"Taikile (Takla/ Takala/ Cassia Tora/ Tarota/) Dangara (Ambado/ Fritters)" ... these fritters are prepared out of "Taikilo" a leafy veggie available only during monsoon and it is difficult to get them in my vicinity, but finally managed to get just one bunch in main market yesterday ... so here are the fries ... Yummilicious ....
** Dangara is a name given by GSB / Konkani Sarawath’s to vada’s or fritters prepared using dal with rice and some veggie in combination. The veggie used is any leafy vegetable that are edible and the most famous of all is taikilo/takala/takla/cassia tora/torata leaves. These are available in plenty during monsoon and that is when these fritters are prepared the most. Though the same can be prepared with other leafy veggies available round the year like radish leaves, drumstick leaves, tamarind leaves, methi leaves etc. I make this most of the time with radish leaves as they are readily available almost all round the year or methi leaves again as they are also available in plenty.
** It had been some time since I prepared the traditional taikile dangara famous in Konkani Saraswat community as though they are available in Mumbai, due to some or the other reason I could not get them whenever I visited the main market and they are hardly available in my vicinity. I was always wondering if I would get to relish the same when my friends from southern India posted them often in my food group "Konkani Delicacies". But guess I was lucky this time as I got them on the onset of the monsoon itself in the main market yesterday. There are many more local Maharashtrian dishes too prepared using them, which I hope to post if I am able to get hold of them often.
** Coming to Dangara / Fritters these as I mentioned are prepared by and large using rice and tuvar dal/ tur dal in equal proportions. But some people also use chana dal while preparing the same, but trust me the taste differs and for those who have grown up relishing this authentic dangara will know the difference for sure. I have already posted radish leaves dangar prepared using both tuvar dal or chana dal with rice before and will be sharing the link to some of the fritters often prepared at the bottom of this recipe. Please do go through the same and try out the many varieties of ambados etc. posted and enjoy them with your family and friends.
** As mentioned I had eagerly been waiting to get hold of taikilo, so that I could make a post of the most sought after monsoon delicacy ie Dangara in my Blog too which otherwise would not look complete. Well, finally I got them, I have prepared it the traditional way using rice along with tuvar dal and spices. This dish tastes awesome when served hot as an accompaniment with Dalitoy and Rice. We GSB’s ususally serve them during lunch or dinner on weekends and relish the same in leisure. You can serve it as a snack with chutney or tomato ketchup too, which will appeal to kids a lot. If these leaves are available to you, then Just prepare them and enjoy these dangars the way it pleases your taste buds.
** Here is the recipe for traditional "Taikile (Takla/ Takala/ Cassia Tora/ Tarota/) Dangara (Ambado/ Fritters)" Recipe, which I learned from my Mother ….
** Ingredients:
1 cup of ordinary Rice.
1 cup of Tuvar Dal / Tur Dal.
3-4 cups of finely chopped tender taikilo / takla leaves(check out the paper if necessary)
½ cup of freshly grated coconut.
8-10 dry red chillies.
A small marble sized tamarind.
1 tsp of hing powder.
Salt to taste.
** Wash and soak rice and tuvar dal together with plenty of water in a vessel for 2 hours. Wash well again and drain off all the water, put it in a colander for some time for the excess water to be drain off and keep this ready aside.
** Pick the tender taikilo/takla leaves. Rinse them well under running water, drain off all water, pat them dry with a thick towel if necessary and then chop them finely. Keep this ready aside.
** In a mixer grinder add in the red chillies, coconut and tamarind along with hing powder and grind to a semi coarse textured paste with little bit of water. Do not add too much water. Now add in the drained rice + tuvar dal mixture and grind further to a coarse powder. Do not add in any water.
** Note : You should grind them to a coarse texture without water as much as possible, but in case you cannot, you can sprinkle some water if you find it absolutely necessary. I use food processor grinder for such coarse grinding where we have to grind them without water. I find that very useful in dry grinding. You can follow any method you prefer.
** Remove and add the ground mixture in a flat bowl. Now add in the finely chopped taikilo / takla leaves to the bowl. Add salt to taste and mix the mixture well. The prepared mixture should be very dry, but should come to binding of a ball consistency. If you find it breaking up add a few tablespoon of rice flour little bit at a time and mix well.
** Check the seasoning and if need be add in salt and if necessary you can add in a little of chilly powder, if you find it too bland or want it spicier. Cover with a lid and keep this aside for 10-15 minutes. This will help the mixture to get settled a bit and you can check out the same if it is turned too dry or thinner and adjust accordingly.
** Now take a large tablespoon or a lemon sized ball size full of mixture in hand and roll it to form a ball, flatten it a bit by pressing gently and keep it on a plate. Prepare a few more similar dangars / fritters and keep them ready along with the remaining mixture before frying procedure is started.
** Add sufficient oil for deep frying in a thick bottomed kadai. Put it on high heat to bring it to full heat / smoking point. Reduce the heat to medium and wait for 5 minutes. Check the temperature by adding a pinch bit of mixture in the hot oil carefully. If the mixture comes up within a few seconds without getting burnt, it means the oil is hot and ready for frying.
** Now add in one by one prepared dangars /fritters into the hot oil carefully. Do not overcrowd the kadai, there should be enough space left for the dangars/ fritters to get deep fried properly. Let it fry for 4-5 minutes on even heat. Now flip them over gently with a slotted spatula and when they are lightly browned keep turning them properly so that they get browned evenly all over.
** Once they are fried to golden brown remove and keep in an absorbent paper for the excess oil to drain off. Continue with the remaining mixture in similar pattern by preparing the dangars and then frying them in batches till all the mixture has been done and the fritters are fried. Do not at any stage allow the dangars prepared and kept to dry out much lest they break apart on deep frying.
** "Taikile (Takla/ Takala/ Cassia Tora/ Tarota/) Dangara (Ambado/ Fritters)" is done and ready to be served. Always serve Dangars/ Fritters hot for best taste with Dalitoy (spiced dal) with rice and other dishes as accompaniment. We Konkani Saraswat always serve them mostly for lunch with dal-chawal and some curries along with. It is an excellent combination to be prepared when you have guests for lunch / dinner, do try it out.
** Note : In case the mixture prepared is more and you do not need to fry them all at one time, just put them in an stainless steel box with tight lid and put it in the fridge. It remains good for almost 2 days provided you put it as soon as ground. You just need to remove it out say about 15 minutes before you need to deep fry them, tastes equally good.
** Note : You can increase of decrease the number of red chillies as per you spice requirement in your family. You can even add on some while grinding, check the same for taste and then add on chilly powder if need be too, that way it safe and you will not end up with too much spice level if you do not like it.
** Note : Keep addition of water while grinding etc. to sparing level as we need the texture of the mixture to come to a balling consistency without breaking up or being too runny. You can always sprinkle later on if necessary. Food processor gives the best result while grinding the same, or you can use the traditional stone grinder though it has become a rare usage now a days.
** Sharing below a common link to “Dangar” posted before in my Blog, you can check out the same for reference or try them out too.
No comments:
Post a Comment
Thanks.