Budida Gummadikaya Pachi Vadiyalu | Medu Vada with Ash Gourd
Budida Gummadikaya Pachi Vadiyalu are made with the batter of Budida Gummadikaya Vadiyalu, the Andhra sun-dried ash gourd fritter. You can think of this deep-fried snack as Medu Vada with Ash Gourd. :)
Ingredients
- 1/4 Kg Ash Gourd, Winter Melon, Budida Gummadikaya
- 75 gms Udad Dal, Minapa Pappu
- 2 tsp Rice Flour (Optional)
- 30 gms Green Chillies, Pacchi Mirapakayalu (10-15 in Numbers)
- 1/2 tsp Asafoetida, Inguva, Hing
- Salt to Taste
- Oil to Deep Fry
Instructions
Getting the Ash Gourd Ready
- Cut the ash gourd into 1" x 1/2" pieces. Do not peel the ash gourd.
- Add 1 tsp salt and set aside for 15 minutes.
- Drain all the water the seeps out of the ash gourd and squeeze any extra water out of the pieces.
- Tie the pieces up in a white cotton cloth and hang the bundle so that any residual water drains out of the pieces.
Making the Batter
- Wash and soak the udad dal in 2 cups water for at least 3 hours.
- Drain all of the water from the dal and grind it to a thick batter without using any water.
- Pound the green chillies to a coarse paste.
- Mix the green chilli paste, drained ash gourd pieces, asafoetida, rice flour, and some salt into the ground udad dal and set aside for 10 minutes.
Making the Pachi Vadiyalu
- Keep a bowl of water handy.
- In a kadhai, over medium flame, heat enough oil for deep frying. Test the heat of the oil by dropping a pea sized ball of batter into it. The ball should rise to the top and fry slowly on the surface.
- Moisten your fingers and take about 1 tbsp of batter, roll it into a ball and flatten into a thick disc.
- Gently slide this Pacchi Vadiyam into the hot oil. You can add 3 or 4 vadiyams to the oil at a time, depending on how large your kadhai is.
- Let the Pachi Vadiyalu fry slowly.
- After a couple of minutes, flip the Vadiyalu over and let it continue to fry.
- Repeat the process till the Vadiyam is golden brown.
- Take the Vadiyam out of the oil and let all excess oil drain out.
- Repeat to make the other Pachi Vadiyalu.
- Serve hot with coconut chutney!
Notes
- Resist the temptation to add water while grinding the udad dal batter. After you add the ash gourd pieces, you will realise that the batter will become looser in consistency.
- Your fingers should just be damp when you shape a vadiyam. If they are wet, the water will seep into the vaidyam and it may absorb a lot of oil.
- Fry on medium flame to ensure that the Pacchi Vadiyalu are cooked inside as well.
- The rice flour makes the vadiyalu crisper and is a wholly optional ingredient.