Pumpkin vada

Recipe by
Total Time:
2.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 2 cups - par-boiled rice
  • 1 cup - pumpkin diced
  • 2 tbsp - coconut
  • 1 tbsp - tamarind paste
  • 1 tsp - jaggery
  • 7 - red chillies
  • Asafoetida - a pinch
  • Salt to taste
  • Curry leaves - a few
  • 1 tsp - mustard seeds

How to Make Pumpkin vada

  • Soak the par-boiled rice in hot water for 2 hours and drain it.
  • Grind it with pumpkin pieces, coconut, red chillies, tamarind paste, asafoetida, salt and jaggery into a thick paste in a mixie - without adding water.
  • Once done, transfer the batter to a bowl lined with a thick cloth.
  • Now tie the cloth and keep it aside for 15 mins till the cloth absorbs all the moisture from the batter.
  • Add a tsp of oil in a pan and splutter mustard seeds.
  • Add this to the above batter along with finely chopped curry leaves and mix well.
  • Now roll lemon sized balls from the batter and press in between two greased plastic sheets to make flat rounds of 3 mm thickness.
  • Make a hole in the centre with finger. Gradually remove it from the sheet and deep fry it oil, roasting it on both sides.
  • Now place them on tissue to remove excess oil.
  • Serve.
  • Recipe courtesy: 4 th sense cooking.