Sorakaya Vadalu | Masala Lauki Vada - a traditional Andhra Snack!

Sorakaya Vadalu | Masala Lauki Vada is a traditional Andhra Snack. This is usually made as breakfast and though is deep fried it is light. This recipe Amma knows thanks to Appa. As a child when Appa was in Madurai, his neighbours were from Andhra. They used to prepare this quite often and that is how Appa knows this recipe!

Sorakaya Vadalu is made of simple ingredients and tastes simply delicious! With Mumbai experiencing the much awaited Monsoon revival, Amma wanted to make this rather than Kurkuri Masala Bajji as having these crunchy bites in the monsoon is an experience of its own!

These Masala Lauki Vadas are very crispy on the edges and bit soft towards the center. Right from the oil to the serving plate, these are simply YUM!

INGREDIENTS

1 Doodhi | Lauki | Sorakay | Bottlegourd
1 cup Rice Flour
2 tblsp Yellow Moong Dal
2 tblsp Channa Dal
1 Onion, finely chopped
2 tsp Adrak - Hari Mirch | Ginger - Green Chilli Paste
1 tsp Jeera | Cumin Seeds
1 sprig Kadhi Patta | Curry Leaves, roughly chopped
1/4 cup Fresh Dhania | Coriander Leaves, finely chopped
To taste Salt
Plastic sheet
Olive Oil
Oil, for deep frying

THE MAKING OF SORAKAYA VADALU


METHOD

• Wash and soak both dals together in warm water for an hour. Once soaked, drain and keep aside.

• Wash and peel Lauki. Grate Lauki and place in cold water. Keep aside.

• In a mixing bowl add all ingredients except oil. 
• Add soaked dals.
• Squeeze grated Lauki nicely and add it along with remaining ingredients in the mixing bowl.
• Mix well to form a cohesive dough. The dough will be soft as lauki and onion will release moisture on their own. No need to add any additional water.

• Divide the dough to lemon size equal portions. Keep the portions on a plate aside.

• Heat oil in a deep bottomed kadhai.
• Grease the plastic sheet with little olive oil 

• Place a portion of the dough on it. Gently pat to a circle of 2 1/2 " diameter. The edges may break while patting, gently shape them with your fingers.
• When the oil starts to bubble, reduce flame to medium and gently slide one Sorakaya Vadalu into the kadhai.

• The oil will become frothy. After 2 minutes this will subside, gently flip Sorakaya Vadalu to the other side and cook them till it becomes golden brown in colour. The edges will be slightly dark and crisp.

• Remove with a slotted ladle and transfer to a colander to drain out excess oil. Then place Sorakaya Vadalu on kitchen tissue paper.
• In the similar manner, prepare remaining Sorakaya Vadalus.
• Serve hot with Tomato Ketchup or Green Chutney.

Note:

a. Any cooking oil can be used to grease plastic sheet.

We have used:

1. Sundrop Heart Oil

2. Borges Light Olive Oil

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.