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Budida Gummadikaya Vadiyalu

Budida Gummadikaya Vadiyalu | Ash Gourd Fritters

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Budida Gummadikaya Vadiyalu or Ash gourd fritters, follow step by step instructions. Vadiyalu made with gummadikaya or ash are very famous in telugu cuisine.
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Prep Time 1 day
Soaking time 8 hours
Course Appetizer, Snack, sun-dried
Cuisine Andhra/Telangana, Indian, South Indian

Ingredients
  

  • 1/2 kg Ash Gourd - 1/2 kg
  • 1/4 kg Urad Dal
  • Salt to Taste
  • 5 or 8 Green Chillies
  • 1 tsp Cumin Seeds

Instructions
 

  • Wash ash gourd and chop it.
  • Some crush them in mortar and pestle and some grate them, it is our choice.
  • I prefer to chop them only.
  • Tie them in a cloth and place it in a colander.
  • Place a heavy weight to squeeze excess water.
  • Do the above process 10 hours before making vadiyalu or a night before.
  • Soak urad dal for 8 hours. Grind it to a fine paste.
  • Do not add water to grinding, add only if necessary to make grinder move smoothly.
  • 1 tbsp at a time.
  • The batter should be as thick or even more as that of vada batter.
  • Grind green chillies, and salt make a coarse paste.
  • Mix the gourd pieces, urad dal batter and green chillies paste together.
  • Mix them well with hands. Do this process just before placing vadiyalu.
  • Spread a plastic sheet or a cloth under the Sun.
  • Place very little amount of batter to make vadiyalu with help of a spoon or hand.
  • Allow them dry completely for two days.
  • After the first day drying flip them to dry faster and complete.

Storing and Frying:

  • Once they are dried completely, store them in an air tight container.
  • For frying, heat oil in a kadai, drop each vadiyam in oil.
  • Fry them till turn brown colour.
  • Serve fried gummdikaya vadiyalu with dal, rasam and sambar.

Notes

Choose the over-matured ash gourd only for making vadiyalu.
A white powdery layer should form on top of the vegetable.
Wash it and make vadiyalu.
Tie chopped vegetable pieces in a cloth to drain excess water from it. 
It is very important, we can add salt too while tying so that it would easily drain out.
While grinding urad dal do not add any water unless it is requuired.
Dry the vadiyalu completely, they should become crisp and break easily.
Otherwise they tend to spoil. 
Keyword ash gourd recipes, budida gummadikaya vadiyalu, budida gummadikaya vadiyalu recipe