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Sorakaya Vadalu (Loke ke Vade)

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.