Pesara Garelu

Method

1. 1

   Soak moong dal: Wash 1.5 cups whole green moong (pesara). Soak in water for 4-6 hours. Drain.

2. 2

   Grind vada batter: Grind soaked moong with 3 green chillies, 1-inch ginger, a pinch of asafoetida and salt to a thick coarse batter with minimal water. The batter must hold its shape.

3. 3

   Add onion and curry leaves: Stir in 2 tbsp finely chopped onion, 1 sprig curry leaves chopped and 1 tsp cumin seeds into the batter.

4. 4

   Heat oil: Pour oil in a kadai to 3-inch depth. Heat on medium.

5. 5

   Test oil: Drop a tiny piece of batter — it should rise slowly to the surface in 3 seconds.

6. 6

   Shape garelu: Wet your hands. Take a portion of batter, flatten on your palm into a disc and make a hole in the centre. Shape into a ring.

7. 7

   Fry gently: Slide shaped vada off your palm into the hot oil. Fry 3-4 at a time.

8. 8

   Cook both sides: Fry on medium heat 4-5 minutes turning once until deep golden and crispy on both sides.

9. 9

   Drain: Remove with a slotted spoon and drain on paper.

10. 10

    Serve: Pesara garelu should be crispy outside and soft inside. This is Andhra's moong dal vada. Serve with coconut chutney and allam pachadi.