Chettinad Podalangai Vadai Recipe (Chettinad Style Snake Gourd Fritters)
Chettinad Podalangai Vadai, a savory and aromatic snack from the Chettinad region, is an irresistible treat for spice lovers. These snake gourd fritters are crafted using freshly pounded Chettinad spices, making them exceptionally flavorful. With the addition of snake gourd (known locally as pudalangai), this dish is not only tasty but also offers a healthful benefit, especially for diabetics. The unique texture of the snake gourd adds a crunch on the outside and a soft, juicy interior, making these vadas a perfect snack to serve at any gathering. Ideal for those who enjoy vegetarian cuisine with a touch of spice, this recipe showcases the rich culinary heritage of Chettinad.
This dish is best served during festivals like Navratri or as part of a Chettinad-inspired brunch spread, offering a unique twist on traditional fritters. Let’s explore how you can bring this flavorful, spicy, and healthy snack to life in your kitchen.
Ingredients Table
| Ingredients | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Yellow Moong Dal (Split) | 1/4 cup |
| Dry Red Chillies | 3 to 4 |
| Ginger | 1 inch |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 small stick |
| Cloves (Laung) | 2 to 3 |
| Snake gourd (Pudalangai), chopped | 1 cup |
| Green Chillies, chopped | 2 to 3 |
| Curry leaves | 1 sprig |
| Coriander (Dhania) Leaves, chopped | 2 to 3 sprigs |
Preparation Time: 150 minutes
Cooking Time: 20 minutes
Servings: 4-6
Instructions
1. Soaking the Lentils
Start by washing and soaking the chana dal (Bengal gram) and yellow moong dal (split yellow lentils) in water for approximately 2 hours. Add the dry red chillies to the soaking mixture. Soaking these ingredients softens the lentils and allows the flavors to meld together more effectively.
2. Grind the Mixture
After soaking, drain the dals and dry red chillies thoroughly. Using a mixer or grinder, coarsely grind the soaked dal and chillies together. Ensure that no water is added during the grinding process; the snake gourd will release enough moisture to keep the batter moist.
3. Prepare the Snake Gourd
While the lentils are soaking, prepare the snake gourd. Wash and finely chop the snake gourd into small pieces. Place the chopped pieces in a bowl and sprinkle salt over them. Let them sit for about 10 minutes. This step helps draw out excess moisture from the gourd, which is important for achieving the perfect texture in your vadai.
4. Roast the Spices
In a small tadka pan, dry roast the fennel seeds, cinnamon stick, and cloves over low heat until they release a fragrant aroma. Allow the roasted spices to cool down and then grind them along with ginger into a smooth paste. Use minimal water to help with grinding. This spice paste will elevate the flavor profile of your vadas.
5. Mixing the Batter
In a large mixing bowl, combine the coarsely ground chana dal and moong dal mixture, the prepared snake gourd (making sure it is squeezed to remove excess water), the freshly ground spice paste, chopped green chillies, finely chopped curry leaves, and chopped coriander leaves. Season the mixture with salt according to your taste and mix everything together well until all the ingredients are evenly distributed.
6. Frying the Vadai
Heat enough oil in a frying pan over medium heat to submerge the vadas. Once the oil is hot, take small portions of the batter and shape them into small, round patties (vadas). Gently slide the vadas into the hot oil, one at a time. Fry them for about 3 minutes on one side, or until they turn a golden brown and crispy. Flip them over and let them cook for an additional 3 minutes on the other side until evenly browned.
7. Draining and Serving
Once the vadas are fried to a crispy golden brown, remove them from the oil and drain on paper towels to absorb any excess oil. Serve these Chettinad Podalangai Vadai hot, as a crunchy snack or as part of a larger Chettinad-themed meal.
Allergen Information
- Legumes: This recipe includes chana dal (Bengal gram) and moong dal (split yellow lentils), which are legumes and may be allergens for individuals with legume sensitivities or allergies.
- Spices: It also includes dry red chillies, fennel seeds, cinnamon, and cloves, which are common in Indian cuisine and could cause reactions in people with spice sensitivities.
- Gluten-Free: The recipe is naturally gluten-free, as it contains no wheat or gluten-containing ingredients.
Dietary Preferences
- Vegetarian: This recipe is entirely vegetarian, making it suitable for those following a vegetarian diet.
- Diabetic-Friendly: The inclusion of snake gourd adds a healthy touch, as this vegetable is often recommended for people with diabetes due to its low glycemic index and beneficial nutrients.
- Vegan: The recipe can be made vegan by ensuring the use of plant-based oil for frying and checking any additional ingredients for animal products.
- Gluten-Free: This recipe is naturally gluten-free, so it is safe for individuals following a gluten-free diet.
Advice and Tips
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Consistency of the Batter: Ensure that the batter is not too watery. If the mixture feels too loose after adding the snake gourd, you can add a small amount of rice flour or chickpea flour (besan) to bind it together without compromising the texture.
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Alternative Ingredients: If you don’t have access to snake gourd, you can substitute it with zucchini or bottle gourd. However, these will give a slightly different texture.
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Oil Temperature: The oil should be moderately hot, not too smoky. If the oil is too hot, the vadas will burn on the outside while remaining raw on the inside. Keep the heat on medium to low, allowing the vadas to cook evenly.
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Serve with Dips: Serve these vadas with coconut chutney or tomato chutney to enhance the flavors. You can also pair them with a tangy tamarind dip for an extra burst of flavor.
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Storage: These vadas are best enjoyed fresh, but you can store them in an airtight container for up to 2 days. Reheat them in the oven or an air fryer to regain their crispiness.
Conclusion
Chettinad Podalangai Vadai is more than just a snack—it’s an expression of the rich, aromatic flavors of Chettinad cuisine. The mix of freshly ground spices and the unique texture of the snake gourd makes this dish both flavorful and healthy. Whether you’re celebrating a festival or looking to add something special to your weekend brunch, these crispy, spicy fritters will undoubtedly impress your guests and satisfy your taste buds. Enjoy this Chettinad delicacy, which is as nourishing as it is delicious!
