Andhra Style Minapa Garelu Recipe | Best Medu Vada Recipe
Minapa Garelu Recipe or Medu Vada is one of the famous South Indian breakfast recipes. This recipe can be made in different styles based on the geographical location, culture and purpose of making this recipe.
Usually, this recipe is made with urad dal as this dal gives you a soft and puffy nature from the inside and a crispy crust from the outside. Few like to have this recipe as a breakfast recipe accompanied by coconut chutney or sambar.
In Indian tradition, Minapa Garelu Recipe is offered as naivedyam to diety based on the occasion. As India is a land of festivals Vada is offered as Naivedyam to Goddess Durga during Navratri, Lakshmi during Diwali and Hanuman as garland etc.
How to make vada Batter:
- Vada is made by soaking dal overnight or at least for 4 hours.
- Dal is ground in a mixer or wet grinder to make a soft batter. A wet grinder gives you better results.
- Either by adding spices like onions, ginger, green chillies, or chana dal we can make this recipe as per our culture and taste buds.
- Taking a small portion of the batter we gently put the batter in oil and deep fry them till you get golden brown colour.
- Served hot accompanied by coconut chutney or south Indian favourite sambar.
Minapa Garelu, Medu Vada, How to make Crispy Minapa Garelu Andhra style
Minapa Garelu or Medu Vada is one of the famous South Indian breakfast recipes. This recipe can be made in different styles based on the geographical location, culture, and purpose of making this recipe.
Ingredients
- 1 Glass full Urad dal/ Minapappu 250 ml
- Water – Required
- 1 Inch Size Ginger pieces
- 3 No. Green chillies
- 1 tbsp. Cumin seeds
- 1¼ tbsp. Salt
- 1 bowl Onions
- 3 tbsp. Coriander leaves
- Oil – for deep fry
Instructions
- Soak urad dal with adequate water and remove the skin (if using the whole dal). Keep aside.
- Blend dal either in a grinder or wet-grinder (recommended) by adding green chillies, ginger pieces and green chillies.
- After one round of blend, add dal if needed to make a soft paste.
- In the second round of blending, add salt to dal and avoid adding water (add only if the batter becomes hard).
- Note: If the batter becomes hard, if you don’t want to add water, there is a chance of getting dal heated. Which again reduces chances of getting aerated.
- Add coriander leaves and onions, beat well so that batter gets aerated and yield puffy output.
- Heat oil to an optimum level and take a small portion of batter and make Garelu either with the help of polythene cover or put them directly.
- Deep fry, once they change colour, flip to other side and then fry till they turn a golden brown colour.
- Using a spatula, transfer to other tissue paper plate so that excess oil can be absorbed.
- Minapa Garelu tastes good when they are hot and crispy accompanied with chutney or sambar.
Recipe Video
How to make Crispy Minapa Garelu Andhra style:
- Add 1 glass full Urad dal in a vessel and add 500 ml. water and clean it to remove its skin.
- In a blender add ginger pieces, green chillies and cumin seeds, blend for a second and add soaked dal to make a fine paste.
- Transfer this paste to another bowl.
- Add salt and blend till the dal becomes soft.
Tip: Try to avoid adding water, if the batter becomes loose, vada may absorb more oil.
Tip: Adding salt will not only make the batter a bit dilute but also aid in absorbing the salt.
- Add onion pieces and coriander leaves and mix the batter.
Tip: Beating batter for at least one minute will make Minapa Garelu soft but also spongy.
- In a pan, add adequate oil for deep fry.
- In another bowl, add water so that you can wet your hand to make non-sticky garelu.
- Put a small portion of the batter and put in oil, if the batter floats on the oil and turns its colour then the oil is ready to make.
- Take a small portion of the batter and make a small hole in it and gently place it into the oil.
- Once the vada turns its colour, flip to the other side and deep fry them till they turn a golden brown colour.
- As said above, once they are done, using another spatula, transfer to another spatula so that oil can be drained.
- Transfer Minapa Garelu on tissue paper so that excess oil can be absorbed.
- Medu Vada Recipe tastes great accompanied by coconut chutney.
