Loading...
Soft, fluffy lentil fritters (garelu) soaked in a cool, spiced yogurt (perugu). This classic Andhra dish is a perfect appetizer or snack, offering a delightful mix of savory, tangy, and spicy flavors.
Prepare the Batter (Prep: 15 mins + 4 hours soaking)
Prepare the Spiced Yogurt (Prep: 5 mins)
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
Soft, fluffy lentil fritters (garelu) soaked in a cool, spiced yogurt (perugu). This classic Andhra dish is a perfect appetizer or snack, offering a delightful mix of savory, tangy, and spicy flavors.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 465.78 calories per serving with 19.04g of protein, it's a moderately challenging recipe perfect for snack or appetizer or lunch.
Fry the Garelu (Vadas) (Cook: 15-20 mins)
Soak and Assemble (Time: 10 mins + 2 hours resting)
Garnish and Serve
For extra texture and flavor, you can add 2 tablespoons of finely chopped onions, a few chopped cashews, or a tablespoon of grated coconut to the vada batter before frying.
Garnish with crispy fried boondi, pomegranate arils, or sev for a delightful crunch and a pop of color.
To reduce oil, you can make the garelu in an appe (paniyaram) pan or an air fryer. Brush them with oil and cook until golden brown. Note that the texture will be denser than the deep-fried version.
Urad dal is a powerhouse of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The curd (yogurt) used in this dish is a natural probiotic, which introduces beneficial bacteria to your gut, aiding digestion and improving gut flora.
Spices like ginger, cumin, and hing (asafoetida) are traditionally known for their digestive properties, helping to prevent bloating and indigestion.
Curd is an excellent source of calcium, which is vital for maintaining strong bones and teeth.
Perugu Garelu is moderately healthy. The urad dal provides excellent plant-based protein and fiber, while the curd is a great source of probiotics and calcium. However, since the garelu are deep-fried, the dish is high in calories and fat. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of 3 Perugu Garelu contains approximately 450-550 calories. The calorie count can vary based on the amount of oil absorbed during frying and the fat content of the curd used.
Hard garelu are usually a result of improper batter. This can happen if you add too much water while grinding, don't beat the batter enough to incorporate air, or if the batter is over-ground, which can make it pasty. Beating the batter for 4-5 minutes by hand is a crucial step for fluffiness.
This typically happens for two reasons: either the batter is too thin and watery, or the oil is not hot enough. A thick batter and oil at a consistent medium-hot temperature are essential for crisp, less oily garelu.
Absolutely! Perugu Garelu tastes even better when made ahead. Soaking them for at least 4-5 hours, or even overnight in the refrigerator, allows them to absorb the spiced yogurt fully, making them more flavorful and soft.
Yes, for a lower-fat version, you can air fry the garelu. Shape the vadas, brush them lightly with oil, and air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through, until golden. They will be a bit denser than the fried version but still delicious when soaked in yogurt.