Chettinad Snake Gourd Fritters (Podalangai Vadai) Recipe

Chettinad Podalangai Vadai Recipe (Chettinad Style Snake Gourd Fritters)

A crunchy, savory snack, Chettinad Podalangai Vadai is a flavorful fritter made with snake gourd and a blend of traditional spices. This South Indian delight, originating from the Chettinad region, makes for an excellent snack or appetizer. Packed with the goodness of dals, fresh herbs, and aromatic spices, it is perfect for festive occasions or as part of a Chettinad-themed meal.

Ingredients:

Ingredient	Quantity
Chana Dal (Bengal Gram Dal)	1 cup
Yellow Moong Dal (Split)	1/4 cup
Dry Red Chillies	3-4
Ginger	1 inch
Fennel Seeds (Saunf)	1 tsp
Cinnamon Stick (Dalchini)	1 small piece
Cloves (Laung)	2-3
Snake Gourd (Podalangai)	1 cup, finely chopped
Green Chillies	2-3, finely chopped
Curry Leaves	1 sprig
Coriander (Dhania) Leaves	2-3 sprigs, chopped

Instructions:

Step 1: Prepare the Dals

1. Soak the Dals: Wash and soak the chana dal and moong dal along with the dried red chillies in water for about 2 hours. This step helps soften the dal for grinding and allows the chillies to infuse the batter with flavor.

Step 2: Grind the Dal Mixture

2. Coarse Grinding: After soaking, drain the dals and dry red chillies. Using a mixer grinder, coarsely grind them together without adding water. The consistency should be coarse, as the snake gourd will release enough moisture to bind the mixture together. Keep the ground mixture aside.

Step 3: Prepare the Snake Gourd

3. Drain the Snake Gourd: In a small bowl, add the finely chopped snake gourd. Sprinkle a little salt over the pieces and let them sit for about 10 minutes. This helps draw out excess moisture from the vegetable, ensuring the batter doesn’t become too watery.

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4. Squeeze the Water: After 10 minutes, squeeze the water from the snake gourd pieces. This step is crucial to prevent sogginess in the fritters.

Step 4: Roast and Grind Spices

5. Prepare the Spice Paste: Heat a small tadka pan (seasoning pan) on low heat and dry roast the fennel seeds, cinnamon stick, and cloves for 2-3 minutes until fragrant.

6. Grind the Spices: Add the roasted spices and ginger to the mixer grinder and blend them into a smooth paste, using a minimal amount of water. Set aside.

Step 5: Mix the Ingredients

7. Combine All Ingredients: In a large mixing bowl, combine the coarsely ground dal mixture, the squeezed snake gourd, the prepared ginger-spice paste, finely chopped green chillies, curry leaves, and coriander leaves. Season the mixture with salt to taste.

8. Mix Well: Stir the ingredients thoroughly, making sure the dal, vegetables, and spices are evenly distributed. The mixture should hold together well when formed into fritters.

Step 6: Fry the Vadai

9. Heat Oil: In a frying pan, heat sufficient oil over medium heat for deep frying. You can test the oil’s temperature by dropping a small amount of the batter into the oil – if it sizzles and rises to the surface immediately, the oil is ready.

10. Form the Vadai: Take small portions of the mixture and shape them into round or oval fritters, approximately the size of a golf ball. Gently drop the vadai into the hot oil, one at a time, ensuring there is enough space between them for even frying.

11. Fry the Vadai: Let the fritters cook for about 3 minutes on one side, or until they turn golden brown and crispy. Then, flip them over carefully and cook the other side for another 3 minutes.

12. Drain the Vadai: Once the vadai is cooked on both sides, remove them from the oil and place them on a kitchen paper to drain excess oil.

Step 7: Serve and Enjoy

13. Serving Suggestions: Serve these crispy Chettinad Podalangai Vadai as an appetizer or snack during festive occasions like Navratri or as part of a Chettinad-themed brunch. They pair beautifully with coconut chutney or tangy tamarind dip.

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Cooking Tips:

• Consistency Matters: Make sure not to add water when grinding the dal mixture. The moisture from the snake gourd will help bind the ingredients together.
• Uniform Size: Try to shape the vadai evenly so that they cook uniformly.
• Frying Temperature: Maintain medium heat while frying to ensure that the vadai cook properly on the inside without burning on the outside.

Nutritional Information (Per Serving – 1 vadai):

Nutrient	Amount
Calories	~70 kcal
Protein	3 g
Carbohydrates	10 g
Fat	2 g
Fiber	2 g
Sodium	100 mg

This Chettinad Podalangai Vadai is a delightful combination of healthy legumes, aromatic spices, and fresh herbs, all fried to crispy perfection. Whether you’re planning a festive meal or simply craving a savory snack, these fritters will definitely impress your guests.