Gluten-Free Garelu with Fresh Coconut Chutney
Servings: 10
Preparation Time: 30 minutes
Ingredients:
Garelu:
- 2 cups black gram (urad dal)
- 1 tablespoon freshly grated ginger
- 3 green chilis
- salt, to taste
- coconut oil, for frying
Coconut Chutney:
- 1 cup raw grated coconut or dried shredded coconut
- 3 green chilis
- salt, to taste
- 1 teaspoon lemon juice
- 1 teaspoon butter
- 3/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 red chili
Directions:
Garelu:
First, soak urad dal for 4 hours. Rinse thoroughly using a strainer. Add fresh water, and soak urad dal overnight.
Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies, and then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of it to a bowl of water and observe that the batter floats on water. If the batter sinks in water, beat again until it is light enough to float.) Set prepared batter aside.
Heat a pan and add enough coconut oil to it for frying. Bring heat to medium high.
Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.
Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden brown. Remove fried garelu using a slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.
Coconut Chutney:
In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon, and a little water. Blend until smooth.
Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle, remove from heat and pour this over the coconut chutney. Mix well.
Enjoy with hot garelu.
Note: Add 1/4 bunch cilantro while grinding coconut, if desired.
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