Sweet Vada, Bellam Garelu, Jaggery Vada, Sweet Medu Vada Recipe
Sweet Vada or Bellam Garelu is a healthy Andhra dessert prepared during festive seasons. It has very fewer ingredients whole black gram dal and jaggery is the main ingredients.
I am not sure whether you are aware of this recipe or not? In Andhra, people like to eat healthy food during the festive season of Sankranti.
In order to get puffy batter, I spent almost 5-10 minutes to beat the batter. If you can get puffy vada, it will have the capability to absorb jaggery syrup.
Making perfect jaggery syrup is also important, if you make a thick syrup then Bellam Garelu cannot absorb syrup. I have mentioned how to check it along with tips.
Sweet Vada, Bellam Garelu, Jaggery Vada, Sweet Medu Vada Recipe
Sweet Vada or Bellam Garelu is a healthy Andhra dessert prepared during festive seasons.
Ingredients
Ingredients: (1 cup = 200 ml.)
- Urad dal – 1 cup
- Ginger – ¼ cup.
- Green Chilies – ¼ cup. optional
- Jaggery – 250 gms.
- Salt – ½ tbsp.
- Water – 1 glass 250 ml.
Instructions
How to Make Sweet Vada or Bellam Garelu:
- Soak urad dal for an hour and remove skin of dal.
- Grind dal to thick batter by adding salt, green chilies and ginger pieces.
Tip: Try to keep the batter littler coarse and make batter puffy by beating the batter.
Making of Jaggery syrup:
- Add one glass water and jaggery in a vessel and boil.
- Keep the concentration of the syrup mild thickness with free flow so that vada can absorb syrup easily.
Making of Sweet Vada:
- Heat oil till it attains optimum heat.
- Add small lump of batter to check whether oil is ready or not, if batter floats then its ready.
- Put your hand in water and take small lump of batter and make vada.
- Gently drop vada into oil and deep fry till they attain golden brown.
- Drop vada directly into jaggery syrup.
- Keep them aside so that Bellam Garelu absorbs jaggery syrup and increase its size.
- Serve hot or chilled.
Recipe Video
How to Make Sweet Vada or Bellam Garelu:
- Soak urad dal for 1 hour and add to blender, also add ginger pieces.
Tip: Adding a piece of iron while soaking dal makes dal get soaked early.
Tip: If you are using the whole dal, clean and remove the skin by washing under water.
Note: Salt makes batter become lose so add water only after adding salt.
Note: Using little water keeps batter thick and hard.
- Add green chilies (optional) and salt. Grind till you get medium coarse texture, remove from the grinder and keep aside.
- Whisk batter rapidly for a minute to make batter puffy and keep aside.
Making of Jaggery syrup:
- Drop jaggery in a vessel and put one glass of water in it and start boiling it.
- The thickness of syrup plays the major role, the thickness should not be diluted it should be moderate. It should be free flow with mild thickness.
- Once you attain its thickness keep aside.
Making of Sweet Vada:
- Heat oil and once it obtains optimum heat drop a small lump of batter if it floats then oil is ready to make vada.
- First, soak your hands in water, take the small lump of batter in your hand and make it like a ball, and then make it flat, then make a small hole in the middle. Gently release vada in oil and do this process for all vadas.
Tip: If you are not convenient in doing vada in hands you can make use of medu vada maker or repeat above step by using polythene sheet.
- Once you find vada turning its color, flip to other side and once all change their color to golden brown.
- Remove from oil and place them directly into jaggery syrup.
- Keep them aside for a minute so that vada absorbs syrup.
- Sweet Vada or Bellam Garelu are done, serve hot or chilled.
