Boodida Gummadikaya Pachi Vadiyalu Recipe – Andhra Style Ash Gourd Fritters
An Irresistible Snack for All Occasions
Last week, while chatting with my mother, she shared a delightful piece of advice on how to make tasty fritters using ash gourd, also known as vellai poosanikai. After some research, I found that in Andhra Pradesh, this vegetable is used to prepare two varieties of fritters: pachi vadiyalu (raw fritters) and sun-dried fritters (which can be stored for months and fried when needed). Today, we’re focusing on Boodida Gummadikaya Pachi Vadiyalu, a delectable snack made by deep-frying fresh ingredients, which makes for a perfect addition to your snack time or even as a side dish with rice.
Cuisine: Andhra
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 2 cups, soaked for 4-5 hours |
| Vellai Poosanikai (Ash gourd/White Pumpkin) | 1-1/2 cups, finely chopped |
| Green Chillies | 4 (adjust to taste) |
| Cooking Soda | 1 pinch |
| Oil | For deep frying |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Instructions
-
Soak the Urad Dal
Begin by soaking the whole white urad dal in water for 4-5 hours. Once soaked, drain the water thoroughly. -
Grind the Dal
Transfer the soaked dal into a mixer grinder. Add green chilies and grind the dal to a fine paste. It’s important to use as little water as possible to achieve a thick batter consistency. The thicker the batter, the crispier the fritters! -
Prepare the Batter
Transfer the ground batter into a large mixing bowl. Add the finely chopped ash gourd (vellai poosanikai) along with salt and a pinch of cooking soda. Mix everything thoroughly until the batter becomes cohesive and well-combined. -
Heat the Oil
Heat oil in a small pan or wok for deep frying. Keep the flame on medium to avoid burning the fritters before they cook through. -
Shape and Fry the Fritters
To shape the fritters, moisten your palms with a little water. Take a small portion of the batter and press it into a round shape with your palms. Carefully drop each shaped fritter into the hot oil, ensuring not to overcrowd the pan. -
Fry Until Golden
Fry the pachi vadiyalu until they turn golden brown and crisp on all sides. Be sure to flip them gently to ensure even cooking. Once done, remove the fritters from the oil and place them on a kitchen towel to drain any excess oil. -
Serve and Enjoy
Serve these crispy Boodida Gummadikaya Pachi Vadiyalu with a side of Dhaniya Pudina Chutney (Green Chutney) and a hot cup of Masala Chai for an authentic snack experience. Alternatively, they can also be paired with Beetroot Sambar (a tangy beetroot lentil curry) for a wholesome meal.
Tips for the Perfect Pachi Vadiyalu
- Ensure that the batter is thick enough, as a thinner batter will result in soggy fritters.
- The key to crispy fritters is frying them at the right temperature. If the oil is too hot, the fritters will burn, and if it’s too cold, they’ll absorb excess oil.
- If you don’t have access to fresh ash gourd, you can also substitute it with other vegetables, but ash gourd is preferred for its mild flavor and texture.
Why You’ll Love This Recipe
This Andhra-style fritter is light yet satisfying, offering the perfect combination of crispy exterior and soft, flavorful interior. It’s a quick and easy recipe that brings together simple ingredients to create something truly special. Whether you enjoy them with chutney, tea, or rice, these pachi vadiyalu are sure to become a household favorite!
