Chettinad Podalangai Vadai Recipe (Chettinad Style Snake Gourd Fritters) Made Simple

To begin making the Chettinad Podalangai Vadai (Chettinad Style Snake Gourd Fritters) procedure, wash and soak the channa and moong dals along with dried red chillies for 2 hours.Now, coarsely grind the soaked dals and dried red chillies using a mixer grinder and keep aside.

Make sure you do not introduce any liquid, as the snake gourd will keep releasing liquid into the paste.introduce the cut up snake gourd's in a small container, dust some table salt over it and let is sit for 10 moments.

This will help remove any excess liquid from the veggie.In the mean, burning up a small tadka pot and arid arid-fry the fennel seeds, cinnamon and cloves.

Grind this along with ginger to a fine paste in a mixer using little liquid and keep aside.Take a big container, introduce the coarsely ground chana and moong dal swirl around, snake gourd with liquid completely squeezed out, ginger and seasoning paste, finely cut up green chillies, coriander and curry leaves.

seasoning with table salt and swirl around well.burning up enough lubricate for frying in a frying pot on medium burning up, when the lubricate is well heated, make small vadai's and bit by bit drop it into the lubricate.Let it make on one side for 3 moments and until it turns slightly golden brown.Once the vadai's are cooked on one side, flip it over and let it make on the other side for another 3 moments.Remove from lubricate and let it sieve in a kitchen paper.enjoy this Chettinad Podalangai Vadai (Chettinad Style Snake Gourd Fritters) procedure during Navratri or include it as a condiment while making a Chettinad themed elaborate weekend brunch.