Pesara Garelu | Green Moong Dal Vada - Easy Festival Snacks Recipe



Pesaru garelu is a popular snack in Andhra Pradesh. No festival is complete without Garelu, pulihora, sweet and payasam. Many of you including me usually end up making some medu vada, Masal Vadai, Paruppu vadai, mysore bonda.  For a change try this Pesaru vada for diwali.
I love to prepare some tasty nibble with tea especially during weekends when everyone at home. It hardly takes less effort, few ingredients. But remember to soak for 6 hours prior you make for tea treat. Best to enjoy, hot from the skillet, when it is crisp. The whole some highly protein rich vada can be relished with chutney.

Preparation & Cooking Time :30 minutes

Soaking Time: 6 hours

YIELD : 12 vada


Ingredients:

Whole green mung bean/ moong dal/ Pesara pappu/Paasi Payiru - 1 cup  
Green Chilli - 3 no.
Ginger - 1 inch piece 
Chopped Coriander - 2 tbsp
Chopped Mint - 2 tbsp
Salt To Taste
Oil for Deep fry

Method:

  • Soak the bean with sufficient water overnight or preferable 6 hours. Next day morning drain water and grind the bean with chilli, ginger, salt to coarse or smooth paste. Add water as needed to avoid batter getting stuck to the bottom of the jar while grinding.
  • Transfer the batter to the bowl. Mix the finely chopped coriander and mint leaves to it.
  • Heat sufficient oil for deep frying in a deep bottom vessel / kadai . After few minutes check for the oil temperature whether it is ready for frying vadai by dropping small amount of the batter over the oil if it comes to the top then perfect.
  • Keep water in a small cup by the side to wet your hands while making vadai (this will help to shape good vadai and avoid stickiness with hands).
  • Slightly wet your hands in water, take some required amount of batter and flatten a bit , make a same hole in the center with thumb(here again slightly wet your thumb to make perfect hole).
  • Drop slowly and carefully in the hot oil without spilling over you. Deep fry both sides till crisp golden brown over medium flame.
  • Repeat with remaining batter to make vadai.
  • Serve hot with coconut chutney.


Note:

  • Adding very less water while grinding the batter helps to yield good shape vadai, gives fluffiness, absorbs less oil.
  • Adjust chillies as per the spice level. Add some fennel seeds while to get good flavor.
  • Soaking the bean for the above mentioned time helps to grind the batter smooth and faster.
  • For variation can use split mung bean too. Add some chopped onion to make more tasty.


Related Posts:

Ulundu vada 
Thayir Vada
Cabbage Pakoda

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