## Andhra Style Multi Lentil Garelu (Vada Recipe) – Easy & Delicious Recipe

Discover how to make a delicious and authentic **Andhra Style Multi Lentil Garelu (Vada Recipe)** with this easy-to-follow recipe. A traditional **Andhra South Indian Breakfast**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 10 servings
**Prep time:** 300 minutes
**Cook time:** 30 minutes
**Total time:** 330 minutes

**Cuisine:** Andhra
**Course:** South Indian Breakfast
**Diet:** Vegetarian

### Ingredients for Andhra Style Multi Lentil Garelu (Vada Recipe):

* 1/2 cup Chana dal (Bengal Gram Dal)
* 1/2 cup Yellow Moong Dal (Split)
* 1/2 cup White Urad Dal (Split)
* 1/2 cup Rice flour
* 3/4 cup Whole Wheat Flour
* 8 to 9 Green Chillies
* 5 to 6 sprig Coriander (Dhania) Leaves
* 2 sprig Curry leaves
* 2 inch Ginger
* Water – as required
* Salt – to taste
* Sunflower Oil – for deep frying

### Step-by-Step Instructions to Make Andhra Style Multi Lentil Garelu (Vada Recipe):

1. To prepare Andhra Style Multi Lentil Garelu (Vada Recipe), dry grind the dals coarsely and add rice flour.
2. Mix thoroughly.
3. Add enough water and make a thick vada/garelu batter along with ginger and green chillies in a grinder.
4. Add salt, chopped curry leaves, coriander leaves and wheat flour to the prepared batter.
5. Adjust water only if required.
6. The batter needs to be really thick like dough to shape them.
7. Heat oil in a deep frying pan.
8. Apply a little oil on to a parchment or butter paper, take a golf ball sized dough, pat with your fingers on the greased parchment paper to make disc and make a hole in center.
9. Carefully drop it in hot oil and fry till beautiful golden on both sides, flipping them as required.
10. Repeat to make other garelus.
11. Drain excess oil on a kitchen towel.
12. Serve Andhra Style Multi Lentil Garelu with Chutney.

### Tips for the Best Andhra Style Multi Lentil Garelu (Vada Recipe):

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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