Ashgourd fryum is a unique summer treat that you can prepare and store for monsoon season. Though I normally prepare sago fryum, rava fryum as my routine summer preparations, this “uddina sandige” happened first time in my kitchen. These fryums are tongue tickling tasty. They have salt, spice and asafoetida little more than normal. On top of that, these fryums can be shallow fried. They don’t need to be deep fried. This part seems to be more interesting isn’t it?
The primary ingredient split black gram lentils need to be soaked and ground. The batter requires to be semi thick because the ash gourd can alter the consistency and make it thin. So initially you have to grind the batter, bit thicker adding only required amount to water. The batter is beaten for few seconds to fill in air. So batter turns fluffy and airy.
Later, as you add the ground green chillies puree, I would advise you to taste it once. You can adjust the spices now. One more word of caution is to drop the fryum little thicker as it would shrink and reduce it’s size after drying. So let’s get started to make a batch of these ash gourd fryum before the SUN fades for next season.
Watch the video:
Uddina Bele Sandige | Ashgourd Fryum Recipe
Ingredients
- 1/2 cup Split black gram lentils
- 4 nos. Green chillies
- 1 tsp Cumin seeds
- 1/2 tsp Asafoetida
- 1 cup Ash gourd grated
- 1 tsp Salt
Instructions
- Take the lentils in a bowl and rinse it well with enough water and soak for 2 to 3 hours.
- Next add green chillies, cumin seeds, asafoetida and salt in to a mixer. Grind it to puree adding little water. Grate a piece of ash gourd and keep a cup of grated veggie ready.
- Next add soaked lentils in to the mixer and grind to semi thick paste.
- Ensure the batter doesn't become watery. Add water carefully. Transfer the batter to a bowl and beat for a while so that it becomes airy.
- Next add the ground puree and grated ash gourd to the batter. Mix well. You can taste and adjust spices now. It should be spicy with nice flavor of asafoetida.
- On a clean cotton cloth, drop the batter as small fryums. Let the fryum be little thick and place at equal distance. Sun dry them for 2 to 3 days till they turn completely moisture free. Store them in airtight container.
- When required, you can shallow fry or deep fry the fryums and relish with rice.
Notes
- Ensure the batter doesn't turn watery. Be careful while adding water to grind the lentils.
- The batter should be semi thick.
- The salt, spicy-ness and asafoetida should be little higher side. When shallow fried these fryums themselves taste good as accompaniment with plain rice.
