Table of Contents:
Introduction:
Chitti Garelu is a mini vada recipe special made during festivals and special occasions. Some of the varieties of garelu, like chitti garelu, ulli garelu, theepi garelu, perugu vadalu which are prepared during ganesh chathurthi, pongal and many festival, special celebrations. chitti garelu will be small in size without any onions to offer naivedhyam to god.
Tips to make Chitti Garelu:
- Soaking Urad Dal:
- Soak urad dal (black gram dal) for at least 4-6 hours or overnight. This helps in softening the dal and makes it easier to grind into a smooth batter.
- Grinding Process:
- Grind the soaked urad dal using as little water as possible to achieve a thick and fluffy batter. The consistency should be smooth, without any coarse grains.
- Incorporate Air:
- Whip the batter vigorously in one direction for a few minutes. This helps to incorporate air into the batter, resulting in lighter and fluffier Chitti Garelu.
- Consistency of Batter:
- Ensure that the batter is thick enough to hold its shape when dropped into the hot oil. It should not be too runny or too thick.
- Seasoning:
- Add finely chopped green chilies, ginger, curry leaves, and salt to the batter for added flavor. You can also include finely chopped onions if desired.
- Shaping the Garelu:
- Wet your hands with water to prevent the batter from sticking. Take a small portion of the batter and shape it into a round disc with a hole in the center.
- Oil Temperature:
- Heat the oil to the right temperature before frying the Garelu. The oil should be hot but not smoking. Test the oil by dropping a small amount of batter into it – it should rise to the surface immediately without browning too quickly.
- Frying Technique:
- Gently slide the shaped Garelu into the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary to ensure even cooking.
- Golden Brown Color:
- Fry the Garelu until they turn golden brown and crispy on both sides. Flip them occasionally to ensure uniform cooking.
- Drain Excess Oil:
- Once fried, remove the Garelu from the oil using a slotted spoon and place them on paper towels to drain excess oil.
- Serve Hot:
- Serve the Chitti Garelu hot with coconut chutney or any other dipping sauce of your choice.
Related Posts:
Crispy Chitti Garelu
Chitti Garelu are crispy on the outside and soft on the inside, making them a delightful treat for any occasion.
Ingredients
- 1 cup urad dal black gram lentils
- 1/4 cup rice flour
- 1 small onion finely chopped
- 2-3 green chilies finely chopped (adjust to taste)
- 1 inch piece of ginger grated
- A handful of fresh coriander leaves chopped
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for deep frying
Instructions
Soaking and Grinding the Urad Dal:
- Rinse the urad dal under running water until the water runs clear.
- Soak the urad dal in enough water for 4-6 hours, or overnight. Drain well.
- Grind the soaked urad dal into a smooth batter using minimal water. The consistency should be thick and smooth.
Preparing the Batter:
- In a large mixing bowl, combine the ground urad dal batter, rice flour, chopped onions, green chilies, grated ginger, chopped coriander leaves, cumin seeds, and salt. Mix well to incorporate all the ingredients evenly.
Shaping the Chitti Garelu:
- Heat oil for deep frying in a heavy-bottomed pan over medium heat.
- Wet your hands with a little water to prevent sticking, and take a small portion of the batter. Shape it into a small donut-like disc, making a hole in the center. You can also use a spoon to drop the batter into the oil.
Frying the Chitti Garelu:
- Gently slide the shaped garelu into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
- Fry until they turn golden brown on both sides, turning occasionally for even cooking. This should take about 3-4 minutes per batch.
Draining and Serving:
- Use a slotted spoon to remove the fried chitti garelu from the oil and drain them on a plate lined with paper towels to remove excess oil.
Serve Hot:
- Serve the chitti garelu hot with chutney, sambar, or a spicy tomato chutney for a delicious and traditional South Indian snack.