Mashinga Palleche Chettambado / Drumstick Leaves Fritters / Vadas … Drumstick Leaves / Mashinga Pallo (In Konkani) also known as Moringa is a rich source of vitamins, minerals, and amino acids. It contains significant amounts of vitamin A, C, and E; calcium; potassium; and protein. They are available in plenty now, so enjoy the health benefits by adding them to different dishes … Here I have prepared Chettambado of the same, totally yummy with crisp texture outside and soft within … Yumz ….
Chettambado is a favorite GSB / Konkani Saraswat snack / 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. 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 by finely chopping the same. I have already posted many types of chettambado’s frequently with some variations or with addition of different veggies. So here I have added drumstick leaves while preparing the ambados. The same can also be prepared with the addition of tuvar dal and is called Dangara by Amchies which I have posted but with radish leaves. Here the variation is only on dal. I have used chana dal instead of tuvar dal and a little bit of rice and coconut too. The result is an awesome crispy vada with soft center nice to bite on especially on a rainy day.
** Ingredients :
Chana Dal / Bengal Gram : 2 cups
Rice : ¼ cup (any ordinary rice wll do, I used Surti Kolam)
Drumstick Leaves / mashinga pallo / moringa leaves : 2 cups loosely packed
Coconut : ½ cup freshly grated
Kashmiri Red Chillies : 8-10 or as per taste.
Tamarind : Small marble sized.
Curry Leaves : 8-10
Hing Powder : 1 tblsp or 1 tblsp of prepared hing water.
Salt to taste
Oil for deep frying.
** 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.
** Wash and soak rice separately in plenty of water for 2 hrs. Drain well and keep it ready aside.
** Pick off only leaves of drumsticks / mashing pallo and chop to fine pieces. Wash well and squeeze out all excess water. Put this in a large stainless steel bowl.
** In a mixer grinder add in the freshly grated coconut along with a small marble sized tamarind and kashmiri red chillies chopped to pieces. Grind this to a coarse paste.
** Add in the drained rice to the ground coconut and further grind till you get a coarse paste. Do not add in much of water. Add in only that much which is absolutely necessary. Remove this mixture in a wide bowl and keep it aside.
** Put the drained chana dal leaving a handful aside to be added on later into the food processor grinder or mixer. Grind the chana dal to a coarse paste. Do not add in any 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.
** Add the ground chana dal and also the soaked and reserved aside chana dal into the bowl in which you have added the ground coconut rice mixture. Add in fresh curry leaves chopped finely. Add prepared hing water or hing powder. Now add in salt to taste and the chopped and drained drumstick leaves. Mix all together into a nice rolling consistency. Do not add water. You should be able to prepare small chettambados / tikki out of them without them breaking open.
** 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.
** 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 chettambados / vadas gently each at a time, do not overcrowd the kadai as there should be enough space for the vadas to get evenly fried. Raise the heat to medium and fry evenly till crispy on all sides It takes about 8-10 minutes.
** Remove with the help of a slotted spatula, drain off excess oil and 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 vadas. You can put the mixture in a airtight box and store in the fridge to fry them hot for later use too.
** Serve the Mashinga Palleche Chettambado / Drumstick Leaves Fritters / Vadas hot with tomato ketchup or any chutney of your choice. We Konkani Saraswats usually serve this as a side dish with Dalitoy and Rice, which is what I do. They taste awesome when served with lunch or dinner. Enjoy them with your family or friends. You can also prepare the mixture and keep ready in fridge one day prior if you have guest or get together.
** Note : For better understanding of the texture etc. You can check up on the following link to the Taikile / Takla Chettambado as they are similar with minute diff.
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