Boodida Gummadikaya Pachi Vadiyalu (Andhra Style Ash Gourd Fritters) Recipe
Boodida Gummadikaya Pachi Vadiyalu, also known as Andhra Style Ash Gourd Fritters, are a delectable snack that beautifully blends the mild sweetness of ash gourd with the crispy, savory flavor of fried fritters. Popular in Andhra Pradesh, this recipe calls for the combination of soaked urad dal, green chilies, and diced ash gourd, creating a fritter that is crunchy on the outside and soft on the inside. Perfect as a snack, side dish, or appetizer, these fritters pair well with chutneys, rice, or a hot cup of tea.
Ingredients:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 2 cups, soaked for 4-5 hours |
| Vellai Poosanikai (Ash Gourd/White Pumpkin) | 1 ½ cups, finely chopped |
| Green Chilies | 4, adjust to taste |
| Cooking Soda | 1 pinch |
| Sunflower Oil | For deep frying |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Cuisine: Andhra
Course: Snack
Diet: Vegetarian
Instructions:
-
Soak the Urad Dal
Begin by soaking the white urad dal (split black gram) in water for about 4-5 hours. After soaking, drain the water thoroughly. -
-
Grind the Dal
Transfer the soaked dal to a mixer grinder. Add the green chilies and grind everything to a smooth paste. Use as little water as possible to ensure a thick batter consistency. You want the batter to be dense and firm enough to hold its shape. -
Prepare the Batter
Once the dal is ground, transfer the paste into a mixing bowl. Add the finely chopped ash gourd (vellai poosanikai), salt, and a pinch of cooking soda to the batter. Mix everything well until the ingredients are evenly incorporated. -
Heat Oil for Frying
In a small frying pan, pour enough sunflower oil to deep fry the fritters. Heat the oil on medium flame until it is hot but not smoking. -
Shape the Fritters
Wet your palms lightly with water. Take a small portion of the batter and shape it into a round fritter, using your moistened palms. Carefully drop the fritter into the hot oil. Be cautious not to touch the hot pan directly. -
Fry the Vadiyalu
Fry the fritters in the hot oil, turning occasionally, until they turn golden brown and crispy. Once they are fried to perfection, remove them from the oil and place them on a kitchen towel to drain any excess oil. -
Serve
Serve these crispy Boodida Gummadikaya Pachi Vadiyalu hot with a side of Dhaniya Pudina Chutney (Green Chutney) and a steaming cup of Masala Chai for an authentic Andhra snack experience. Alternatively, they can be paired with hot rice and Beetroot Sambar for a wholesome meal.
Serving Suggestions:
- Dhaniya Pudina Chutney (Green Chutney): This fresh and zesty chutney made with coriander and mint complements the fritters wonderfully, adding a cooling effect to balance the crispy fritters.
- Masala Chai: A spiced tea with cardamom and ginger elevates this snack, making it the perfect evening treat.
- Beetroot Sambar: A tangy beetroot-based lentil curry that pairs perfectly with the fritters when served with rice.
Tips:
- Ensure the oil is at the right temperature for frying; if it’s too hot, the fritters will burn on the outside while staying raw inside. If the oil is too cold, the fritters will absorb too much oil and become soggy.
- For a spicier kick, increase the number of green chilies according to your preference.
- These fritters can also be made in advance and stored in an airtight container for a few hours. Reheat them in a hot pan or oven for a few minutes to restore their crispiness.
Enjoy this classic Andhra snack, perfect for any occasion—whether you’re looking for a quick tea-time snack or a festive treat to share with family and friends!
