How was the Sankranti / Pongal weekend for you all? I hope everyone had fun and ate atleast as much as I did (so that I can feel less guilty!). It was a mega eating fest for us at the Escapades household. Crazy amounts of food was made and consumed. Even my kadai was filled up with oil for deep frying these Ulli Garelu (Onion Fritters). More because I was doing a festival special article for the newspaper I write for and had to take pictures!
K who is used to not having fried stuff asked me atleast 5 times if the garelu were made at home and not sent by a kind neighbour because he knows I almost never deep fry!
This is a simple stevens recipe and can be whipped up in 20 minutes if you have soaked the husked urad dal earlier. A tea time treat, this is a must have at a festive spread.
Ulli Garelu – Makes about 12-14 garelu
Skinned Urad Dal – 11/2 cup, washed and soaked for 4 hours
Ginger – I small piece (very finely chopped)
Green chillies – 2-3 (chopped finely)
Onion – 1 medium (chopped finely)
Cumin seeds – 1 teaspoon
salt to taste
oil for deep frying
Strain the water from the dal and grind to a paste sprinkling little water and salt. Do this in two batches so that you get a soft fluffy paste without adding too much water. The batter should be thick.
Add the chopped onions, finely chopped ginger, cumin seeds and green chillies to the batter and mix well.
In a kadai, add oil enough for deep frying and heat well.
Wet your hands with water and take a lemon sized ball and flatten it into a vada on a sheet of plastic or a banana leaf.
Make a hole in the centre of the gare so that it cooks evenly all over Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.
Drain onto paper towels and serve hot with sauce or chutney.