Go Back
–+ servings

lauki vadi recipe | dudhi vadi | bottle gourd fritters

Author Nehas Cook Book
4 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Indian
Servings 3 servings

Ingredients
 

  • 2 cups grated lauki - dudhi / bottle gourd
  • 4-5 spicy green chilli
  • 1 inch ginger
  • 6-7 garlic cloves
  • 1 tsp cumin seeds
  • 1.5 cup besan
  • ½ cup rice flour
  • ¼ tsp ajwain
  • ½ tsp turmeric powder
  • Pinch of hing
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • 2 tbsp sesame seeds
  • Salt to taste
  • Some chopped coriander leaves
  • 1 tsp jaggery
  • ½ tsp lemon juice
  • 2 tbsp oil
  • Oil for frying

Instructions

  • Wash and peel the lauki with a peeler. Then grate the lauki using a medium-sized grater.
  • In a mortar and pestle, combine green chilli, garlic cloves, cumin seeds, and a pinch of salt. Crush them into a coarse paste.
  • In a mixing bowl, add the grated lauki, coarsely crushed green chilli-ginger-garlic paste, besan (gram flour), rice flour, ajwain, turmeric powder, a pinch of hing (asafoetida), red chili powder, garam masala, sesame seeds, salt, chopped coriander leaves, jaggery, lemon juice, and oil. Mix everything well until you have a thick vadi mixture.
  • In a deep vessel, add 3 cups of water and bring it to a boil. Place a perforated plate over it and grease the plate with oil.
  • Spread the vadi dough onto the greased plate using slightly wet hands. Sprinkle some sesame seeds and press them lightly into the dough.
  • Cover and steam the vadi over high flame for 15 minutes or until a toothpick comes out clean when inserted.
  • Allow the cooked vadi mixture to cool down, then cut it into square pieces.
  • Heat oil over medium flame and fry the vadi pieces until they turn slightly golden brown on both sides.
  • Serve crispy lauki (dudhi) vadi with chutney or tomato sauce.

Notes

  1. Grate the dudhi with a medium or small-sized grater.
  2. Rice flour adds crispiness to the vadi.
  3. Do not add excess water when binding the vadi mixture.
  4. Pressure will build up between the boiling water and the plate, allowing the vadi mixture to cook easily on the plate.
  5. Steam the vadi mixture over high flame for 15 minutes.
  6. Fry the dudhi vadi on medium-high flame until it becomes crispy and turns slightly golden brown.