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Andhra Budida Gummadikaya Vadiyalu
Aruna
This is the recipe for a traditional sun-dried fritter from Andhra Pradesh called Budida Gummadikaya Vadiyalu. Made with Ash Gourd (Petha Kaddu) and Udad Dal batter, a well-made Budida Gummadikaya Vadiyam is light as air and super-crunchy on frying.
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Course
Accompaniment, Side Dish
Cuisine
Andhra, Indian
Servings
150
Vadiyalu/Wadiyan
Ingredients
1x
2x
3x
3
Kgs
Budida Gummadikaya, Ash Gourd
400
Gms
Minapa Pappu
50
Gms
Pachi Mirapakayalu, Green Chillies
2
Tsp
Turmeric
Salt to Taste
Instructions
Prepping the Gummadikaya
Wash the ash gourd and cut into thin pieces about 1" in length.
Add 2 tbsp salt, m
ix well and let it rest for half-an-hour.
Take small handfuls of the ash gourd and squeeze all the water out of it. Transfer the squeezed pieces into another container.
When all the ash gourd pieces are squeezed of the moisture, transfer them into a cotton cloth and make a bundle.
Squeeze the bundle to remove any water that might be left.
Hang the bundle for at least 4 hours to get rid of any moisture.
Making the Batter
Wash and soak the udad dal in enough water for at least 4 hours.
Drain all the water from the dal and grind to a thick paste.
Grind the green chillies to a coarse paste.
Making the Batter for the Boodida Gummadikaya Vadiyalu
Mix together the ash gourd pieces, the udad batter, turmeric, salt, and green chilli paste.
Spread a cotton cloth or plastic sheet in an area that remains sunny for at least 6 to 8 hours in a day.
Drop 1 tbsp of batter at a time onto the cloth/plastic sheet to form the vadiyalu.
Let the vadiyalu sun dry for at least 4 days.
Flip them over every day so that they dry completely.
Store in an air-tight container.
Deep-fry the Boodida Gummadikaya Vadiyalu just before serving.
Keyword
Budida Gummadikaya Vadiyalu
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