Crispy on the outside, soft and fluffy on the inside, these savory lentil fritters are a beloved South Indian breakfast and snack. Made from a ground urad dal batter, they are traditionally deep-fried to golden perfection and best enjoyed hot with sambar and coconut chutney. Note: This recipe requires 3-4 hours of inactive soaking time for the lentils.
Prep20 min
Cook20 min
Soak240 min
Servings4
Serving size: 1 serving
296cal
13gprotein
32gcarbs
Ingredients
1 cup Urad Dal (Skinned and split black gram lentils)
3 tbsp Ice Cold Water (For grinding, use as needed, 1 tsp at a time)
3 count Green Chilies (Finely chopped, adjust to your spice preference)
A fiery and tangy Andhra-style curry made with country chicken, simmered in a tamarind and coconut-based gravy. This rustic dish is packed with bold flavors and pairs perfectly with hot rice or ragi sangati.
Crispy Garelu with aromatic Natu Kodi Pulusu
– a soul-satisfying, perfectly spiced treat for your taste buds.
This andhra dish is perfect for breakfast. With 797.29 calories and 55.89g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
Oil
(For deep frying (e.g., sunflower, canola, or peanut oil))
Instructions
1
Soak the Lentils (3-4 hours)
Rinse the urad dal under cool running water 4-5 times, until the water runs clear.
Place the rinsed dal in a large bowl and cover with at least 3 cups of fresh water.
Let it soak for a minimum of 3 hours and a maximum of 4 hours. Over-soaking can make the vadas oily and prevent them from holding their shape.
2
Grind the Batter (10-12 minutes)
Drain all the water from the soaked dal completely. This is a critical step for a thick batter.
Transfer the dal to a high-speed blender or a wet grinder along with the chopped ginger and green chilies.
Grind the mixture to a thick, smooth, and fluffy batter. Add ice-cold water, 1 teaspoon at a time, only if absolutely necessary to help the blades move. The final batter must be very thick and paste-like.
Scrape down the sides periodically to ensure even grinding. Transfer the batter to a large mixing bowl.
3
Aerate and Season the Batter (5 minutes)
Using your hand or a whisk, beat the batter vigorously in a circular motion for 4-5 minutes. This incorporates air, which is the secret to light and fluffy vadas.
To check if the batter is ready, perform the 'float test': drop a small dollop of batter into a bowl of water. If it floats immediately, it's perfectly aerated. If it sinks, beat for a few more minutes and test again.
Once aerated, gently fold in the crushed peppercorns, chopped curry leaves, and hing. Add salt just before you are ready to fry and mix gently.
4
Shape and Fry the Vadas (15-20 minutes)
Heat oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny bit of batter in; it should sizzle and rise to the surface steadily, not instantly. The ideal temperature is 350-360°F (175-180°C).
Keep a small bowl of water nearby. Wet your palms to prevent the batter from sticking.
Take a lemon-sized portion of the batter onto your wet fingers, flatten it slightly into a disc on your palm, and make a hole in the center with your thumb. The hole helps the vada cook evenly from the inside.
Carefully and gently slide the shaped vada into the hot oil by tilting your hand over the pan. Do not drop it from a height.
Fry 3-4 vadas at a time, avoiding overcrowding the pan. Fry for 2-3 minutes until the bottom is golden brown and crisp.
Flip the vadas and fry for another 2-3 minutes until they are evenly golden brown and crisp all over.
Remove the vadas with a slotted spoon and place them on a wire rack to drain excess oil. This keeps them crispier than using paper towels.
5
Serve Hot
Medu Vadas are best served immediately while they are hot and crispy.
Pair them with traditional accompaniments like hot sambar for dipping and fresh coconut chutney.
Servings
4
Serving size: 1 serving
501cal
43gprotein
15gcarbs
31gfat
Ingredients
750 g Country Chicken (Curry cut, skin-on recommended for flavor)
0.25 cup Curd (For marinade, slightly sour is fine)
2 tbsp Ginger Garlic Paste (Divided use)
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Salt (Divided use, adjust to taste)
3 tbsp Sesame Oil (Also known as gingelly oil)
2 pcs Onion (Medium-sized, thinly sliced)
4 pcs Green Chilli (Slit lengthwise)
2 pcs Tomato (Medium-sized, finely chopped)
1 inch Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 pcs Tamarind (Small lemon-sized ball)
0.25 cup Grated Coconut (Fresh or frozen)
1.5 cup Water (For pressure cooking)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the country chicken pieces with curd, 1 tbsp of ginger garlic paste, turmeric powder, red chilli powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let the chicken marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Gravy Base
Soak the tamarind in 1 cup of warm water for about 20 minutes. Squeeze the pulp to extract a thick juice, then strain and discard the solids.
In a small blender, grind the grated coconut with a few tablespoons of water to form a smooth, fine paste. Set aside.
3
Sauté Aromatics and Build Masala
Heat sesame oil in a pressure cooker over medium heat. Add the cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they release their aroma.
Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the remaining 1 tbsp of ginger garlic paste and the slit green chillies. Sauté for another minute until the raw smell disappears.
Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
Stir in the coriander powder and cumin powder. Cook for 1 minute, stirring continuously to prevent burning.
4
Sear and Pressure Cook the Chicken
Add the marinated chicken to the pressure cooker. Increase the heat to high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides. This step is crucial for locking in flavor.
Pour in 1.5 cups of water and add the remaining 0.5 tsp of salt. Stir well, scraping the bottom of the cooker to deglaze.
Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles. After the first whistle, reduce the heat to medium-low and cook for 20-25 minutes.
Turn off the heat and allow the pressure to release naturally. This ensures the chicken becomes tender.
5
Finish the Pulusu
Once the pressure has released, open the cooker. Turn the heat back on to medium.
Pour in the prepared tamarind extract and add the ground coconut paste. Stir everything together gently.
Let the curry simmer uncovered for 10-12 minutes, allowing the flavors to meld and the gravy to thicken. You will see oil starting to separate at the edges.
Stir in the garam masala powder and cook for one final minute.
Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving.
