Lauki vadi recipe | Crispy & Healthy Dhudhi Snack | Bottle Gourd Fritters with detailed photo and video recipe. Basically an extension of the popular alu vadi recipe prepared with bottled gourd vegetables. It is healthy, crispy and more importantly very lite and does not feel filling even though it is made with besan and eventually deep-fried. These deep-fried snacks can be easily consumed as it is but tastes great when served with a generous amount of green chutney or tomato ketchup sauce.
Lauki vadi recipe | Crispy & Healthy Dhudhi Snack | Bottle Gourd Fritters with step-by-step photo and video recipe. Vadi or crispy deep-fried fritters are super special in western Indian cuisine. It is typically served as simple side snacks for lunch and dinner, if not as tea time snack, but it has a lot of applications. Generally, it is prepared with leafy vegetables like arbi leaves, but can also be prepared with vegetables and lauki vadi recipe is one such hugely popular snack meal.
I have posted quite a few snacks from western Indian cuisine, but the snack from the combination of bottle gourd and besan has to be special. I have posted alu vadi, bhakarwadi, dhoodhi muthia but this snack is one of the crispy, tasty and more importantly lite in taste. To be honest, I wouldn’t say it is one of the most attractive and appealing snack recipes. But trust me looks can be deceiving and it is 100% applicable to this snack. In other words, it is loaded with spices, moisture and flavour from bottle gourd plus the binding of chickpea flour make it one interesting snack. Unlike the colocasia leaves which are seasonal, these bottle gourds are available all through the season and hence can be an ideal snack for any occasion.
Furthermore, some more related tips, suggestions and variants to the lauki vadi recipe. Firstly, the bottle gourd for this recipe has to be tender, raw and fresh. This helps to yield more juice and flavour from it, thus making a flavoured deep-fried snack. Secondly, deep frying these steamed vadi’s is not essential and you can stop and serve after the steaming process. However, deep-frying makes it crisp and also tastier. Therefore, I would leave the deep-frying step entirely to you. Lastly, if you do not wish to deep fry you may also pan-fry or apply seasoning on top of these after steaming. Basically, you may check my dhokla or rava nashta recipe for the seasoning step and ingredients.
Finally, I request you to check my other related Snacks Recipes Collection with this post on lauki vadi recipe. It mainly includes my other related recipes like Instant Spring Roll Recipe, Veg Chicken Nuggets Recipe, Hari Matar Pakoda Bajji Recipe, Pakora Batter Recipe, Dahi Ke Kabab Recipe, Sooji Masala Sticks Recipe 2 ways, Zingy Parcel Recipe – Dominos Style, instant pizza, Methi Rava Chips Recipe, Aloo Pizza Recipe. Further to these, I would also like to add some more recipe categories like,
Lauki Vadi video recipe:
Recipe Card for Crispy & Healthy Dhudhi Snack:
Lauki Vadi Recipe | Crispy & Healthy Dhudhi Snack | Bottle Gourd Fritters
Ingredients
- 1½ cup besan
- ¼ cup rice flour
- 1 tsp cumin
- ¼ tsp ajwain / carom seeds
- ½ tsp chilli powder
- ½ tsp garam masala
- 2 tbsp sesame
- ¾ tsp salt
- pinch hing
- 2 cup lauki / bottle gourd, grated
- 3 chilli, finely chopped
- 2 tbsp coriander, chopped
- 1 tsp ginger garlic paste
- ½ lemon
- 2 tbsp oil
- oil, for frying
Instructions
- firstly, in a large bowl take 1½ cup besan and ¼ cup rice flour.
- add 1 tsp cumin, ¼ tsp ajwain, ½ tsp chilli powder, ½ tsp garam masala, 2 tbsp sesame, ¾ tsp salt and pinch hing.
- mix well making sure everything is well combined.
- now add 2 cup lauki, 3 chilli, 2 tbsp coriander, 1 tsp ginger garlic paste, ½ lemon and 2 tbsp oil.
- mix well forming a sticky dough.
- now transfer the dough into a tray lined with baking paper or grease the tray with oil.
- steam for 15 minutes or until the fork inserted comes out clean.
- cool completely, and cut into small cubes.
- deep fry in hot oil, keeping the flame on medium.
- stir occasionally, until the vadi turns golden brown and crisp.
- drain off to remove excess oil.
- finally, enjoy lauki vadi with green chutney and tomato sauce.
Nutrition
How to make lauki vadi with step by step photo:
- firstly, in a large bowl take 1½ cup besan and ¼ cup rice flour.
- add 1 tsp cumin, ¼ tsp ajwain, ½ tsp chilli powder, ½ tsp garam masala, 2 tbsp sesame, ¾ tsp salt and pinch hing.
- mix well making sure everything is well combined.
- now add 2 cup lauki, 3 chilli, 2 tbsp coriander, 1 tsp ginger garlic paste, ½ lemon and 2 tbsp oil.
- mix well forming a sticky dough.
- now transfer the dough into a tray lined with baking paper or grease the tray with oil. steam for 15 minutes or until the fork inserted comes out clean.
- cool completely, and cut into small cubes.
- deep fry in hot oil, keeping the flame on medium.
- stir occasionally, until the vadi turns golden brown and crisp.
- drain off to remove excess oil.
- finally, enjoy lauki vadi with green chutney and tomato sauce.
notes:
- firstly, you can steam the vadi and eat it without frying it. however, frying the vadi makes it more tasty and crunchy.
- additionally, adding rice flour helps to make vadi crispy.
- also, steam on medium flame, else the besan will not get cooked from inside.
- finally, lauki vadi recipe tastes great when served hot, spicy and crispy.