“Taikile Dangara/ Takla Vadas/ Cassia Tora Leaves Fritters- 2” … dangara is a monsoon delicacy from GSB Konkani Saraswat Cuisine prepared using taikilo/ takla/ cassia tora leaves … these crisp and delicious deep fried tikki’s are prepared in slight variations in different homes … here is another version of the same with addition of udida hurna (roasted black gram flour) and rice … tastes awesome served during meals along with dal-chawal … Yummilicious ….
** Dangara is crisp deep fried tikki/ vada/ ambado/ fritters from GSB Konkani Saraswat Cuisine prepared with leafy veggies with tuvar dal and rice, the most hit combination. However, the same can be prepared in variation like with addition of urad dal etc. in place of tuvar dal. I have also experimented with jowar/ sorghum flour and they all taste wonderful. The veggie commonly used is any leafy vegetable that are edible and the most famous of all is taikilo/ takala/ takla/ cassia tora/ torata leaves.
** I have already shared quite a few of them and written a lot about the same in detail and will not repeat the same here again, do excuse. I am going to share a common link to all dangara post shared in the blog at the bottom of this recipe wherein you will find them all, do browse through for more options. This dish tastes awesome served hot during meals with Dalitoy and Rice along with some upkari or so as is the usual practice in GSB community homes. Do try it out and enjoy with your family and friends.
** Here is the recipe for traditional “Taikile Dangara/ Takla Vadas/ Cassia Tora Leaves Fritters- 2” … which I learned from my Mother ….
** Ingredients:
Ordinary Rice/ Tandul/ Chawal : 1 cup
Udida Hurna/ Roasted Black Gram dal flour : ½ cup (approx)
Tender taikilo/ takla/ Cassia Tora leaves : 2-3 cups of finely chopped
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated
Dry Red Chilly/ Sukki Mirsanga/ Sooki Mirchi : 8-10
Tamarind/ Chinchama/ Imly : a small marble sized piece.
Hing/ Asafoetida Powder : 1 tsp
Salt/ Namak/ Meeta : to taste
** Oil for deep frying.
** Wash and soak rice (I used surti kollam) in plenty of water for 2-3 hours. Drain, rinse well under running water in a colander and keep it aside for some time for all of the excess water to be drained and keep this ready aside.
** Udida Hurna is roasted black gram dal powder. I always prepare and store it in fridge as it falls handy. You can just roast 1/3 cup of urad dal and powder it too. I am sharing link at the bottom of this recipe on the preparation method of udid hurna.
** Pick the tender taikilo/ takla/ cassia tora leaves discarding the stem portion. 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 red chillies, coconut, tamarind, hing and grind to a paste with little bit of water. Now add drained rice and grind together to a rava textured mixture. Do not add excess water or the mixture will turn too soft.
** Note : You should grind to a fine rava texture using water only that much as is necessary. 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 into a deep wide bowl. Now add in the udida hurna/ roasted black gram dal flour, finely chopped taikilo/ takla leaves, salt to taste and mix all the ingredients together adding water as necessary.
** The prepared mixture should be smooth and thick that should come to binding of a ball consistency when rolled in hand. If you find it breaking up/ cracks appearing then add a few tablespoon of rice flour little bit at a time and mix well.
** Note : There are step by step pictures on preparation of dangara elsewhere in the Blog, that includes the mixture texture and the dangar frying method too. you can check it out via. the common link shared at the bottom of this recipe.
** Cover with a lid and keep this aside for 10-15 minutes. This will help the mixture to rest and get settled well by absorbing extra moisture. If it turns too dry or thinner in texture, then adjust the same accordingly before frying the dangara.
** To Prepare the Dangara/ Fritters : Take a large tablespoon sized ball of mixture, roll it to a ball, flatten it a bit and keep it on a plate. Prepare a few more similar dangaras/ fritters and keep them ready prior to deep frying.
** Heat sufficient oil for deep frying in a thick bottomed kadai, when it reaches full heat reduce the heat to medium and wait for a few minutes. Check the temperature by adding a pinch of mixture in the hot oil carefully. If the mixture comes up within a few seconds without being burnt, it means the oil is hot and ready for frying.
** Now slide in one by one prepared dangaras/fritters into the hot oil carefully. Do not overcrowd the kadai, there should be enough space left for the dangaras/ fritters to get deep fried properly, so do them so in batches.
** Let them fry for 4-5 minutes on even heat, then flip them over gently with a slotted spatula and continue frying until they are evenly browned to nice golden color. Do keep turning them properly so that they get browned evenly all over.
** Once they are all 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 dangaras and frying them in batches.
** Note : Do not at any stage allow the dangaras prepared and kept to be fried let dry out much lest they break apart on deep frying. You need to prepare the dangaras for frying as and when you fry them side by side.
** Fry the required number of danger/ fritters as is desired only and store the rest in an airtight container in fridge (it remains good for 48 hours) and prepare them as and when required only as these dangaras taste best when served hot.
** “Taikile Dangara/ Takla Vadas/ Cassia Tora Leaves Fritters- 2” is done and ready to be served. Tastes best served hot during meals with dalitoy (spiced dal), sheetHa (rice) and a simple upkari as accompaniment. Truly an excellent dish to be prepared when you have guests for lunch/ dinner, do try it out, I am sure they will ask for more.
** Sharing link to preparation of “Udidache Hurna/ Roasted Urad Dal (Black Gram) flour” below for reference ….
** Sharing below a common link to “Dangara” posted before in my Blog, you can check out the same for reference or try them out too ....
No comments:
Post a Comment
Thanks.