Kuvale vodis are another variety vodis that you can try out when there is ample sunshine – I have already given in detail about Gabbya vodis . You can similarly make Kuvale vodis which are equally tasty
I made these when I got a homegrown Kuvale and so the taste was very good ..Always use a fresh piece for making vodis .Do not used seeds .
- Kuvale ( Ash Gourd) – 250gms
- Udid dal – 1 cup
- Hing – 1/4 tsp
- Green Chillies – 9 – 10 ( as per your spice level ) You can also use red chillies instead .
- Salt to taste
- Choose a fresh piece of Kuvale
- Wash and Peel the skin
- Grate the Kuvale fully after peeling the skin.
- Then either use a perforated bowl to collect the juice – or hang it tied in a cotton cloth to remove the juice.
- Remove all the water content by pressing hard , Don’t discard the juice but use it as a drink or for cooking dal or veggies
- Soak the urad dal for 2-3 hours.
- Wash and add the dal and chillies in a mixer , grind till smooth and fluffy like you grind for idli batter. add as much less water as possible. Refrigerate the batter till you are ready to use it.
- When the kuvale has fully drained off its water content – add it to the dal batter . add the hing also .
- Mix well. Now when you are ready to spread out the vodi batter. Add the salt now. Mix again. This green colour I got on account of the Kanthari/ Bird’s eye chillies that I used.
- Make small blobs of the batter with hands, or a spoon, on a piece of clean plastic sheet or cloth. Let them dry out in the sunshine.
- You can also spread on an oil greased steel plate – which I have found dries the vodis much faster.
- When the vodis have almost dried and you are able to remove them easily , Turn them over and keep out in the sun again ,
- Make sure the vodis have completely dried , Let them cool off for a day or two – before you store them in air tight containers .
- Take out required amount whenever needed and deep fry . Enjoy as a snack with tea , or at lunch . This tastes best when you have it with rice gruel / pejj along with a dollop of pure ghee !
- After grating – make sure you have removed the water content of the kuvale before adding to the batter – as otherwise it will turn watery.
- The udid batter should be fluffy just like idli batter.Grind with as little water as possible
- If you are spreading out on a thali – make sure it is greased – as otherwise you will have trouble removing the vodis . When greased – the vodis will come off easily .
- When using a cloth to spread – sprinkle some water on the vodis to loosen them off , Then keep out in the sun again to dry out well.
- Keep stored in a tight container .
- Use dry hands while taking out vodis to use .
- If you feel batter is a little too thin – you may add about 1 tbsp. of rice powder or better still one or two tbsp. of urid dal flour . This will thicken the batter to desired consistency