Uddina Bele Sandige | Ashgourd Fryum Recipe
This spicy, tongue tickling fryum is best to savour during rainy season as accompaniment with rice. Try this recipe of uddina bele sandige this summer and stock in air tight container.
Servings: 100 gm
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.