Sorakaya Garelu, also called Anapakaya or Sorakaya Appalu, is a popular Telangana snack made using grated bottle gourd, rice flour, onions, and spices. These crispy fritters are deep-fried to perfection and pair wonderfully with curd or chutney. It’s a traditional, wholesome snack often enjoyed during festivals or rainy evenings.
Ingredients
- Bottle gourd (Sorakaya / Anapakaya) – 1 medium (grated)
- Rice flour – 1 cup
- Soaked chana dal – 2 tbsp
- Onion – 1 medium (finely chopped)
- Green chillies – 2 to 3 (finely chopped)
- Ginger – 1 inch (grated)
- Cumin seeds – ½ tsp
- Sesame seeds – 1 tbsp
- Curry leaves – few (chopped)
- Salt – to taste
- Oil – for deep frying
Preparation
Prepare the Bottle Gourd
Start by washing, peeling, and grating the bottle gourd. After grating, gently squeeze it to remove excess water. Do not squeeze completely dry — some moisture is necessary to bind the batter naturally. Bottle gourd releases water over time, so avoid adding extra water unless absolutely required.
If the bottle gourd is too watery, you can keep the squeezed water aside and use a little of it only if the batter feels too dry later.
Prepare the Mixture
In a large mixing bowl, add:
- Grated bottle gourd
- Rice flour
- Soaked and drained chana dal
- Chopped onions
- Green chilies
- Ginger
- Cumin seeds
- Sesame seeds
- Curry leaves
- Salt
Mix everything thoroughly using your hands. The natural moisture from bottle gourd should help form a thick dough-like batter. The consistency should be firm enough to shape into vadas. If the mixture feels too loose, add 1–2 tablespoons of rice flour. If too dry, sprinkle a few drops of reserved bottle gourd water.
The batter should not be runny.
Shape the Garelu
Take a small lemon-sized portion of batter. Grease your fingers lightly with water or oil. Place the batter ball on a wet plastic sheet, banana leaf, or your palm. Gently flatten it into a round disc.
Using your finger, make a small hole in the center. This helps the garelu cook evenly from inside and gives the traditional shape.
Prepare a few garelu before frying.
Frying Process
Heat oil in a deep pan on medium flame. To check if the oil is ready, drop a tiny piece of batter — if it rises slowly to the surface, the oil is perfect.
Carefully slide each shaped garelu into hot oil. Do not overcrowd the pan. Fry on medium flame to ensure even cooking.
Turn occasionally and fry until they become golden brown and crispy on all sides. This usually takes about 4–6 minutes per batch.
Once done, remove and drain on paper towels to absorb excess oil.
Serving Suggestions
Serve hot and crispy Bottle Gourd Garelu with:
- Plain curd
- Coconut chutney
- Peanut chutney
- Tomato chutney
They taste best when served immediately after frying.
Health Benefits
- Bottle gourd is low in calories and high in water content, making it light and easy to digest.
- Rich in fiber, it supports healthy digestion.
- Chana dal adds protein and improves nutritional value.
- Sesame seeds provide healthy fats and calcium.
- This snack is more nutritious compared to regular deep-fried snacks.
Tips
- Don’t add extra water; the bottle gourd’s moisture is enough for binding.
- For extra crispiness, add a spoon of fine sooji (semolina).
- Add more green chillies for extra spiciness if you prefer a hotter flavor.
- Serve immediately after frying for best texture.
Variations
- Add finely chopped coriander leaves for a fresh aroma.
- For a spicy version, add crushed red chilli flakes.
- You can bake them in an air fryer for a healthier option.
Bottle Gourd Garelu is a smart way to include vegetables in your snack menu. It is crispy, flavorful, and healthier than traditional vadas. Perfect for tea time, festivals, or weekend breakfast, this simple recipe turns humble bottle gourd into a delightful treat.