May 7, 2013

Pudalangai Bajji / Snake Gourd Bajji / Deep Fried Batter Coated Snake Gourd

In my opinion till last week, snake gourd is one of the under estimated veggies in the world. I hate it so much, because of the mushy poriyal which my mum makes often. Believe it or not I have never tried that even once, but the look of it makes me to hate it. 

But last week, our neighbour gave us this beautiful fresh snake gourd which has grown in their backyard. When i saw that, i thought of trying something with it, because it was so fresh and i just wanna taste that. So i made half into this bajji and other half into a simple poriyal. That is the first time i tasted this veggie and it tasted so yum. Specially this bajji is so yum. 

The outer coating is crispy and spicy, but inner veggie is so soft and juicy. I came to a conclusion that if you hate any veggies, just fry them by coating with some batter and you will love it for sure. We had it with plain rasam rice, i will post the poriyal recipe soon. Hope you will try this recipe and let me know how it turned out.

Preparation Time : 10 mins
Cooking Time : 1 to 2 mins for frying a batch of bajji
Serves - 5 to 6


Snake gourd / Pudalangai - 1 medium size 
Oil for Deep frying

For Batter:
Gram Flour / Kadalai Mavu / Besan - 1 cup
Rice Flour / Arisi Mavu - 1/2 cup
Chilli powder - 1 tsp
Turmeric powder / Manjal podi - 1 tsp
Asafoetida / Hing / Kaya podi - 1/2 tsp
Salt to taste
Water as needed


Take snake gourd and remove all the inside seeds from it. Now slice them into little thick rounds.

Now make a batter by mixing all ingredients given in the list to a smooth paste. The batter should be a little thinner than dosa batter. not too thick or too thin.

Heat oil for deep frying.

Dip the snake gourd pieces into the batter and coat on all sides.

Fry them in hot oil till they are golden. Drain them in paper towel.

Serve hot.

Take a fresh snake gourd

Remove the inner seeds and slice them in rounds

Now take all other ingredients

Add Gram flour and Rice Flour in a bowl

Add in turmeric,salt and chilli powder

Add in asafoetida

Mix well

Pour water

Make into a little thickish batter

Dip snake gourd pieces in the batter

Coat the batter on all sides

Now deep fry them till golden and crispy

Remove them when they are golden brown

All fried



  1. Hi

    Don't we have to boil the pudalangai slightly before we use it in the batter. When i make poriyal, the skin is hard and takes time to cook.


  2. @Vibha Mine was cooked when it is fried, so you don't have to boil before.


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