“Kirlailele Kulith- Moong- Chane Dali Chettambado (Sprouted Horse Gram- Green Gram- Bengal Gram Dal Vada/ Fritters” served with Spicy Coriander- Fresh Turmeric- Coconut Chutney and Tomato Ketchup … it is a pleasure to relish deep fried snack dunked in chutney or ketchup during any season … I prepared these chettambado's with sprouted Horsegram (Kulith/ Hurali/ Kollu), sprouted Moong (Green Gram) and Chana Dal (Bengal Gram Dal) and it was a wonderful combination … it turned out crispy yet soft within .... Yummilicious …
** Chettambado/ Vada/ Ambado/ Fritters are similar except for a few ingredients in difference. I have always preferred to prepare these fritters in my own mix and match combinations and they have all tasted wonderful and loved by my friends, so to all who point out otherwise I would say what’s there in a name, it’s the taste and desire to try out that matters.
** Chettambado in various combination has always been a part of my cuisine habit at home, however, this is the first time I am preparing with sprouted Horsegram Curry/ Kulith/ Hurali/ Kollu. I have been wanting to try vada with kulith sprouts for a long time but somehow each time the sprouting would not come out well, despite following my perfect method.
** But, that’s life, it always tries our patience and I have plenty of it, as I never gave up and keep trying. Whenever I felt it would not sprout, I would immediately cook it to avoid wastage. However, this time it sprouted perfectly to my surprise and I felt like jumping around in joy, well at the age of 58 yrs I can’t do that can I??? not to mention my constant back issues.
** I had actually sprouted horse gram to prepare misal/ usal another favorite curry which I had been wanting to prepare using these sprouts, so the amount was not sufficient for two dishes, nevertheless once the thought crosses my mind then I want to try it, also the constant fear if the next time the kulith would sprout or not was also bugging me.
** Well, an innovative mind always finds a ways out, I kept aside some, added on the same amount of sprouted moong/ green gram and chana dal/ bengal gram dal and prepared in combo this chettambado. It turned out wonderful, soft within and crisp outside and tasted excellent served with coriander- coconut chutney and tomato ketchup.
** Hopefully, next time I get perfect kulith sprouts, I will try more combos, I have so many thoughts making rounds in mind already which makes me wish I had more energy and time to try them all out. Well, its always a pleasure to share delicious dishes here and I am very thankful to all of you for keeping me live and ticking with your encouragement.
** Note : I have added a few picture collages below with pictures of Ingredients as well as step by step procedure of preparing the chettambado. I am sure if you observe them keenly it will be very helpful if you are a newbie, in case you still have any doubts or want to clarify anything you may drop in a comment and I will get back as soon as possible .... Thank You ....
** Here is my very own recipe for “Kirlailele Kulith- Moong- Chane Dali Chettambado (Sprouted Horse Gram- Green Gram- Bengal Gram Dal Vada/ Fritters” … my style …
** Ingredients :
Kirlailele Kulith/ Sprouted Horse Gram/ Kollu/ Hurali : 1 cup
Kirlailele Moong/ Sprouted Green Gram : 1 cup
Chana Dal/ Bengal gram dal : 1 cup
Coconut/ Soyi/ Nariyal : ½ cup freshly grated
Narla katla / Fresh Coconut Pieces : 1/4 cup
Mirsange Pitti/ Chilly powder/ Mirchi Powder : 2 tblsp
Mire Pitti/ Corsely powdered black pepper corns :1 tsp
Red chilly flakes : 1 tblsp
Karbevu/ Kadipatta/ Curry leaves : 20 fresh ones
Hing/ Asafoetida Powder : 1 tsp
Kottambari/ Dhania/ Coriander seeds : 1-2 tblsp
Amchur/ Dried Raw Mango Powder : ½ tsp
Haldi pitti/ Turmeric Powder : a large pinch
Salt/ Namak/ Meeta : to taste
** Oil for deep frying the chettambado/ vada/ fritters.
** I have used sprouted horse gram/ Kulith and sprouted green gram/ moong, both of which needs a time frame of about two days to be prepared. I am sure all are aware of sprouting method, however I am sharing a link at the bottom of this recipe which includes in detail with picture on sprouting technique, do browse through if required.
** Add the sprouted kulith/ horse gram and moong/ green gram in a colander and rinse under running water. Keep it aside in colander for 15-20 minutes for the excess water to be completely drained off, there should be hardly any trace of water while grinding.
** Wash and soak chana dal in plenty of water for 2 hrs. Drain, and rinse under running water in a colander and then keep it aside for 15-20 minutes for the excess water to be completely drained off, there should be hardly any trace of water while grinding.
** In a food processor or any mixer grinder add in the drained kulith sprouts, moong sprouts, chana dal, freshly grated coconut pieces and grind all together to a coarse rava textured consistency without adding water.
