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Garelu 
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Featured Recipes for Garelu
GAARELU IS ONE THE MOST FAVORITE FOOD ITEM OF EVERY ONE IN ANDHRA. I CAN STRONGLY ASSURE THAT WITHOUT GAARELU, NO FESTIVAL CELEBRATIONS IN ANDHRA. IT IS CONSIDERED AS TRADITIONAL FOOD ITEM. ALMOST EVERY ONE IS EXPERT IN DOING THIS GAARELU. I WOULD LIKE TO SHARE THIS RECIPE TO MY SULEKHA FRIENDS WHO ARE NEW TO COOKING. COOKING IS ALSO A DIVINE ART. I ADDED STEP BY STEP PREPARATION OF GAARELU IN PHOTO FORM.
INGREDIENTS:
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URAD DHAL-1 KG
ONIONS-2 OR 3 ( CHOPPED)
CHILLIES-6
ROCK SALT-3 SPOONS
GINGER-25 GMS
CORIANDER LEAVES-LITTLE(OPTIONAL)
OIL-1 KG( FOR DEEP FRYING)
PROCEDURE:
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1. SOAK URAD DHAL IN WATER FOR 5 TO 6 HOURS.AFTER 6 HOURS, WASH IT THROUGHLY AND PLACE THIS SOAKED URAD DHAL IN GRINDER ALONG WITH CHOPPED GINGER ANG CHILLIES. DO NOT ADD WATER. BUT IT SHOULD BE SMOOTHLY GRINDED.ADD 3 SPOONS OF ROCK SALT AT THE END OF GRINDING PROCESS AND CONTINUE GRINDING FOR 5 MORE MIN.
2. NOW TRANSFER THIS THICK Â BATTER INTO ANOTHER VESSEL AND ADD ONIONS AND CORIANDER LEAVES AND MIX IT .
3. NOW TAKEÂ LITTLE BATTER AND FORM IT INTO A BALL AS SHOWN.
4.TAKE A THICK POLYTHENE SHEET AND WET IT WITH LITTLE DILUTED BUTTERMILK AND NOW PLACE THIS BALL AND FLATTEN IT.
5.NOW MAKE A HOLE IN THE CENTRE OF THE FLATTENED BALL.
6. NOW MOISTEN THIS HOLED FLATENED BATTER WITH LITTLE WATER AND DEEP FRY IN OIL WHICH IS HOT.
7. FRY IT UNTILL IT ATTAINS RED COLOUR AND SERVE HOT WITH COCONUT CHUTNEYOR GINGER PICKLE.
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