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Ridge Gourd Vada

26 Sep

Beerakaya Vadiyam.

Ridge gourd is peeled and finely chopped. It is then folded into thick dough like mixture using rice flour and spices. The mixture is then dropped into hot oil and fried till vada is golden brown in color. Serve ridge gourd vada with steamed rice and dollop of ghee.
Makes: around 10 Ridge Gourd Vada.


Ridge Gourd 1/2 Small
Rice Flour 6 – 8 Tbsps
Besan 1 Tbsp
Onion 1 Small
Red Chili Powder 1 tsp
Cumin Seeds 1/4 tsp
Salt to Taste
Oil for deep frying

Method of preparation:

Peel, wash and very finely chop the ridge gourd.
Peel and finely chop the onion.
Lightly squeeze the ridge gourd and keep aside.

In a mixing bowl, mix together ridge gourd, onion, rice flour, besan, red chili powder and salt into thick mixture using no water.
Adjust the spices if necessary and add a splash of water only if necessary.

Heat oil in a deep frying pan on medium heat.
When oil gets hot, scoop a little bit of the ridge gourd mixture and drop into oil.
Repeat the same to fill the surface of the deep frying pan.
Fry the ridge gourd vada on both sides till golden brown in color.
Remove the fried vada onto absorbent paper.
Repeat the same with any remaining ridge gourd vada mixture.
Serve ridge gourd vada with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well and the vada is crisp before removing from heat.

Suggestions: If vadiyam is not cooked well, put it back on heat and fry on medium low flame till done.
Variations: You can also add your choice of herbs to the ridge gourd vada.
Other Names: Ridge Gourd Vadam, Beerakaya Vadiyam.