Pesara Garelu | Andhra Moong Dal Vada

In Andhra Pradesh & Telangana, one of the many naivedyams during Navratri for Kanaka Durga is Pesara Garelu or Whole Moong Dal Vada.

Pin

While the Udad Dal Vada or Medu Vada is the most well-known Vada, in South India, we have other forms of Vada too. One such variation that is made in Andhra Pradesh and Telangana is this Green Moong Dal Vada that we call Pesara Garelu in Telugu.

While this Vada is offered as naivedyam for many pujas, it is a particular favourite of Annapoorna Devi, one of the nine forms of the devi worshipped during Navratri. This delicious and protein-rich deep-fried snack is a welcome addition to any festive meal and is a wonderful rainy day snack.

Tips to Make the Perfect Pesara Garelu

• The soaked and drained moong must be ground without any additional water to a coarse paste such that some moong still remains whole. This gives the Garelu a nice crunchy texture AND helps you shape the Vada easily.
  
  Pesara Garelu made with very smooth batter do not hold shape easily.
  
• Do use generous amounts of ginger in making this batter as it will help you digest this vada easily and gives it a lovely flavour.
• Fry the Pesara Garelu on low to medium heat so that they cook well on the inside and become crispy on the outside.

Pin

Other Vada Recipes

• Bellam Garelu | Pakam Garelu | Vada in Jaggery Syrup
• Andhra Kobbari Garelu | Rice Flour & Coconut Vada | Thenga Vada
• Perugu Garelu | Aavadalu | Thayir Vadai (South Indian Dahi Wada)

How to Make Pesara Garelu | Moong Vada

1. Making the Batter for the Pesara Garelu
   1. Wash 1/2 cup whole green Moong (mung beans) and soak it in 2 cups water for 4 to 6 hours. I soaked them overnight.Pin
   2. Drain all the water from the soaked moong.
      Pin
   3. Grind 1 tsp finely chopped ginger, 1/2 tsp cumin seeds and 3 to 4 spicy green chillies to a coarse paste.
      Pin
   4. Now add the soaked and drained moong and some salt.
   5. Pulse (or grind in short bursts) till you have a coarse paste with some moong still visible. The some of whole moong may split but is not ground to paste.
      Pin
      
2. Making the Pesara Garelu
   1. In a small kadhai, over medium flame, heat 1 cup oil. The depth of the oil should be about 2″ so that the vadas do not stick to the bottom of the kadhai. If you have a larger kadhai, please use more oil.
   2. Add a pinch of the batter to the oil to check if it is hot enough. The batter ball should sizzle on the surface of the oil and brown slowly.
      1. If the ball browns quickly, lower the heat for a couple of minutes and try again.
      2. If the ball does not sizzle, increase the heat for a couple of minutes and try again.
   3. Moisten your palm and take about 1 tbsp of dough.
   4. Roll into a ball and then flatten to a disc about 2.5 inches in diameter and 1/4″ thick.
      Pin
   5. Flip the vada onto the fingers of the other hand and slide into the oil.
   6. Shape and add 2 or 3 more vadas to the oil. Do not crowd the kadhai.
   7. Let the vadas slowly fry in the oil till they are golden brown. Flip at regular intervals.
      Pin
   8. Remove the Pesara Garelu from the oil using a slotted ladle and hold them over the kadhai for a couple of seconds so that the excess oil drips into the kadhai.
      Pin
   9. Repeat steps 3 to 8 to make the rest of the Pesara Garelu.
      Pin
3. Serving Suggestions
   1. Serve hot Pesara Garelu with Allam Pachadi | Andhra Ginger Chutney. 

Recipe for Pesara Garelu | Andhra Moong Vada

Pin

Pin

Pesara Garelu | Andhra Moong Dal Vada

Aruna

Pesara Garelu are the Andhra Moong Vada made with whole green gram (sabut moong, mung beans). This delicious, protein-rich vada is a great tea-time snack that is served with Allam Pachadi or the Andhra Ginger Chutney.

Pesara Garelu are also made as naivedyam during pujas and for Annapoorna Devi during Navratri.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking Time 4 hours hrs

Course Naivedyam, Snack

Cuisine Andhra, Gluten Free, Indian, Protein Rich, South Indian, Telangana, Vegan, Vegetarian

Servings 12 Vadas

Calories 89 kcal

Equipment

• Small Kadhai
• Slotted Ladle
• Bowl
• Air-tight Container
• Grinder
• Chopping Board and Knife

Ingredients

  

1x2x3x

• 1/2 Cup Whole Moong (Mung Beans, Sabut Moong)
• 1 tsp Ginger (Peeled and chopped)
• 1/2 tsp Cumin Seeds
• 3 Green Chillies (Spicy Ones Preferred)
• Salt to Taste

Other Ingredients

• Oil for Deep Frying
• Water (for soaking the moong)

Instructions

 

Making the Batter for the Pesara Garelu

• Wash 1/2 cup whole green Moong (mung beans) and soak it in 2 cups water for 4 to 6 hours. 

  I soaked them overnight.
• Drain all the water from the soaked moong.
• Grind 1 tsp finely chopped ginger, 1/2 tsp cumin seeds and 3 to 4 spicy green chillies to a coarse paste.
• Now add the soaked and drained moong and some salt.
• Without adding any water, pulse (or grind in short bursts) till you have a coarse paste with some moong still visible.

  Note: Some of whole moong may split but is not ground to paste.

Making the Pesara Garelu

• In a small kadhai, over medium flame, heat 1 cup oil.

  The depth of the oil should be about 2" so that the vadas do not stick to the bottom of the kadhai. If you have a larger kadhai, please use more oil.
• Add a pinch of the batter to the oil to check if it is hot enough.

  The batter ball should sizzle on the surface of the oil and brown slowly. If the ball browns quickly, lower the heat for a couple of minutes and try again. If the ball does not sizzle, increase the heat for a couple of minutes and try again.
• Moisten your palm and take about 1 tbsp of dough.
• Roll into a ball and then flatten to a disc about 2.5 inches in diameter and 1/4″ thick.
• Flip the vada onto the fingers of the other hand and slide into the oil.
• Shape and add 2 or 3 more vadas to the oil. 

  Note: Do not crowd the kadhai.
• Let the vadas slowly fry in the oil till they are golden brown. 

  Turn the vadas over at regular intervals.
• Remove the Pesara Garelu from the oil using a slotted ladle and hold them over the kadhai for a couple of seconds so that the excess oil drips into the kadhai.
• Repeat steps 3 to 8 to make the rest of the Pesara Garelu.

Serving Suggestions

• Serve hot Pesara Garelu with Allam Pachadi | Andhra Ginger Chutney.

Notes

• The soaked and drained moong must be ground without any additional water to a coarse paste such that some moong still remains whole. This gives the Garelu a nice crunchy texture AND helps you shape the Vada easily.
• Pesara Garelu made with very smooth batter do not hold shape easily.
• Do use generous amounts of ginger in making this batter as it will help you digest this vada easily and gives it a lovely flavour.
• Fry the Pesara Garelu on low to medium heat so that they cook well on the inside and become crispy on the outside.

Nutrition

Calories: 89 kcalCarbohydrates: 7 gProtein: 3 gFat: 6 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gSodium: 233 mgPotassium: 132 mgFiber: 2 gSugar: 1 gVitamin A: 13 IUVitamin C: 2 mgCalcium: 15 mgIron: 1 mg

Keyword Garelu, Moong Dal Vada, Moong Vada, Naivedyam, Navratri Recipes, Pesara Garelu, Vada, Whole Moong Vada

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!