Bikkandache Chettambado / Jackfruit Seed Vada.

Bikkandache Chettambado / Jackfruit Seed Vada ............

Chettambado is a favorite GSB / Saraswat Konkani snack usually served at tea time. This is similar to dal vada. Chana dal is soaked and then ground coarsely. Spices etc. are added to the same and mixture is deep fried to get crispy vadas. Onions are also added somethimes to this. I have already posted chettambado long back. Wanted to do some variations in the same. So here I have add Jackfruit seeds cooked and chopped finely along with choppped onions to the same. The result is an awesome crispy vada nice to bite on especially on a rainy day. 

Soak 2 cups of chana dal in plenty of water for 2 hrs. Drain well, the water should be completely drained off.

Peel of the skin off one large of 2 medium sized onions, chop them finely, and keep ready aside.

Peel of the skin of about 18-20 bikkands / jackfruit seeds. If using frozen one’s just soak them in water for 10 minutes. The best way to remove the skin is just hit each bikkand with a small stone or any other weight. The skin will break open and it becomes easier to peel off the skin. Chop the bikkand / jackfruit seeds with a sharp knife into small pieces (Similar to narla katla).

Wash, rinse the chopped bikkand / jackfruit seeds under running water and drain off well. Put some water in a pan and add the bikkand and cook till soft. You can also sprinkle some water on the bikkand and microwave it for 4-5 minutes on high. 

Another way of preparing the same is after peeling off the skin from bikkand just put them with enough water in a pressure cooker and cook to 2 whistles. Let cool down, remove and them chop them to fine pieces after straining off the water. Use any of the above method for cooking the bikkand and keep this ready.

Grind the chana dal, with 6-8 red chillies(chopped), to a coarse paste. Do not add water. If absolutely necessary just sprinkle some while grinding. The paste should be rava like grainy texture and should come to binding consistency when rolled in palm. 

Put the ground chana dal mixture in a large flat stainless steel bowl. Add in the chopped and cooked bikkand to the mixture. Add about 10 fresh curry leaves chopped finely. Add a large tablespoon full of prepared hing water or 1 tsp of hing powder. Now add in salt to taste, 1 tblsp fennel seeds powder, 1 tsp of coarsely powdered pepper powder and the finely chopped onions. 

Mix the mixture well. Do not add in any water for the same. The mixture should get a good binding consistency and should come to form small balls. Keep the mixture in fridge for 15-25 minutes if you find it difficult to bind. I have not kept it as with practice you will learn to gently roll it between hands. 

Take about 2 tablsp of mixture in hand, roll it to a smooth ball shape, and gently press it to fatten evenly. No cracks should appear. If they do that means the mixture in too dry. Sprinkle some water, mix well, then shape into balls, and flatten them. Prepare 6-7 and keep them ready on a plate.

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 vadas gently each at a time, raise the heat to medium and fry evenly till crispy on all sides It takes about 8-10 minutes. Remove with a slotted spatula, drain off excess oil and put it on an absorbent paper for the excess oil to drain off. 

Prepare the remaining mixture in similar way to make the vadas. 

Serve the vadas / chattambado hot with tomato ketchup or any chutney.