Pidalai Vadai

Preparation time:

20 mins

Serves 5

Ingredients:

channa dal-1 cup(soaked for 2 hours)

pidalangai(snake gourd)-1 medium

onion-1 medium(finely chopped)

curry leaves-2 sprigs(finely chopped)

salt to taste

turmeric poeder-1/2 tablespoon

jeera-1 tablespoon

sauf-1 tablespoon

red chilli-6 nos.

hing-1/4 teaspoon

coriander leaves-1/4 cup(finely chopped)

Preparation:

Thinly slice the snake gourd and add a pinch of turmeric powder and salt and let it sit for 10 mins.

In a mixie jar add jeera, sauf and red chilies, run it into a coarse powder.

Transfer it to a mixing bowl and add turmeric powder, hing and salt.

Now squeeze the water out of the snake gourd as much as possible and add it to the mixing bowl.

Put the channa dal into the mixie and just give it a quick pulse.

Add this to the rest the ingredients along with onions, curry leaves & coriander and mix thoroughly.

In a kadai add enough oil to fry the vadas.

When the oil is hot, reduce the stove to medium and start making the vadas as shown in the picture and deep fry them till they are golden brown on both the sides.

Your crispy pidalai vadas are ready to be enjoyed.

Notes:

If you grind the channa dal too soft, your vadas will also be soft.

Coarse mixture gives crispy vadas.

You cannot add the pidalangai directly into it as it releases water, so your vada dough will become moist.

If you have any queries about this recipe, you can ask me in the comments below...