We're all familiar with spicy vadas, but sweet vadas are popular in Andhra homes, especially during the festival season when vadas play the major role in the menu.
Preparation time: 20-30 min
Serves: 2
Ingredients:
Black gram (urad dal/minapappu) 1 cup (200 gms)
Refined cooking oil 1cup
Jaggery ( gud/bellam) 2 blobs
Almond Powder ( Badam powder) 2 tsps
Pinch of saffron (kesar/kumkumpuvvu)
Salt to taste
Method:
Wash and soak the black gram for around half an hour.
Add 1 cup water to the jaggery & boil on low heat to sweet syrup. Add badam powder, saffron and keep stirring till one string consistency (Take a drop of the syrup and press and expand between the thumb and the index finger to see if it feels like a string. That is called teega pakam)
Blend together the soaked black gram and a pinch of salt to batter. The batter is to be of semi liquid consistency (thicker than the dosa batter), smooth and slightly coarse.
Heat oil in a pan/ kadai.
Take lumps of the batter and pat flat in circular motion, with a hole in the center (to look like donuts) and deep fry in the pre heated oil till golden brown. (It is advisable to fry on low heat for crispy and golden colored vadas).
Remove onto a tissue for a minute or two to drain out excess oil and add to the jaggery syrup.
Bellam garelu or sweet vadas are done and generally soaked and served with the syrup, soft and sweet like gulab jamoons. But we don’t like them too sweet and love them crispy. So we generally dip the vadas for a couple of minutes in the sweet syrup and remove them and serve them hot and dry.
Either way, they are tasty and perfect for the sweet tooth. So this time you make vadas, make sure to dip a few of them in jaggery syrup and enjoy sweet vadas or bellam garelu.
Preparation time: 20-30 min
Serves: 2
Ingredients:
Black gram (urad dal/minapappu) 1 cup (200 gms)
Refined cooking oil 1cup
Jaggery ( gud/bellam) 2 blobs
Almond Powder ( Badam powder) 2 tsps
Pinch of saffron (kesar/kumkumpuvvu)
Salt to taste
Method:
Wash and soak the black gram for around half an hour.
Add 1 cup water to the jaggery & boil on low heat to sweet syrup. Add badam powder, saffron and keep stirring till one string consistency (Take a drop of the syrup and press and expand between the thumb and the index finger to see if it feels like a string. That is called teega pakam)
Blend together the soaked black gram and a pinch of salt to batter. The batter is to be of semi liquid consistency (thicker than the dosa batter), smooth and slightly coarse.
Heat oil in a pan/ kadai.
Take lumps of the batter and pat flat in circular motion, with a hole in the center (to look like donuts) and deep fry in the pre heated oil till golden brown. (It is advisable to fry on low heat for crispy and golden colored vadas).
Remove onto a tissue for a minute or two to drain out excess oil and add to the jaggery syrup.
Bellam garelu or sweet vadas are done and generally soaked and served with the syrup, soft and sweet like gulab jamoons. But we don’t like them too sweet and love them crispy. So we generally dip the vadas for a couple of minutes in the sweet syrup and remove them and serve them hot and dry.
Either way, they are tasty and perfect for the sweet tooth. So this time you make vadas, make sure to dip a few of them in jaggery syrup and enjoy sweet vadas or bellam garelu.
1 comment:
The most awesomest break fast for a sweet tooth ....
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