Dosakai Kababs

Dosakai is a vegetable that seems like a yellow ball and is used mainly in Andhra recipes. I had got them from my vegetable vendor and was hunting for a novel recipe to try with it. I happened to come across a snake gourd recipe which I adapted, replaced snake gourd with dosakai and tried the recipe. This is a super hit starter with our friends. This is a must try for deep fried snack lovers or even as party starters. 

Serves: Yields 25 kebabs

Preparation Time: 15 minutes

Cooking Time: 20 minutes

1.     Dosakai – 1
2.     Snake gourd finely chopped – ¼ cup (Optional)
3.     Green chilies – 2
4.     Gram flour – 3 tbsp
5.     Bread crumbs – ½ cup
6.     Salt to taste
7.     Corn flour – 1 tbsp
8.     Red chili powder – 1 tsp
9.     Asafoetida – 1tsp
10.            Lemon – 1
11.             Cumin powder – 1 tsp
12.             Oil for deep frying

Dosakai / Dosakaya


Step 1: I had chopped the dosakai and snake gourd after peeling but I think grating coarsely should be better. Chop green chilies finely.

Step 2: Add gram flour, corn flour, chili powder, asafoetida, cumin powder, salt and juice of a lemon and mix well. No water must be required as the vegetables leave water. If in case it is too water to roll into balls, add some gram flour, corn flour or even bread crumbs.

Step 3: Make them into to small lemon sized balls and roll them in bread crumbs. Once done, refrigerate it for at least half an hour. You can even freeze them for longer in case you want to.

Step 4: Heat oil in a deep kadai, and deep fry the kebabs till golden brown.

Step 5: Serve with ketchup, green chutney or fresh salad.

2 thoughts on “Dosakai Kababs”

  1. Hey Smitha, hru? I do rem you Mrs.Chandrashekar… dosakai is a vegetable belonging to cucumber family grown and used mostly in AP. I’ve added some pic of the vegetable in the post.

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