AAVADALU IS ALSO A FAVOURITE ITEM FOR MOST OF THE PEOPLE. I CAN EXPLAIN THE RECIPE OF AAVADALU IN A SIMPLE STYLE LIKE "IF GAARELU GETS PROMOTION,THEN IT IS CALLED AS AAVADALU". AFTER PREPARING GAARELU, IMMERSE IT IN WATER AND IMMEDIATELY TRANSFER IT INTO SEASONED CURD. THAT'S IT. EASY RIGHT? FOR BETTER AND DETAILED EXPLANATION, I AM SENDING THE COMPLETE DETAILS OF AAVADALU PREPARATION RIGHT FROM THE BEGINING.
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)
CURD-3 LITRES
MUSTARD SEEDS-LITTLE
CURRY LEAVES-LITTLE
GINGER SLICES-LITTLE( FOR SEASONING)
SALT-AS REQUIRED FOR CURD)
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 BATTER INTO ANOTHER VESSEL AND ADD ONIONS AND CORIANDER LEAVES AND MIX IT .
3. NOW TAKE 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 GETS RED COLOUR.NOW GAARELU ARE READY.
8. NOW TAKE A SMALL PAN AND HEAT LITTLE OIL AND FRY MUSTARD SEEDS,CURRY LEAVES,GINGER SLICES AND COMPLETE THE SEASONING PROCESS. NOW TRANSFER THIS SEASONING INTO CURD AND MIX CURD THROUGHLY.
9. IMMEDIATELY AFTER GAARELU ARE HOT ENOUGH, IMMERSE GAARELU IN WATER AND TRANSFER IMMEDIATELY INTO THIS SEASONED CURD. AAVADALU READY.
YUMMY RIGHT? TRY THIS AND LET ME KNOW IF YOU ALL LIKED IT.
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