I made this recipe on a whim. A popular dondakaya preparation usually served as part of the menu on special occasions like house warming ceremonies and weddings. Crisp, light and very subtly spiced, perfect for a gloomy waiting-for-the-rains day! My favorite, easy to make and stupendously good. 🙂
Crispy Dondakaya Recipe
Recipe Source: Amma
Prep: 30 mts
Serves: 4 persons
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Ingredients:
250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds
oil for deep frying
For coating/batter:
1 tbsp corn flour
1 tbsp maida/all purpose flour
salt to taste
1 tsp ginger garlic paste
1/2 tsp red chilli pwd
Seasoning/Tadka/Poppu:
1 tsp oil
1/2 tsp cumin seeds
2 sprigs fresh curry leaves
2 green chilli, slit
1 Wash the dondakayalu, nip the tip and tail ends. Slice them into thin circles as shown in the image above.
2 Heat oil for deep frying in a heavy bottomed vessel. As the oil is heating, get the batter ready. In a vessel, add sliced dondakayalu, corn flour, maida, salt, ginger garlic paste and chilli pwd. Combine well such that dondakayalu are well coated.
3 Once the oil is hot, reduce heat to medium high flame, slowly drop the batter coated dondakayalu into the oil and deep fry to a golden shade. Remove onto absorbent paper.
4 Heat a small pan, add a tsp of oil, add the cumin seeds and let them splutter. Add the curry leaves and green chillis and fry for a few seconds till the aroma emanates the kitchen. Pour this seasoning over the crispy dondakayalu and serve hot as a snack or a vepudu with rice and rasam/sambar.
