Garelu with allam pachadi and nuvu pachadi.
2 cups Urad dal
Chili-ginger paste - Optional
Oil to fry
Soak urad dal in water for 2 – 3 hours. Drain water and grind to a smooth batter. Add salt to the dal while grinding by adding it later the dough will become soggy and watery. Add as less water as possible while grinding. Solid dough gives a good shape to the garelu.
For spicy or karam garelu add chili-ginger paste to the dough. Also add chopped onions if you like onion garelu (ulli-garelu).
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Wet hands and take small lemon size dough and place it on a wax paper or Aluminum foil (it can be done in the palm of a wet hand also), flatten it into a nice circle and then make a small hole with a finger in the middle. Gently slide this into oil without disturbing its shape.
Let fry for a few seconds and then keep turning back and forth so it will not burn.
Once garelu turn to golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.
Ginger (allam) or sesame (nuvu) chutney compliments garelu.