Wish you all a very Happy Deepavali.
Pulihora (tamarind/lemon/mango rice) and garelu (vada) are the most frequently made festival food in our household. I think it’s the same case in most of the South Indian families.
Pesara Garelu (Moong dal Vada)
- 8 chilies Green
- 2 Ginger ”
- 1 tbsp Cumin seeds
- to taste Salt
- Soak moong and urad dal, separately, overnight. In the morning, grind them into smooth batter with green chilies, cumin, ginger and salt.
- Heat about 1½ to 2 cups of oil (I used canola oil) on medium-high flame. When the oil is hot enough, flatten a lemon size batter either on your palm or on a plastic Ziploc bag, make a small hole in the middle, slowly slide the batter into the hot oil. Fry the vadas on medium flame on both sides, till slightly golden brown.
- Serve hot with any chutney (tomato, coriander, ginger, mint or good old coconut).