Friday, September 21, 2007

Green Moong Dal Vada

Pesara Pappu Garelu


Ingredients:
Splitted green moong dal or pottu pesara pappu-2 cups
Green chilli-3
Cumin seeds or jeera-1 teaspoon
Curry leaves-few
Ginger-small piece
One small chopped onion
Cloves-4
Cinnamon-small piece
Salt-1 teaspoon
Oil for deep fry



Method:

1. Soak the moong dal over night or at least for three hours.

2. Wash the dal and remove the skin.

3. Keep some soaked dal aside in a small bowl and grind the remaining dal into paste by adding green chilli, ginger, salt, cumin, cloves and cinnamon.

4. While grinding use a little water and make sure that the batter is not loose.

5. Add chopped onions, curry leaves and soaked dal to the batter.

6. Heat oil in a kadai or frying pan on the stove.

7. Spread a wet napkin on the platform and take lemon sized batter and pat it on the napkin into circular shapes.

8. Fry them in the oil at medium flame until they turn brown.

9. Garelu will be very crispy when they are hot. So, serve them hot with chutney, sauce or as they are.

10. As I made garelu on Ganesh Chaturthi, I didn’t add ginger, onion, cloves and cinnamon.


Note: If you are a non-vegetarian, try them with chicken or mutton curry. They taste very nice. Since I have turned to vegetarian, I had them as they were.

4 comments:

Asha said...

Vijaya, I usually make this Channa dal but green moong dal sounds wonderful.If you are a non-vegetarian, post curries too to go with this!:))

Daily Meals said...

Asha, if possible next time try with green moong dal. They taste very nice.

Amna said...

Lovely recipe ,nice way to use moong dal...have to try this one ...:)

Amna said...

lovely dish