Who doesn’t like crispy on the outside, airy and fluffy vada. My kids love them and call them savory Indian donuts. They definitely resemble western doughnuts with their round shape and hole in the middle. But the similarities end right there. Minapa vada or garelu in Telugu, uzhunnu vada in Kannada are made with urad dal. They are savory in taste and can be made both plain or with veggies. Medu vadai is probably the simplest of all. Flavored with cumin seeds, crushed peppercorns (sometimes), green chilies and cilantro (or curry leaves). Sometimes veggies like cabbage and onion are added to the basic recipe to jazz them up. My favorite is the one with onion. These are called ullipaya garelu in Telugu and they are super tasty. But, while making for festivals, use of onion is restricted. So, instead we can make them with cabbage for dasara and diwali. This Andhra style vada recipe is quite easy to make. All you need is handful of ingredients and a little bit of time (to soak) and patience. You will be rewarded with crispy delicious chillu garelu in no time. I have included tips and tricks to make delicious minapa vada. You will need a bit of practice to master the skill of making these round and perfect. But even if they are misshapen, they will still taste great.
Ingredients
Here’s what you need to make these chillu garelu (literally translates with vada with hole in Telugu): Urad Dal (minapappu) - traditionally whole, skinned dal. But I have found split, skinned urad dal to work better. Basic flavoring ingredients - cumin seeds, green chilies, curry leaves and salt Optional Ingredients - Onion, cabbage, ginger, crushed peppercorns, cilantro. Pick 1~2 of these to jazz up your garelu.
Instructions
Soaking: Start by soaking the urad dal for at least 4~6 hours or overnight. Dal will expand a little bit after soaking. You want to make sure that the lentils are well soaked. Grinding: Drain the soaked dal and grind with very little water into a smooth paste. Add water, add 1 tablespoon at a time. Batter should hold its shape when held in your hand. Add cumin seeds, chopped green chilies, curry leaves, salt and cabbage (if using). Mix well. Whisk the batter for about 5~7 minutes to add air into it. This step helps in making fluffy vada instead of dense ones. Heat oil for frying in a small wok on medium~medium-high heat.To make vada, place a bowl of water and wet both your hands. Take about ¼ cup of batter and place it on your palm. Flatten it lightly and poke a hole in the middle with your finger. You can also use a ziploc bag or aluminum foil to make vada. Moisten it with water, place the batter on it, flatten it and poke a hole in the middle. Slowly transfer the vada into the hot oil and fry until golden brown and cooked through, about 3 minutes per side. Depending on the size of your pan, you can make 3~4 vada at a time. Carefully remove them from the oil using a slotted spoon. Place them on a paper towel lined plate and repeat with the remaining batter. Serve immediately with allam pachadi or sambar or coconut chutney or just as is.
Expert Tips
There are a few key points to keep in mind while making minapa vada:
Few more tips
Use whole, urad dal with skin to make pottu minapappu garelu. Soak the lentils for 6~8 hours or overnight. Drain and add fresh water to the bowl. Then using your fingers, rub the skin off of the lentils. You don’t have to remove ALL of the skin but try to get at least 60~70% off. Then grind and proceed with the recipe.Vada batter can be made upto 6~8 hours (and up to overnight) ahead of time. Do not add the add-ins at this point. Refrigerate until ready to use. Remove the batter about 30~40 minutes before frying and follow the recipe as is.If you add too much water by mistake while grinding, then add a few tablespoons of rice flour to thicken it up.They are best eaten the day they are made. But leftovers can be stored at room temperature in an airtight container. Warm in the microwave just before serving.Freezing is also an option. Store completely cooled vada in an ziploc bag and freeze for up to 2 months. To thaw, air fry or microwave them until hot - about 4~5 minutes.
Few more fried recipes to try
Stuffed bread pakodaRam ladooCauliflower KoftaChegodiluChole-bhaturaBengali lentil fritter curry
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