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
Ingredients:
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
Method:
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.
Pictorial:
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| Take a fresh snake gourd |
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| Remove the inner seeds and slice them in rounds |
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| Now take all other ingredients |
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| Add Gram flour and Rice Flour in a bowl |
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| Add in turmeric,salt and chilli powder |
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| Add in asafoetida |
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| Mix well |
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| Pour water |
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| Make into a little thickish batter |
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| Dip snake gourd pieces in the batter |
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| Coat the batter on all sides |
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| Now deep fry them till golden and crispy |
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| Remove them when they are golden brown |
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| All fried |
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| Enjoy |
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.
Thanks
wonderful idea of sneaking in veggies into snack…
Anu's Healthy Kitchen – Raspberry Lemon Flower Cupcake
Perfect and looks very yummy..
@Vibha Mine was cooked when it is fried, so you don't have to boil before.