Budida gummadikaya Vadiyalu Budam Baddalu kachari vadi

[caption id="attachment_3875" align="alignnone" width="225"] Budam Baddalu kachari vadi foodbheem.com[/caption]

A very simple fryum you could make with less effort in summer season.Apart from making pickles during summer time, making sandige /vadams /vadis and papads to stock up for the entire year is another big process in every south Indian home.As you all know , this summer i shared many such special recipes . In this series am continue with Budida gummadikaya Vadiyalu. It Also called as Budam Baddalu, kachari vadi,Ash Gourd Fryums. Ash Gourd Fryums are very crispy and spicy fryums and it is a very perfect accompaniment for any variety rice. Even with a simple rasam.A very simple fryum you could make with less effort in summer season.To attract the kids we can make vathal using different molds and also serve them as a snack for the kids.

Ash Gourd Fryums:

Preparation Time: 10 mins
Cooking Time: 5 mins
Drying Time: 1-2 Days
Fraying Time (for a batch of 50g): 3-4 mins
Total Time: 5 Days 15 mins
Serves: Makes 150-200 gm
Course: Accompaniments, Vadiyalu
Cuisine: Andhra Recipes, Indian

Ingredients:

Urad dal - 1 cup
Cumin seeds - 1/2 tbsp
Salt - to taste
Oil - as required
Green chilies - 3
Cumin seeds - 1 tbsp
Ginger (1 inch) - 1
Ash gourd / white pumpkin-1/4 Kg(Optional)
Raw mango 2 - 3 medium size (Optional)

Preparation:

Soak urad dal for 4-5 hours and stain water, transfer into blending  jar .To it, even add green chilies, cumin seeds, ginger, salt and blend into coarse paste.

Method:

[caption id="attachment_3877" align="alignnone" width="300"] Boodida gummadi vadiyalu foodbheem.com[/caption]

Take small quantity of paste in hand and keep small dumpling vadiyalu in a plate or else you can keep on cotton cloth or polythene sheet.But don't make big size sandige .Place it in hot sunlight for 1-2 day and store it in airtight container for entire year.Later deep fry in hot oil on high flame.

Tips:

• Make the batter thick only . Dont add too much water while grinding .


• Don't skip adding hing .


• If you dont want oil fry you can use air fryer without oil you can fry these fryums. or you can use microwave oven.


• Raw mango is purely optional.

Prestige PAF 3.0 G Air Fryer (BLACK GOLDEN)

Elekron-Air Fryer 2.2 Ltr White

Dal ke Papad Vadiyalu Fryums:

Soak urad dal for 4-5 hours and stain water, transfer into blending  jar .To it, even add green chilies, cumin seeds, ginger, salt and blend into coarse paste.Take small quantity of paste in hand and keep small dumpling vadiyalu in a plate or else you can keep on cotton cloth or polythene sheet.But don’t make big size sandige .Place it in hot sunlight for 1-2 day and store it in airtight container for entire year.Later deep fry in hot oil on high flame.

Inglis Lady Unique Classic Oil free Snack Maker Cum POP CORN MAKER { NO OIL NEEDED}