Ash Gourd Vadams Recipe

Cooking Directions

• STEP 1.Peel and grate the ash gourd, then squeeze out the excess water.
• STEP 2.In a mixing bowl, combine the grated ash gourd, rice flour, red chili powder, cumin seeds, asafoetida, salt, and water. Mix well to form a thick batter.
• STEP 3.Take a small portion of the batter and spread it thinly on a plastic sheet or banana leaf. Repeat with the remaining batter.
• STEP 4.Place the sheets in direct sunlight and allow the vadams to dry completely for 2-3 days.
• STEP 5.Once dried, carefully peel off the vadams from the sheets and store them in an airtight container.
• STEP 6.To cook the vadams, heat oil in a deep pan. Deep-fry the vadams until they turn golden and crispy.
• STEP 7.Serve the ash gourd vadams as a snack or with chutney or yogurt dip.

Cooking Tips

• Make sure to squeeze out the excess water from the grated ash gourd to prevent the vadams from becoming soggy.
• Spread the batter thinly to ensure even drying and crispy vadams.
• Store the vadams in an airtight container to maintain their crispiness.

Storage and Serving

• Store the ash gourd vadams in an airtight container at room temperature.
• Serve them as a snack or as an accompaniment to a meal.
• They can be enjoyed on their own or with chutney or yogurt dip.