Budida Gummadikaya Pachi Vadiyalu | Medu Vada with Ash Gourd
Aruna
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. :)
30gmsGreen Chillies, Pacchi Mirapakayalu(10-15 in Numbers)
1/2tspAsafoetida, 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.
Keyword Budida Gummadikaya Pachi Vadiyalu, Medu Vada with Ash Gourd, Pachi Vadiyalu
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!