Tuesday, June 1, 2010



Urad dal1 cup
Jeera1/2 tsp
Saltto taste
Onions chopped1/4th cup
Green chillies2 chopped
Ginger chopped (optional)1tbsp
Oildeep frying
Curd 3cups
Coriander leaves 1/4th cup chopped
Urad dal1tsp
Mustards 1/2tsp
Cumin seeds1/2tsp
Curry leavesfew

  • Wash and soak urad dal for 2-4hrs.
  • Drain the water and grind into paste. While grinding add cumin and salt and very less amount of water.
  • Batter should be like tight consistency.
  • To this add chopped onions, green chillies and chopped ginger, mix well.
  • Now batter is ready for frying garelu. (keep aside)
  • Mix buttermilk and milk together in a bowl and keep aside.
  • Whisk the curd and add salt to taste and add 1/2cup of water.
  • Heat 1tbsp of oil in a  skillet and give tempering(Urad dal, Cumin, Mustard's and curry leaves). Let it cool down for a while and pour in the curd, mix well. Keep aside.
  • Heat oil for deep frying.
  • Wet your fingers and plastic sheet with little water and take a small lemon size of batter into your hand and flatten on sheet like patties/donuts and make a hole in center and drop in the oil. In one batch, we can fry 3-4 garelu.
  • Fry until light golden brown color on both the sides and pull out from oil and soak in the buttermilk and milk for 1min and transfer it to seasoned curd.
  • Allow to soak for at least 30mins and garnish with coriander leaves.
  • Ready to serve.

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