- Wash the ash gourd and cut into thin pieces. Add 2 tbsp salt, mix well and let it rest for half-an-hour. Take small handfuls of the ash gourd and squeeze all the water out of it. Transfer the squeezed pieces into another container. When all the ash gourd pieces are squeezed of the moisture, transfer them into a cotton cloth and make a bundle. Squeeze the bundle to remove any water that might be left. Hang the bundle for at least 4 hours to get rid of any moisture. Making the Batter Wash and soak the udad dal in enough water for at least 4 hours. Drain all the water from the dal and grind to a thick paste. Grind the green chillies to a coarse paste. Making the Batter for the Boodida Gummadikaya Vadiyalu: Mix together the ash gourd pieces, the udad batter, turmeric, salt, and green chilli paste. Spread a cotton cloth in an area that remains sunny for at least 6 to 8 hours in a day. Drop 1 tbsp of batter at a time onto the cloth to form the vadiyalu. Let the vadiyalu sun dry for at least 4 days. Flip them over every day so that they dry completely. Store in an air-tight container. Deep-fry the Boodida Gummadikaya Vadiyalu just before serving.
Gummadikaya vadiyalu
#myrecipe
By Shaalini Shaalu
Feb, 15th
572
Servings
10 persons
Cook Time
20 minutes
Ingredients
3
- 5
Ingredients
- Ash gourd
- Urad dal
- Green chillies
- Turmeric powder
- Salt
