Children loves garelu, but does not like cabbage so i make it a point to add shredded cabbage and make garelu...and they eat them happily oblivious to the fact that there is cabbage inside...sambar and TOMATO CORIANDER CHUTNEY is a great combination....
Ingredients
1.Urad Dal/minappapu1 cup (for about 15 garelu/vada)
2.Onion 1 small, chopped
3.Cabbage 1/2 cup, chopped
4.Chilli 3-4, chopped
5.Coriander leaves, chopped 2-3 tbsp
6.curry leaves chopped 2-3tbsp
7.Oil (for deep frying)
8.Salt to taste
Batter Preparation
1. Soak urad dal in water for 4-5 hours.
2. Wash it and grind it into a thick batter without adding water (or as little water as possible).
3. Transfer the batter into a vessel. Add all the other ingredients (except oil) and mix well. Add salt to taste.
4. Make garelu immediately (otherwise the batter will become loose because of onions) or else you can store in fridge and later add onions and make garelu.
Ingredients
1.Urad Dal/minappapu1 cup (for about 15 garelu/vada)
2.Onion 1 small, chopped
3.Cabbage 1/2 cup, chopped
4.Chilli 3-4, chopped
5.Coriander leaves, chopped 2-3 tbsp
6.curry leaves chopped 2-3tbsp
7.Oil (for deep frying)
8.Salt to taste
Batter Preparation
1. Soak urad dal in water for 4-5 hours.
2. Wash it and grind it into a thick batter without adding water (or as little water as possible).
3. Transfer the batter into a vessel. Add all the other ingredients (except oil) and mix well. Add salt to taste.
4. Make garelu immediately (otherwise the batter will become loose because of onions) or else you can store in fridge and later add onions and make garelu.
It looks deliciously crunchy!I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this cabbage widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes with cabbage,Thanks!
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