** Note : You should “not add in any water” while grinding as all sprouts and chana dal have enough water within them and will easily be ground to a coarse texture. Just keep mixing in between all the ingredients while grinding to get even consistency.
** Note : I use food processor for grinding chettambado mixture as it gives perfectly ground desired texture for the same. In olden days stone grinders were used, however you can use any mixer grinder you are comfortable with too.
** To the ground mixture add chilly powder, pepper powder, hing powder, amchur powder, haldi powder, salt to taste and grind a few rounds, mixing often for even mixing of all the ingredients. Remove the ground contents into a wide mixing bowl.
** Now add in coconut pieces (katla), chilly flakes, coriander seeds, curry leaves cut into fine pieces and mix all the ingredients well. DO NOT ADD WATER to the mixture at any point, sprinkle some only if absolutely necessary.
** The mixture should come to a smooth and of binding consistency when rolled in palm. You should be able to prepare small chettambados/ tikki/ vadas out of them without them breaking open or cracking up as shown in the picture posted.
** Note : If you are new to preparation of these types of vadas and find it a difficult to bind you can keep the mixture in fridge for 30 minutes and then try out the same. This step helps the mixture to dry out a bit and come to easy rolling.
** Note : I have not kept it in the fridge as with practice you will learn to gently roll it between palms. Still if you find the mixture too soft than the one shown in picture add a tablespoon of besan/ chana dal flour and mix the mixture, though you will not need it.
** 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. Check out the temperature of oil, by adding a pinch of batter, if it comes sizzling on surface in a few seconds it’s perfect for frying of the chettambados/ vadas.
** Gently slip in the chettambados/ vadas into the hot oil one by one. Do not overcrowd the kadai as there should be enough space for them to fry evenly. Let the vadas cook undisturbed till the sizzle of the oil gets lowered, then gently flip over the vadas to fry the other side.
** Do not try to flip over the vadas in hurry, they need to be fried well otherwise it may break out. Raise the heat in between a little bit if necessary to maintain even temperature. You should fry the chettambado on medium heat until crispy on all sides.
** It usually takes about 8-10 minutes, however the timings actually differs on the amount of chettambado’s added into the kadai, the size of the kadai, the temperature of oil etc. So use your judgment while frying them and avoid burning them.
** Remove with the help of a slotted spatula, draining off excess oil into the kadai. Place 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 required number of chettambados.
** Note : This mixture remains good for 2 days if kept in fridge immediately once it is ground. Just put mixture in an airtight box and store in the fridge to fry them hot as and when required. This means you can prepare the same prior as time permits if you have guests coming over and just keep it out from fridge for 15-20 minutes before frying.
** “Kirlailele Kulith- Moong- Chane Dali Chettambado (Sprouted Horse Gram- Green Gram- Bengal Gram Dal Vada/ Fritters” is done and ready to be served. Serve them hot immediately with tomato ketchup or any chutney of your choice at tea break/ tiffin/ snack. I served with “Spicy Coriander- Fresh Turmeric- Coconut Chutney” and tomato ketchup and it tasted awesome dunked in that lovely chutney.
** You can also serve these as side dish for lunch/ dinner along with other dishes which is a practice followed in GSB Konkani Saraswat Cuisine. Usually when there are guests coming over for lunch, in many homes these are served as a part of vegetarian meal and it does taste wonderful. I always store some in freezer to be used in a few days with meals.
** Oh, yes before I forget to mention, many of my friends who are working parents being busy in day to day activity, find it convenient to prepare the mixture on weekends and store it well packed in freezer to be used at later date. While fresh ones are always recommended, the next best thing is always to save time and use these methods instead of purchasing from stores/ bringing in home deliveries which are absolutely not good for health.
** While it is a hectic lifestyle these days, I always encourage people to adjust time according to their busy schedule and prepare a list of to do dishes for the week or two ahead of time and purchase ingredients accordingly. You can always prepare in bulk and store some in fridge/ freezer and use accordingly, after all its home food and definitely healthier than munching on purchased ones which you are really not sure on hygiene and time front.
** So, be careful the next time you purchase food packets that assure you a period of 3 months to 2 years guarantee, it surely means its loaded with preservatives. Comparatively you will agree with me that your own stored food in fridge/ freezer is much safer. However, do be aware of proper conditions of storing and avoid food that smells bad or you find mould/ fungus if any on them if stored for longer break. If taken proper precautions you will be happy with the result and your family too will enjoy good food.
** For the “Method of Sprouting Beans” recipe, you can follow the link given below ….
** The “Spicy Coriander- Fresh Turmeric Coconut Chutney” with which I served the chettambado is a lovely chutney with great health benefits, you can try it out in your kitchen, its sure to be loved by all. You can check out the recipe in the link shared below …
** Note : There are many more “Chettambado/ Vada/ Ambado” recipes in my blog which I have shared before. Do browse through them for more choices. I am sharing a few common link's below for easy access, you can also use search/ label options ….
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