Here is a different recipe with Snake gourd (Padavalanga). Crispy and Crunchy is not, something you would associate with this particular gourd, but try this recipe and you will be pleasantly surprised. Snake gourd slices are coated in a light batter and fried till crispy and crunchy. Crispy Padavalanga 65.
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Crispy Padavalanga 65
Description
Padavalanga 65 is a South Indian snack or appetizer made with snake gourd (padavalanga). It's a deep-fried dish that's crispy and crunchy on the outside and tender on the inside, with a spicy and flavorful coating.
Ingredients:
Instructions
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Prepare the Snake gourd: Rinse the snake gourd well. Scrape away any bruised skin(if any). Don't peel the padavalanga. Cut down vertically and scoop away the seeds. Slice into even-sized semi-circle slices. Set aside.
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Prepare the batter: To a bowl, add the chickpea flour, rice flour, corn flour, chili powder, turmeric powder, asafoetida, curry leaves, lime juice, and salt. Mix well, using fingers to distribute the flours and spices evenly.
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Coat the padavalanga: Add the padavalanga /snake gourd slices to the bowl. Do not add any water first. Toss well till the flour-mixture adheres to the natural wet-layer of the gourd, where they have been sliced. Toss till evenly coated. Then use your hands to coat the slices once again with the flour.
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Take very little water in you hand and add it to the slices. Mix again. Repeat this with very little water once or twice till there is no more dry flour at the bottom of the bowl. Use very little water. You end up with a light wet paste coating on the gourd slices.
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Deep fry: Heat oil in a wide-deep pan (flat base preferred) to 350°F (175°C). Test a piece by dropping into the oil. It should float up quickly if the oil is hot enough. Carefully drop the battered padavalanga pieces into the hot oil. Spread them out evenly. Allow to set briefly before you gently separate the pieces. Fry in batches according to size of your pan. Toss the pieces a few times for even crisping. Fry until golden brown and crispy, 3-4 minutes. You can hear the crispy coating as you shake them, as they get ready.
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As the gourd begins to get crispy, you can add 1/2 tsp more of the chilli powder. Adding more during the frying stage, gives a brighter colour and enhances flavour.
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Lastly, once the gourd is nice and crisp, add another sprig of curry leaves and toss everything together.
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Drain and serve: Remove the fried padavalanga pieces from the oil using a slotted spoon over a spider strainer to drain excess oil.
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Serve immediately with hot with rice, or as a snack!
Note
- For extra spice, add a pinch of cayenne pepper or red pepper flakes to the batter.
- You can also bake the padavalanga pieces in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden brown and crispy.
- Padavalanga 65 can be enjoyed as a snack, appetizer, or side dish.
- Key Ingredients: Snake gourd, Chickpea flour, corn flour, rice flour, spice, curry leaves, lime juice, salt, oil.