Remember to select small, tender and firm bottle gourds for this recipe. The trick to checking for tenderness – prick the gourd’s skin; in case it is thin, the vegetable is tender.
- Bottle gourd (lauki), grated (1)
- Rice powder (1 cup)
- Chilli-ginger (hari mirch-adrak) paste (2 tsp)
- Onion, finely chopped (1)
- Cumin seeds (jeera) (1 tsp)
- Curry leaves (kadipatta) (a few)
- Green gram (moong dal) (2 tbsp)
- Split chickpeas (chana dal) (2 tbsp)
- Salt (to taste)
- Coriander leaves (hara dhania), finely chopped (1 cup)
- Oil (for deep-frying)
- Take a bowl and mix 1 cup of grated bottle gourd, rice powder, chilli-ginger paste, chopped onions, kadipatta, moong dal, jeera, chana dal, salt and hara dhania in it. Make a stiff dough.
- Divide the dough into equal, lemon-sized balls.
- Take a plastic sheet and apply some oil onto it. One-by-one, place the dough balls between the plastic sheet’s fold and gently press them down with your palm. Make small circles of the dough this way.
- Heat oil in a pan for deep-frying. Plop these poorie-like Vadalus into the oil and keep cooking till they are golden in colour.
- Remove from oil and drain on a kitchen towel once they are well done from both sides.
- Serve hot with tomato or dhania chutney.