Pesara Garelu | Andhra Moong Dal Vada
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.
Equipment
- Small Kadhai
- Slotted Ladle
- Bowl
- Air-tight Container
- Grinder
- Chopping Board and Knife
Ingredients
- 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