“Kottambari Pallo- Ambuli- Chane Dali Chettambado/ Vada (Coriander Leaves- Raw Mango- Bengal Gram Dal Tikki) served with Coconut- Ginger (Adrak/ Alle’) Chutney” … here is a chat pata delicious chettambado/ vada/ tikki/ fritter that tastes simply fantastic when relished dunked in chutney … Yummilicious …
** Chettambado is a favorite GSB/ Konkani Saraswat snack/ side dish usually served at tea time with some chutney or at lunch time too along with Dalitoy (Spiced Tuvar Dal) and Sheetha (Rice). This is similar dish to dal vada famous in Maharashtra or in northern states of India. Chana dal or any other dal here is soaked and then ground coarsely. Spices etc; are added to the same and mixture is deep fried to get crispy vadas. Addition of finely chopped onions are a matter of choice and may or may not be added and this time I have added them. I have already posted many types of chettambado’s with addition of different ingredients in combination frequently with some variations or with addition of different veggies. Today’s Chettambado/ fritter/ tikki is prepared with addition of coriander leaves and raw mangoes for added on zing taste and the vadas turned out excellent with crisp exterior and soft centered. Enjoy these chettambado with chutney with your family and friends during snack time or at a get together.
** Here is my very own recipe for “Kottambari Pallo- Ambuli- Chane Dali Chettambado/ Vada (Coriander Leaves- Raw Mango- Bengal Gram Dal Tikki)” … My Style …
** Ingredients :
Chana Dal / Bengal Gram Dal : 2 cups
Rice Flour/ Tandla Pitti/ Chawal ki Atta : ¼ cup (approximately)
Coriander Leaves/ Kottambari Pallo/ Dhania : 2 cups
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated
Green Chillies/ Hirwi Mirchi/ Tarni Mirsanga : 5-6 or as per taste.
Kashmiri Red Chillies/ Kumte Mirsang/ Byadgi Mirchi : 2-3
Raw Mango/ Ambuli/ Mavina Kayi/ Kairi : ½ cup of chopped edible portion cut into small pieces.
Curry Leaves/ Kadipatta/ Karbevu : 8-10
Hing/ Asafoetida Powder : 1 tsp
Onion/ Piyavu/ Kanda : One large sized finely chopped.
Salt to taste/ Namak swad anusar.
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. Remove and keep it aside ready.
** In a mixer grinder add in the freshly grated coconut along with raw mango pieces, hing, coriander leaves, salt to taste, green chillies, red chillies and grind to a coarse mixture. Do not add in water while grinding or sprinkle just a little bit if absolutely necessary. All ingredients should have been ground. Remove this into a wide bowl.
** Now add in the drained chana dal leaving a handful aside to be added on later into the mixer grinder and grind to a coarse paste. Do not add in any water, just keep mixing and running the mixer and it will be done. The mixture should be ground to a rava like grainy texture and should come to binding consistency when rolled in palm.
** Add in ground chana dal, along with the reserved aside chana dal into the bowl in which you have added the ground coconut rice mixture. Add in finely chopped onions and fresh curry leaves also chopped finely along with rice flour and mix well. 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 tblsp 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 before you begin the procedure of deep frying.
** 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/ tikki's 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 on all sides till browned. It takes about approximately 8-10 minutes to get done, when done 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. Repeat with remaining mixture or you can put it in fridge and use later too, remain good.
** “Kottambari Pallo- Ambuli- Chane Dali Chettambado/ Vada (Coriander Leaves- Raw Mango- Bengal Gram Dal Tikki)” is done and ready to be served. If serving as snack serve it with some coconut chutney or tomato ketchup or you can serve it as side dish for lunch or dinner too. Enjoy the vadas with your family or friends.
** Note : You can keep the size of the chettambado slightly thicker or thinner, larger or smaller depending upon how you like to relish them. I am also sharing a common link below to all chettambados posted earlier in the blog, where in you will find them in different textures too. Try them out and decide which texture your family loves the best to relish.
** 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. I have included step by step procedure picture in that post and have not repeated the same elsewhere, for reference plz. go through the link given below …..
** I am sharing a common link to all the “Chutney” posted in the Blog, you can click on the same and choose and prepare that which you would love to try out. However I am also sharing the link to the “Coconut-Ginger Chutney” with which I served these chettambados and they are the best in combo, if you link you may try out this combo or any of your choice ….
No comments:
Post a Comment
Thanks.