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.
Table of contents
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.
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.
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.
Add ginger, green chilies, salt and grind to a coarse batter. Add just enough water for the blade to move, about 1~3 tablespoons.
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.
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.
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.
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.
Frequently Asked Questions
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.
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:
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
Pesara 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
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.
mrkk08
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.
Meena Kandlakuti
sounds delicious....will try thsi some time..a very happy diwali to u and your family pavani:-))
Lata Lala
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.
mrkk08
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!!
Menu Today
Hi Pavani,
Different type of Wada to try.
Thanks for sharing. Wishing you and your family" Happy Diwali"
Anonymous
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 🙂
KrishnaArjuna
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).
vee
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!!!
Rafeeda - The Big Sweet Tooth
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...
Mayuri Patel
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.
Jagruti's Cooking Odyssey
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.
Sapana
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.
Sandhya Ramakrishnan
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.
Uma Srinivas
Moong dal vada is always a huge hit in my place. Each bite will be delicious with coffee or chai 🙂
Priya Srinivasan
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!