Budida Gummadikaya Pachi Vadiyalu | Medu Vada with Ash Gourd

Ingredients

• 250 gash gourd (winter melon)
• 75 gurad dal
• 2 tsp (optional)rice flour
• 30 g (about 10–15)green chillies
• ½ tspasafoetida
• to tastesalt
• as neededoil, for deep-frying
• 480 mlwater, for soaking the dal

Instructions

1. 1

   Salt the gourd

   Cut the ash gourd, without peeling it, into pieces about 2.5 × 1.25 cm. Mix with 1 tsp salt and leave for 15 minutes.

2. 2

   Drain the gourd

   Drain away the liquid released by the ash gourd and squeeze excess moisture from the pieces. Tie them in a white cotton cloth and hang the bundle so any remaining water can drain.

3. 3

   Soak the dal

   Wash the urad dal and soak it in 480 ml water for at least 3 hours.

4. 4

   Grind the batter

   Drain the dal thoroughly, then grind it into a thick batter without adding water.

5. 5

   Prepare the chillies

   Pound the green chillies into a coarse paste.

6. 6

   Mix the ingredients

   Stir the chilli paste, drained ash gourd, asafoetida, rice flour and some salt into the dal batter. Leave the mixture to rest for 10 minutes.

7. 7

   Heat the oil

   Keep a bowl of water nearby. Heat enough oil for deep-frying in a kadhai over a medium flame. Test it with a pea-sized ball of batter: it should rise to the surface and fry slowly.

8. 8

   Shape the fritters

   Moisten your fingers, take about 1 tbsp batter, roll it into a ball and flatten it into a thick disc.

9. 9

   Fry in batches

   Gently slide the disc into the hot oil. Fry 3 or 4 at a time, depending on the size of your kadhai, and let them cook slowly.

10. 10

    Turn and finish

    After a couple of minutes, flip the fritters and continue frying. Repeat the turning as needed until they are golden brown.

11. 11

    Drain and serve

    Lift the fritters from the oil and let the excess oil drain away. Repeat with the remaining batter and serve hot with coconut chutney.

What are pachi vadiyalu?

Pachi vadiyalu are fresh, fried fritters inspired by Andhra Pradesh’s sun-dried ash gourd vadiyalu. This version uses ash gourd in a savoury urad dal batter, giving the fritters a resemblance to medu vada with a vegetable folded through.

The method works by removing moisture from the gourd before mixing it into the batter. That helps the fritters hold together as they fry and keeps the batter thick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 2g protein, 5g carbs, 3g fat.

Urad dal supplies most of the protein and some of the carbohydrates, while the ash gourd adds bulk with relatively little energy. The deep-frying oil contributes most of the fat, and the salt used for seasoning contributes sodium. Serve a fritter or two with a vegetable-rich side or chutney for a more balanced plate.

Get the ash gourd dry

Salting: the ash gourd releases water as it sits, so drain it and squeeze the pieces well after 15 minutes.

Hanging: tying the pieces in a cloth lets residual moisture escape. Keep them suspended until they are ready to go into the batter.

Make a thick dal batter

Soaking: give the urad dal at least 3 hours in water so it softens enough to grind smoothly.

Grinding: drain the dal completely and grind without added water. A thick batter is easier to shape and less likely to break apart in the oil.

Shape without sticking

Wet fingers: keep a small bowl of water close by and moisten your fingers before handling each portion. Use about 1 tbsp batter and press it into a thick disc.

Rice flour: it is optional, but can help firm up a wetter mixture. Add it as listed rather than thinning the batter with water.

Fry gently

Oil test: drop in a pea-sized ball of batter before frying a batch. It should rise to the surface and cook slowly; oil that is too hot can brown the outside before the centre cooks.

Batch size: fry 3 or 4 fritters at a time, depending on the pan. Leave enough room to turn them and keep the oil temperature steady.

Look for golden colour

Timing: let the fritters cook slowly, then turn them after a couple of minutes. Continue frying until golden brown, adjusting the heat if they colour too quickly.

Serving: drain the finished fritters well and eat them hot. Coconut chutney is the suggested accompaniment; a tangy chutney also works well.

Recipe notes & tips

• Squeeze the salted ash gourd firmly so it does not loosen the batter.
• Drain the soaked dal well before grinding it without water.
• Keep the batter portions similar in size so they fry at a similar pace.
• Moisten your fingers before shaping each disc to reduce sticking.
• Fry only a few fritters at a time so they have room to cook evenly.
• Drain each batch before serving to remove excess surface oil.

Variations

• Adjust the heat: use fewer green chillies for a milder batch.
• Skip the rice flour: leave it out for the listed optional variation.
• Add fresh herbs: mix chopped coriander into the batter for a fresh note.
• Change the dip: serve the fritters with a tangy chutney instead of coconut chutney.

Common mistakes to avoid

• Wet ash gourd: squeeze and hang the salted pieces so excess moisture does not thin the batter.
• Watery batter: drain the dal thoroughly and grind it without adding water.
• Oil too hot: use the pea-sized batter test and keep the fritters frying slowly.
• Crowded kadhai: fry 3 or 4 at a time, or fewer if the pan is small.
• Uneven pieces: cut the ash gourd into similarly sized pieces so they distribute consistently.

How to store

These fritters are best eaten hot. Cool leftovers, refrigerate in a covered container for up to 2 days, then reheat in an oven or air fryer until hot and crisp; they may soften in the microwave.

Frequently asked questions