July 11, 2017

Snake Gourd Bajji / Pudalangai Bajji

You would have tried Bajjis with different ingredients for the inside like Banana, Potato, Bread etc. Have you tried with Sankeguard? This is famous in andhra. It has different taste style and is an interesting dish you should at least try once.

 Recipe Cuisine : South Indian | Recipe Category: Snakcs
Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 20 Bajjis

Snake Gourd (medium size)
For Batter:

Bengal Gram Flour
¾ cup
Rice Flour
¼ cup
Red Chili Powder
1 tsp
Asafoedita / Hing
¼ tsp
As required
Idli Batter (optional)
¼ cup
Cooking Soda
½ tsp
For Frying:


1. Remove the head and tail of the snake gourd.
2. Peel the white skin of the snake gourd using the peeler or knife.
3. Cut the snake gourd into ¼ inch thickness circles and remove the seeds.
4. In a bowl, add Bengal gram flour, rice flour, red chili powder, hing, salt and cooking soda. Mix them well.
5. Add idli batter (if used) and little bit water. Mix them with wire whisk. Add enough water to make the bajji batter little bit thinner than idli batter consistency.
6. Heat enough oil in a frying pan. Put a drop of batter in the oil; if the batter comes up immediately is the right temperature of the oil.
7. Dip each snake gourd rings with batter and deep fry with oil.
8. Cook till the sizzling sound stops completely.
9. Take them out from the oil and spread them on the tissue paper to absorb the excess oil.

1. You can use the excess batter to prepare onion bajjis.
2. Idli batter gives fluffiness to the bajji.
3. If you use Idli batter to don’t use cooking soda.
4. Don’t over load the oil with too many bajjis.


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