Summer evenings and a craving for something crispy just sounds contradictory. But this is also the most normal thing to happen. Ash gourd is a popular coolant and vadas make it just as crispy as required.
Preparation time: 15-20 mins
Budidagummadikaya/Ash gourd 1/4th kilo
Bengal gram (senagabedalu) 1 cup
Green chilli 2
Coriander strands 2
Grated coconut 2 tsps
Cumin seeds 1 tsp
Refined cooking oil 1 cup
Salt to taste
Ash gourd slices are available at most supermarkets making them easy to cook.
Soak the Bengal gram for around 15 mins.
Wash, peel and finely chop the ash gourd. Alternatively, if an electric grater is available, grate the ash gourd.
Blend to a coarse paste, the Bengal gram, green chilli, coriander, grated coconut and a pinch of salt.
Transfer the paste into a bowl and add the grated/finely chopped ash gourd, cumin seeds and mix well to a thick and soft batter. Adjust the salt as required.
Take lumps of batter and drop into pre-heated oil. Deep fry and remove onto a tissue to drain off excess oil.
Budidagummadikaya vadalu or ash gourd crisps make a great combo with cool lemonade or hot masala chai. We prefer munching them with a plate of dal and rice.