Pesara Garelu


Pesalu (Green moong dal) – 1 cup
Minapappu (Urad dal) – ½ cup
Green chilies – 8
Ginger – 2” piece
Cumin seeds – 1tbsp
Salt – to taste


  • Soak moong and urad dal, separately, overnight. In the morning, grind them into smooth batter with green chilies, cumin, ginger and salt.
  • Heat about 1½ to 2 cups of oil (I used canola oil) on medium-high flame. When the oil is hot enough, flatten a lemon size batter either on your palm or on a plastic Ziploc bag, make a small hole in the middle, slowly slide the batter into the hot oil. Fry the vadas on medium flame on both sides, till slightly golden brown.
  • Serve hot with any chutney (tomato, coriander, ginger, mint or good old coconut).

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