दूधी वड़ी | Doodhi Vadi | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

DOODHI VADI

Ingredients

250 grams bottle gourd (doodhi), peeled and grated
2 cups gram flour (besan)
Salt to taste
¾ tsp red chilli powder
½ tsp turmeric powder
5-6 garlic cloves
1 inch ginger
1 green chilli
2 tbsps oil + for deep frying
½ tsp mustard seeds
¼ tsp asafoetida (hing)
½ cup roasted peanut powder
Green chutney to serve

Method

1. Take gram flour in a large bowl, add salt, red chilli powder, turmeric powder and 4 cups water and whisk till a smooth batter is formed.
2. Coarsely crush garlic, ginger and green chilli in a mortar with a pestle.
3. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida and the crushed mixture and sauté for a minute.
4. Add grated bottle gourd and sauté for 2-3 minutes. Add the gram flour mixture and roasted peanut powder and mix well. Continuously stir till the mixture thickens and leaves the sides of the pan.
5. Transfer the mixture into a greased thali and even out the top using the back of a greased steel bowl. Set aside to cool completely. Cut into squares and de-mould.
6. Heat sufficient oil in a kadai. Gently slide in the squares and deep fry till golden brown and crisp. Drain on an absorbent paper.
7. Serve hot with green chutney.

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