"Beetroot~Groundnuts Chettambado (Dal Vada / Tikki)" ... Chettambado is a fav. among Konkani Saraswats and in my home too ... I have prepared them in different ways many a times, today I added on beetroot and some roasted groundnuts / peanuts and it's crispy outside~soft within and tastes delicious ... Go ahead and enjoy when they are hot from the kadai ... Yumz ...
** Again, I bring in a tikki’s that are similar to our own Chettambado which is a favorite one amongst GSB / Konkani Saraswat snacks and is a side dish usually served at tea time or at lunch time too along with Dalitoy (Spiced Tuvar Dal) and Sheetha (Rice). This is similar to Dal Vada where Chana dal is soaked and then ground coarsely sometimes with other lentils too along with coconut. Spices etc; are added to the same and the mixture is shaped into tikkis / vadas and deep fried to get crispy chettambados / tikkis / vadas. I have already posted many types of chettambado’s frequently with some variations or with addition of different leafy veggies as these are the most sought after vadas in my home.
** My hubby simply loves them and so do I. But, then why have I named these tikki’s, well cause it is not our traditional chettambado and these have addition of lentil (Sorghum / Jawari /Jwari / Jowar / little millet ) in it and beetroot, a veggie too, also I have not added in any coconut ratings to this dish. Again, the word tikki is has universal acknowledgement now and is understood better than chettambado which only Amchies / Konkani's will follow. All said and done like Shakespeare said ... What is there in a name, isnt it ?? It’s the overall taste that matter. The result is an awesome crispy vada nice to bite on when dunked either in tomato ketchup of chutney as a snack.
** Ingredients :
Chana Dal / Bengal Gram : 1 cup
Roasted Peanuts / Groundnuts : ½ cup (with skin on)
Jawari (Sorghum) Flour : 1/3 cup
Beetroot : One small
Kashmiri Red Chilly Powder : 2 tblsp
Hing / Asafoetida Powder : 1 tsp
Tamarind : Small marble sized.
Salt to taste
** Wash and soak chana dal in plenty of water for 2 hrs. Drain well; the excess water should be completely drained off. So put it in a colander for 25-30 minutes for the water to drain off properly.
** Soak tamarind in ¼ cup of warm out and prepare into a thick paste, strain if necessary. You can add tamarind paste, if you have it ready too.
** Peel off the skin of the beetroot with the help of potato peeler and then grate it and keep it ready aside.
** In a mixer grinder add in the drained chana dal retaining a handful aside to add in to the mixture later on. It tastes great when a few whole chana dal is added. Grind the chana dal without adding in any water to a coarse rava texture. Now add in the roasted peanuts and grind for few more seconds till the groundnut also gets coarsely ground.
** Note : You should not add in any water while grinding the chana dal. The chana dal will have soaked well and will grind to a coarse texture without water. Just keep mixing in between the dal while grinding to get even consistency.
** Add the ground chana dal into a large wide stainless steel bowl along with those whole one's that were retained to be added on too. Now add in the grated beetroot, Jawari atta, red chilly powder, hing powder, salt to taste, tamarind paste and mix well.
** DO NOT ADD WATER while binding the mixture. The mixture should come to a smooth and binding consistency when rolled in palm. You should be able to prepare small chettambados / tikki / vadas out of them without them breaking open or cracking up. Check the picture posted.
** Note : If you still find it a difficult to bind you can keep the mixture in fridge for 15-25 minutes and then try out the same. This step helps the mixture to dry out a bit. I have not kept it in the fridge as with practice you will learn to gently roll it between palms. Still if you find the mixture a little bit softer than the one shown in picture, add a tablespoon of jawari flour and mix the mixture, though you will not need it.
** Heat plenty of oil for deep-frying in thick bottomed Iron kadai or any other you usually use. When the oil reaches smoking point, lower the heat to minimum and wait for 4-5 minutes. Add in the tikki / chettambados / vadas gently each at a time, do not overcrowd the kadai as there should be enough space for the tikki / vadas to get evenly fried. Raise the heat to medium and fry evenly until crispy on all sides It takes about 8-10 minutes.
** Remove with the help of a slotted spatula, draining off excess oil. Put it on an absorbent paper for the excess oil to drain off completely. Prepare the remaining mixture in similar way in batches to make the tikkis / vadas. You can put the mixture in an airtight box and store in the fridge to fry them hot for later use too.
** "Beetroot~Groundnuts Chettambado (Dal Vada / Tikki)" is done and ready to be served. Serve them fresh and hot immediately with tomato ketchup or any chutney of your choice at tea break or as a tiffin or snack. You can also serve these as side dish for lunch / dinner with other dishes. I served along with Kairi Masoor Dal fry and Brined Raw Jackfruit dry curry during lunch time and it was all yummy. Do try this out and enjoy with your family and friends.
** Note : There are many more chettambado / tikki / vadas in my blog which I have shared before. Do go through them for more choices. I am sharing a two link's below for the same, but you can choose the search option for other fritters or use the label option too.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.