, now that is very interesting... I never knew you could use moong dal to make vadas. I am surely going to try this when the climate gets better, what best to go with a cup of steaming chai...

      Reply
    9. Mayuri Patel

      June 03, 2021 at 4:10 am

      5 stars
      Pavani we too make moong dal bhajia, very common Gujarati snack but we use the yellow moong dal. Your pesara garelu look so tempting. Such an easy recipe with few ingredients. Will try it out.

      Reply
    10. Jagruti's Cooking Odyssey

      June 04, 2021 at 10:12 am

      5 stars
      We call it Daal Vada, especially eaten during monsoon season in Gujarat, prepared with green moong daal. Looks so tasty, thanks for sharing the Andhra version.

      Reply
    11. Sapana

      June 04, 2021 at 3:47 pm

      5 stars
      I love making moongdal vada but never tried with the whole green moongdal.Love the donut shape idea and I am sure they must taste amazing with some chutney or chai on the side.

      Reply
    12. Sandhya Ramakrishnan

      June 10, 2021 at 7:44 am

      5 stars
      Love the use of while moong for the moong dal vada. I made it with yellow moong some time back but this is more nutritious and personally I love the rustic flavors from the whole moong.

      Reply
    13. Uma Srinivas

      June 11, 2021 at 12:23 pm

      5 stars
      Moong dal vada is always a huge hit in my place. Each bite will be delicious with coffee or chai 🙂

      Reply
    14. Priya Srinivasan

      June 20, 2021 at 8:12 am

      5 stars
      Moong dal vada looks tempting pavani! Never knew we can make vadai with whole green moong! I m definitely trying this for our weekend snack!

      Reply

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