This one reminding me of Odisha Behampur street food…as it is near to Andhra Boarder so many recipes are in common…it is super yummy in taste.Something different from our regular vada. So lets get started…

You can watch the video recipe here

Soaking Time 4 hours
Preparation Time 10 min
Frying Time 4 to 5 min per batch
Serving Persons 4 to 6

Ingredients

2 cups udad dal batter
2 tbsp rice flour
4 medium onion sliced
4 green chili chopped
15-20 curry leave chopped
2 tbsp chopped coriander leaves
1 inch ginger finely chopped
a pinch of asafoetida
Salt to taste

OIL to deep fry the ulli gari

Procedure

Soak the udad dal for 4 hours.
Then grind to a fine thick paste…use little amount of water.
Now take a bowl  of water .
Put a dollap of batter initially it sets down as it is heavy.
So to make this light and fluffy whisk it with hand so that it has aeration.
Now put one more dollap inside water,it starts floating.
Now add rice flour,all veggies,asafoetida to this and mix well.
Meanwhile heat oil for deep fry.
Before frying the gari,add the salt.
Wet  the palm and take a big spoonful of batter and just lightly press  to make the shape.
Carefully put into the hot oil and deep fry in low to medium flame till it turns golden colour.
Remove from hot oil and keep on an absorbent paper so that excess oil is drained out.
Serve hot with chutney…

Notes

If you are in hurry,soak the udad daal for 2 hours in warm water.
Whisk it properly to make it airy and fluffy.
Add salt when you fry the gari.otherwise it losses water.
The batter should be thck otherwise it absorbs more oil.
While grinding the batter take small portion of soaked udad dal and add little water…it is easy to make a smooth paste.
If you have prepared large amount of batter, just after grinding keep in an air tight container as it is.