Perugu Garelu

Instructions

1. 1

   Prepare the Batter (Prep: 15 mins + 4 hours soaking)

   • Rinse 1 cup of urad dal thoroughly under running water. Soak it in 3-4 cups of water for at least 4 to 5 hours.
   • Drain the water completely. This is crucial for a thick batter.
   • Transfer the drained dal to a grinder or mixie jar. Add 3 chopped green chillies, 1 inch ginger, 1 tsp cumin seeds, and 0.75 tsp salt.
   • Grind to a smooth, thick, and fluffy batter, adding water 1 tablespoon at a time only if necessary. Avoid adding too much water.
   • Transfer the batter to a large bowl. Using your hand or a whisk, beat the batter in a circular motion for 4-5 minutes. This incorporates air and makes the garelu light and fluffy. To test, drop a small dollop of batter into a bowl of water; it should float.
2. 2

   Prepare the Spiced Yogurt (Prep: 5 mins)

   • In a large, wide bowl, add 3 cups of curd and whisk until it is completely smooth and free of lumps.
   • Add 1 cup of water and 1 tsp of salt. Mix well to combine. The consistency should be like thick buttermilk. Set aside.
   • Heat 2 tbsp of ghee or oil in a small pan for tempering. Once hot, add 1 tsp mustard seeds and let them splutter.
   • Add 1 tsp urad dal and 0.5 tsp cumin seeds. Sauté for about 30 seconds until the dal turns light golden.
   • Add 2 broken dried red chillies, 10 curry leaves, and 0.25 tsp hing. Sauté for another 20-30 seconds until the curry leaves are crisp. Be careful not to burn the spices.
   • Pour this hot tempering directly into the whisked yogurt mixture. Stir well to combine.
3. 3

   Fry the Garelu (Vadas) (Cook: 15-20 mins)

   • Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
   • Have a small bowl of water nearby. Wet your palms, take a lemon-sized portion of the batter, and place it on your wet palm.
   • Flatten it slightly into a disc and make a small hole in the center with your thumb. This helps the vada cook evenly.
   • Gently slide the shaped vada into the hot oil from the side of the pan. Shape and drop 3-4 vadas at a time, depending on the size of your pan.
   • Fry on medium heat, turning them occasionally, for about 5-7 minutes per batch, until they are evenly golden brown and crisp.
   • Remove the fried garelu with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
4. 4

   Soak and Assemble (Time: 10 mins + 2 hours resting)

   • While the garelu are still hot, drop them into a bowl of lukewarm water for 30-60 seconds. Do not soak for too long, or they might break.
   • Carefully remove one garelu at a time and gently press it between your palms to squeeze out the excess water without breaking it.
   • Immediately immerse the squeezed garelu into the prepared spiced yogurt.
   • Repeat this process for all the fried garelu, ensuring they are all submerged in the yogurt.
   • Let the garelu soak in the yogurt for a minimum of 2 hours in the refrigerator. For best results, let them soak for 4-5 hours or overnight.
5. 5

   Garnish and Serve

   • Before serving, garnish the Perugu Garelu with 2 tbsp of freshly chopped coriander leaves and 2 tbsp of grated carrot (if using).
   • Serve chilled as a refreshing appetizer or a light meal.