Chettinad Podalangai Vadai Recipe (Chettinad Style Snake Gourd Fritters)
Chettinad Podalangai Vadai Recipe, is a spicy and delicious Vada recipes. It has a mix of freshly pounded Chettinad spices that makes it quite flavourful. Snake gourd is considered to be a healthy vegetable, which is beneficial for diabetics. The addition of snake gourd gives it a nice texture as well. These vadas are crunchy on the outside and soft inside making it a delectable snack.
Serve this Chettinad Podalangai Vadai (Chettinad Style Snake Gourd Fritters) recipe during Navratri or include it as a condiment while making a Chettinad themed elaborate weekend brunch.
If you like this recipe, you can also try other Fritter recipes such as
- 1 cup Chana dal (Bengal Gram Dal)
- 1/4 cup Yellow Moong Dal (Split)
- 3 to 4 Dry red chillies
- 1 inch Ginger
- 1 teaspoon Fennel seeds (Saunf)
- 1 Cinnamon Stick (Dalchini) , small
- 2 to 3 Cloves (Laung)
- 1 cup Snake gourd (pudulangai) , finely chopped
- 2 to 3 Green Chillies , finely chopped
- 1 sprig Curry leaves
- 2 to 3 sprig Coriander (Dhania) Leaves , finely chopped
How to make Chettinad Podalangai Vadai Recipe (Chettinad Style Snake Gourd Fritters)
To begin making the Chettinad Podalangai Vadai (Chettinad Style Snake Gourd Fritters) recipe, wash and soak the channa and moong dals along with dried red chillies for 2 hours.
Now, coarsely grind the soaked dals and dried red chillies using a mixer grinder and keep aside. Make sure you do not add any water, as the snake gourd will keep releasing water into the batter.
Add the chopped snake gourd's in a small bowl, sprinkle some salt over it and let is sit for 10 minutes. This will help remove any excess water from the vegetable.
In the mean, heat a small tadka pan and dry roast the fennel seeds, cinnamon and cloves. Grind this along with ginger to a fine paste in a mixer using little water and keep aside.
Take a big bowl, add the coarsely ground chana and moong dal mix, snake gourd with water completely squeezed out, ginger and spice paste, finely chopped green chillies, coriander and curry leaves. Season with salt and mix well.
Heat enough oil for frying in a frying pan on medium heat, when the oil is well heated, make small vadai's and slowly drop it into the oil.
Let it cook on one side for 3 minutes and until it turns slightly golden brown.
Once the vadai's are cooked on one side, flip it over and let it cook on the other side for another 3 minutes.
Remove from oil and let it drain in a kitchen paper.
Serve this Chettinad Podalangai Vadai (Chettinad Style Snake Gourd Fritters) Recipe during Navratri or include it as a condiment while making a Chettinad themed elaborate weekend brunch.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.