Best Dondakaya 65 Recipe | Easy Dondakaya Fry

Dondakaya 65 Recipe | Dondakaya Fry is one of the versatile recipes that can be made in all seasons. Learn how to make this recipe with step by step image instructions along with essential tips.

Whenever we make dal recipes, fries play an important role in satisfying our taste buds. Which ivy gourd recipe has a different flavour.

Because of its nutritional fact of enhancing the production of insulin in our body, diabetic patients love to eat this recipe. Also, it is light on the stomach and helps the nervous system work properly.

When you order for Andhra Thali, along with other food items dondakaya 65 recipes is served along with them. Apart from having a crunchy flavour of tindora, groundnuts give a nutty flavour to this recipe.

Tips to make the perfect dondakaya 65 recipes:

• Slice ivy gourd into thin pieces so that the spice mix can be coated well and while deep frying one can experience a crispy texture.
• While mixing with flour and spices add very little water so that the coating looks dry.
• Check oil temperature before frying tindora as it plays an important role in giving a crispy texture.
• While deep frying, put dondakaya mix in small batches so that the oil temperature doesn’t drop.
• If curry leaves are moist, the oil may spill so put a lid over the pan still chat pat sound stops and leaves fry.

You may also like to check other recipes:

Dondakaya Fry,

Bitter Gourd Fry,

Dondakaya Ulli Karam,

Bendi 65 and

Cabbage Fry.

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Dondakaya 65 Recipe | Dondakaya Fry

Dondakaya 65 Recipe | Dondakaya Fry is one of the versatile recipes which can be made in all seasons.

Course Side Dish

Cuisine Andhra

Keyword Dondakaya 65 Recipe, Dondakaya Fry

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Author Uppada Lakshmi

Ingredients

• Dondakaya/ Tindora/ ivy gourd – 250 gms.
• Besan flour – 2 tbsp.
• Corn flour – 3 tbsp.
• Red chilli powder – 1 ½ tbsp.
• Cumin/ Jeera powder – ¼ tbsp.
• Salt – 1 ¼ tbsp.
• Turmeric powder – ¼ tbsp.
• Garam Masala powder – ½ tbsp.
• Water – 50 ml.
• Oil – to deep fry
• Groundnuts – ½ cup
• Curry leaves – ½ cup
• Green chillies – 2 No.
• Ginger – 1 tbsp. crushed
• Cumin seeds – ½ tbsp.
• Coriander powder – ¼ tbsp.

Instructions

1. Wash tindora and cut edges and slice into four pieces lengthwise and transfer them to a mixing bowl.
2. Add cornflour, salt, spice powders (jeera, red chilli, garam masala and turmeric).
3. Sprinkle besan flour in small batches based on the quantity of ivy gourd we prepare.
4. Add very little water just to wet our hands and mix all the ingredients so that we get a wet coating.
5. Put required oil in a pan and heat to optimum temperature. Put a small quantity of batter to check the oil temperature.
6. When the oil is ready, put small batches of dondakaya mix and deep fry on low to medium flame.
7. Spread dondakaya mix so that it can be fried to golden brown colour evenly.
8. Once they turn crisp, drain excess oil and transfer to another plate.
9. Similarly, deep-fry remaining mix. In the remaining oil, put groundnuts and fry them till they turn crisp.
10. Put them over donadakaya 65. Similarly, fry curry leaves and put them along with groundnuts.
11. In the remaining very little oil add jeera, crushed ginger and fry green chillies.
12. Add dondakaya fry, add salt and red chilli powder and if needed sprinkle a little garam masala powder (optional) and toss for a second before fry turns soft.

Recipe Video

How to make dondakaya 65 recipe:

1.  Clean and discard edges, cut into thin and four pieces. Put them into a mixing bowl.

2.  Add Besan flour, cornflour, 1 tbsp. red chilli powder and jeera powder.

3.  Sprinkle 1 tbsp. salt, turmeric powder and garam masala powder. Mix well.

4.  Put little water to wet your hands and mix again so that tindora is coated with flour like hard and wet coating.

5.  Heat oil in a pan and when it reaches optimum temperature, put dondakaya 65 mixes in batches and spread the whole pan.

6.  Flip and fry on both sides and when they turn crisp remove from oil and drain excess oil.

7.  Transfer fries to another plate. Similarly, deep fry the remaining tindora mix and keep aside.

8.  In the remaining oil, put groundnuts and deep fry on low to medium flame so that they turn crisp. Drain excess oil and put them over dondakaya 65.

9.  Add curry leaves and fry them till they turn crisp. Drain oil and put over groundnuts.

10.  In the remaining little oil, put green chillies, crushed ginger and cumin seeds. Mix.

11.  Add fried dondakaya 65 Recipe in the above mix and sprinkle ¼ tbsp. salt, ½ tbsp. red chilli powder and mix well.

Watch dondakaya 65 recipe video on Youtube.