“Mitta Ghallele Salla Dangara/ Brined Raw Jackfruit Fritters (Vada)” … a delicious crisp yet soft centered deep fries that can be served during lunchtime along with other dishes or as a snack along with some coconut chuntey/ tomato ketchup … tastes wonderful either way … Yummilicious …
** Dangara is a deep fried fritter usually prepared with any veggies along with addition of tuvar dal and rice. However, sometimes I prepare the same replacing tuvar dal with chana dal, more sort of chettambado style when I need to serve it for lunch with dalitoy and rice. This is just to avoid too much of tuvar dal in one meal otherwise it tastes great both ways, hence you may use either as per your choice.
** Mitta Ghallele Salla is brined ie pickled or preserved in salt water raw jackfruit, the process of which I have already blogged, so will be sharing the link at the bottom of this recipe. While the rest of the method of preparation is the same as that for other fritters, so will not be running into details of the same. Again, sharing common links to both chettambado and dangara recipes at the bottom for easy browsing if need be.
** Here is my recipe for “Mitta Ghallele Salla Dangara/ Brined Raw Jackfruit Fritters (Vada)” … My own style …
** Wash and soak 2 cups of chana dal (bengal gram dal) and 1 cup of normal raw rice (tandul) for 3-4 hours separately in plenty of water. Drain off the water and once again wash well both chana dal and rice and put in a colander for excess water to drain off completely. Keep this ready aside.
** Soak in plenty of water mitta ghallele salla (brined raw jackfruit pieces) to remove excess salt content for about 3-4 hours changing water about 2-3 times in between. Read information about the same in the link provided below this recipe for more information as I have given in detail there.
** Grind the chana dal and rice separately in a mixer grinder to a rava texture without adding water and put it into a wide stainless steel bowl.
** Add into mixer grinder 1 cup of coconut (soyi/ nariyal) along with 8-10 dry red chillies (kumte mirsanga/ byadgi mirchi), 1 tsp of pepper corns (miri), 2 tblsp of coriander seeds (kothambari/ dhania) and grind to a coarse mixture without addition of water, just keep mixing in between for eveness.
** Lastly add in the prepared and kept brined raw jackfruit cut into small pieces and further grind all together till its well done into a proper mixture. There is no need to grind to a smooth paste, but all should be ground evenly. Remove and add to ground chana dal and rice mixture in the bowl and mix all till well combined.
** Note : DO NOT ADD WATER while grinding any of the above ingredients as there is sufficient water in the ingredients to be ground itself, just keep mixing well in between while grinding to get a evenly ground mixture. However, in case you cannot, just sprinkle some water if you find it absolutely necessary, otherwise the mixture will thin out and will not be suitable for deep frying,. I use food processor for such coarse grinding which gives fantastic results, You can follow any method you prefer.
** Add handful of finely chopped curry leaves (kadipatta/ karbvu), ½- 1 tsp of hing (asafoetida) powder and mix well. Check out on salt (meeta/ namak) and add on as is necessary only. Remember that here we are using brined jackfruit pieces which does have salt content, so addition of extra must checked and done so. Also check out spice level and if need be you can add some chilly powder too.
** The prepared mixture should be very dry, but soft and 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 till you get correct consistency. Cover with a lid and keep this aside for 10-15 minutes. This will help the mixture to be 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 are evenly browned and done all over properly.
** 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. Also do not fry in high heat otherwise the inner part of danger will not get cooked properly, so be careful.
** “Mitta Ghallele Salla Dangara/ Brined Raw Jackfruit Fritters (Vada)” 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 GSB Konkani Saraswat always serve them for lunch with dal- chawal an I must say it is an excellent combination to be prepared when you have guests for lunch/ dinner, do try it out.
** Note : In case of excess mixture, 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 it is ground. You just need to remove it out say about 15- 20 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 : As mentioned in my detail description you can add tuvar dal in place of chana dal as is the traditional method of preparing dangara with. The quantity remains the same, either way it tastes great, go ahead and try any method.
** Note : Do excuse for reminding repeatedly, but keep addition of water while grinding 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” and “Chettambado” posted before in my Blog, you can check out the same for reference or try them out too.
** For the method of brine ie “mitta ghallele salla/ brined raw jackfruit”, please follow the link given below …
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