How to Soak and Grind the Batter for Minapa Garelu Recipe?
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.
Spreading the Minapa Gare and Deep Frying:
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.
This crunchy minapa garelu taste the best with coconut chutney.
* Make sure the batter is of proper consistency, too thick or loose batter is not going to give you the proper result.** The trick lies in preparing the batter. The fluffy the batter, better the minapappu garelu. Try grinding the batter in batches.
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