Minapa Garelu (మినప గారెలు) is a traditional Andhra breakfast or snack item prepared during special occasion and festivals. In Tamil Nadu (another South Indian state), these deep fried doughnuts are known by the name Medu Vada (தமிழ்). However, they may slightly differ in the dimensions but still adhere to the core source urad dal (उरद दाल वड़ा).
There are many variations to Andhra garelu recipe such as onion garelu, masala garelu. However, the selection of variation entirely depends upon your own taste and customs followed.
Minapa Garelu – A Must Have:
This crispy Andhra garelu delicacy is a must in almost every household during festive season. Though there are many variations of making gare, this is the most common type that is served during festivals especially Sankranthi, Ugadi, Dasara and Diwali.
These crunchy minapa garelu taste the best with coconut chutney. Minapa garelu are also served alongside chicken curry (నాటు కోడి కూర), sambar and ginger chutney.
step by step Andhra minapa garelu recipe or medu vada:
- Split black gram – 250 gm
- Ginger – 1 inch piece
- Chillies – 5
- Salt as per taste
- Oil – for deep frying
- Soak split black gram or urad dal for 6 hours. Overnight soaking will also do. Rinse well under running water before soaking.
- Once it is soaked, Wash to remove the skin so that you are left only with the creamy part of the black gram. Strain the water completely and keep aside.
- Grind along with ginger and chillies to a fluffy paste or very thick batter. The grinding can be done in a wet grinder or in a mixer.
- While grinding, the water you add should be very minimal and keep in mind if measured it should not cross a few teaspoons. Also, add salt while grinding. Keep mixing while grinding.
- Now take a thick bottomed pan and take enough oil for deep frying. Heat it. It has to become very hot before you start dumping the minapa garelu.
- Take a polythene cover or a banana leaf or a muslin cloth; wet your hands and take a small ball of batter and spread it to the circular shape of a gare on the polythene cover.
- Use your 3 fingers to spread and then make a hole in the middle. Make sure the gare is neither too thick nor too thin. If you press too much, then garelu might end up stiff. Now, quickly drop into the hot oil.
- Deep fry them on medium flame on both sides till golden brown.
- Transfer onto a tissue to blot extra oil.
- These crunchy minapa garelu taste the best with coconut chutney.
Untold Story of Andhra Minapa Garelu Recipe:
- The trick lies in preparing the batter. The fluffy the batter, better the minapappu garelu. Try grinding the batter in batches.
- Mix well before spreading each gare, so that air gets trapped in between the batter. This allows the minapa garelu to puff and gives it a nice texture and taste.
- You can just use your palm for spreading too. I have a cousin who spreads the batter on her three fingers and drops into the oil. I have tried doing that but didn’t turn well though.
- Once the batter is ready, other ingredients like onions, coriander leaves, cumin and curry leaves can be added to enhance the taste. It is purely one’s personal choice.
- Don’t worry, if garelu didn’t turn well as desired. It will take some time to expertise. It took me months to make tasty garelu with proper texture. So do not get disheartened if it didn’t meet your expectations.
- Also make sure the batter is of proper consistency, too thick or loose batter is not going to give you the proper result.