“Tambdi Bhajje Chettambado/ Red Amaranth Leaves Fritters (Vadas)" … Tambdi bhajji ie Red Amaranth leaves are available almost everywhere in our country and are extensively used in variety of dishes … it is very healthy having rich sources of nutrients and minerals, so should be included in our diet ... Got some fresh bunch of leaves from the farm yesterday, prepared these delicious chettambados for lunch today …, totally yummy with crisp texture outside and soft within … Yummilicious ….
** Chettambado as I have often prepared and posted in different variations is a favorite GSB/ Saraswat Konkani snack usually served at tea time or at lunch time too along with Dalitoy (Spiced Tuvar Dal) and Sheetha (Rice). A delicious deep fried fritter that you can just not say NO to. Children, young and old love this very much and in my home I prepare them quite often with various combination. I have prepared today with addition of tambdi bhajji/ red amaranth leaves that are available all round the country and very easy to get. These are highly nutritious with all good sources of vitamins and minerals and we should include them into our diet for a healthy lifestyle. I have already prepared a version of the same where in I had prepared it in Dal Vada style, with addition of 2 pulses and rice, masala etc. Here I have made variation with the same and prepared with chana dal and other ingredients. Sharing a few links below where in you can check out the same and try those that appeal to you. Without running into more details, lets just move on to the recipe. And yes, do keep yourself and your family safe, wash hands often and wear a mask when going out and help out those who are in trouble. God Bless All.
** Here is my simple recipe for “Tambdi Bhajje Chettambado/ Red Amaranth Leaves Fritters (Vadas)" … My Style ….
** Wash and soak 2 cups of Chana Dal/ Bengal Gram 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.
** You can use both leaves and tender stems of Amaranth leaves/ Tambdi Bhajji for this recipe. I have used more or tender stems and a little bit of leaves, say about 2 cups choped to fine pieces. Wash well and squeeze out all excess water. Put this in a large stainless steel bowl.
** Put the drained chana dal leaving a handful aside to be added on later into the food processor grinder or mixer grinder along with 6-8 Red Chilly (Tambdi Mirsanga/ Laal Mirchi) chopped to pieces, handful of freshly grated Coconut (Nariyal/ Soyi), pinch of Tamarind (Chinchama/ Imly) and grind to a coarse paste.
** Add water sparingly and only if absolutely necessary while grinding as we need the paste thick and should not turn out softer. The paste should be rava like grainy texture and should come to binding consistency when rolled in palm. Remove and add the ground chana dal into the bowl with amaranth leaves.
** Also add in the chana dal kept aside to it along with Salt (Namak/ Meeta) to taste, ½ to 1 tsp of Hing/ Asafoetida Powder and about ½ cup of Rice Flour (Tandla Pitti/ Chawal ka Atta) and mix well. The mixture should come to a binding consistency and should be able to be prepared into small chettambados/ tikki without breaking up or giving cracks.
** Note : If you still find it a difficult you can keep the mixture in fridge for 15-25 minutes and then try out the same for easier binding. I have not kept it in the fridge as with practice you will learn to gently roll it between palms but you may do so if desired or need to prepare them later or after a few hours. You can also prepare the mixture and keep it overnight in fridge if you have guests next day.
** To Prepare Chettambado/ Vadas/ Fritters : Take about 2 tablsp of mixture in hand, roll it to a smooth ball shape, and gently press it to fatten evenly without building in cracks. Prepare and keep a few ready to be fried while you keep a pan/ kadai with plenty of oil for deep frying on heat.
** When the oil reaches smoking point, lower the heat to minimum and wait for 4-5 minutes. Add in the prepared chettambados one by one gently into the oil. 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 a slotted/ ringed spatula, draining off excess oil and put it on an absorbent paper for the excess oil to drain off completely.
** Continue preparing with the remaining mixture in similar way in batches to make the chettambados taking care to see that the heat of oil is constantly maintained by increasing if necessary or decreasing if too hot which is very important for proper frying.
** “Tambdi Bhajje Chettambado/ Red Amaranth Leaves Fritters (Vadas)" is done and ready to be served hot. Always serve chettambado fresh and hot immediately after frying, at tea time as a snack with some chutney of your choice or tomato ketchup or for lunch/ dinner as starter or side dish with dal-chawal, it tastes awesome either way you serve it, so go ahead and just give it a try.
** Chettambado is our favorite dish, prepared often with variations as and what I veggies I have at home and each one of them have turned out equally tasty. We simple love to relish these during lunch time and so do all my friends. Children simply gorge on them, so be prepared to have plenty in hand to avoid disappointments. Do try it out and enjoy with young and old alike from your family.
** As I had already posted step by step procedure in many of the chettambado recipes, I have not included the same here. Sharing a link of taikile chettambado which is similar to this one and has pictures which will enable you to grasp the same better if need be. Also sharing a common link to all chettambado recipes posted in my Blog to date, do browse through the same and try out that which appeals to you.
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Thanks.