“Naivedyam : Air Fried- Chettambado (Mixed Dal Vada)” … these delicious deep fried fritters/ ambado from GSB Konkani Saraswat Cuisine is a delight to munch on either served with chutney or as an accompaniment during meals … I prepared them as Naivedyam for today’s choodi pooja and used air- fryer to cut down on oil … turned out perfectly crisp and crunchy in 14 minutes … Yummilicious …
** Chettambado is a deep fried snack also known as Dal Vada in some parts of the Northern parts of the country. These are prepared using either a single split dal usually chana dal or with mixed dals like moong dal, urad dal, masoor dal etc.
** I have shared plenty of chettambado recipes before to which I will share a common link at the bottom of this recipe for easy accesss. You may browse through for more information, they also include other similar fries like dangar etc.
** Here I have used a combination of chana dal, urad dal and moong dal in different proportions. Added on masala and katla (small pieces of fresh coconut) and used air-fryer for frying them instead of deep frying which is the usual method.
** I have been wanting to put my air fryer to more use but somehow was disheartened when I did not get desired results. After seeing many posts on net, I decided to give another try and browsed through You Tube and found Chef Ranveer Brar’s post.
** I carefully watched his real and gave another try at chettambado’s of our styel and bingo! I got successful results 95% perfection compared to deep fried ones. I am more than satisfied as I have hardly used even a teaspoon of oil to them.
** I am now all geared upto prepare more recipes on airfryer until then please try out this recipe and enjoy with your family and friends. You can add finely chopped onions if desired, I have not as I had prepared them for todays festive Naivedyam.
** Here is my recipe for “Air Fried- Chettambado (Mixed Dal Vada)” … my style …
** Ingredients :
Chana Dal/ Split Bengal Gram Dal : 2 cups
Moong Dal/ Split Green Gram Dal : ½ cup
Urad Dal/ Split Black Gram Dal : ¼ cup
Coconut/ Soyi/ Nariyal : 1/2 cup
Narla Katla/ Coconut Pieces : ¼ cup
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imly : small pinch, say ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 15-20
Salt/ Namak/ Meeta : to taste
Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing / Asafoetida Powder : 1tsp
** Wash and soak chana dal, urad dal and urad dal all together in plenty of water for about 3-4 hours. Drain off the water and rinse well with fresh water then put it in a colander and keep it aside to drain off all excess water for 15 minutes.
** Note : We need to grind the dals to a coarse texture without addition of water and it is very necessary to drain off the water completely.
** Add drained dals into a mixer grinder/ food processor WITHOUT water and using pulse mode and grind a few pulses mixing well in between to get the dals just crushed. Remove a cup of the same and keep it aside separately.
** Add in red chillies cut to pieces, salt to taste, hing water, tamarind, coconut to the above in mixer grinder and further grind all together mixing well in between until you a get a thick rava consistency coarse paste, do not make it too fine.
** Remove the ground mixture into a wide bowl. Add the kept aside coarsely ground dal, katla kudke (coconut pieces), curry leaves cut to fine pieces and mix well. You can add a few tablespoons of water if required only.
** Cover and keep it aside for 20 minutes, then take about lemon sided ball of the prepared mixture and try rolling it into a round ball taking care to see that there are no cracks and then flatten it a bit to make chettambados (tikki shaped).
** Note : If you find it a difficult to prepare chettambados without them cracking up you can keep the mixture in fridge for 15-25 minutes in an air tight container 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 without difficulty. You can also prepare the mixture and keep it overnight in fridge if you want to fry it later too.
** Chettambado’s/ Dal Vadas are prepared and ready to be either deep fried or air fried, any method you want to follow. You can check deep frying method if need be in the common link shared at the bottom of this recipe.
** Now coming to Air Frying method, it is something that has caught on for almost a decade now and is more so a trend now as it gives us the opportunity to try out dishes without deep frying in plenty of oil which is considered unhealthy. For air frying you just need a few teaspoons of oil and that’s it.
** If you are following this method then do remember to keep it just 3-4% soft textured than we keep for deep frying for these dangars to turn out soft from within and crisp outward. Again, if you have no health issues then brush oil on them in between air frying for best outcome, I was hesitant to use more oil. However, I must confess that they tasted awesome and we enjoyed them with dal- chawal during meals.
** Preheat the Air Fryer for 5 minutes at 180 deg. Meanwhile, prepare and keep about 7 small sized chettambado/ dal vadas ready. Remove the air fryer attachment and brush a coating of oil to the same and then place the prepared vadas on the wire gauge. You can lightly brush the top of the vadas with any edible oil.
** Put the attachment back into the fryer and run the air fryer for 10 minutes at 180 deg. When done, open the same apply a few drops of oil with brush on top facing side and with the help of tongs flip it over and apply a few drops of oil and brush this side too. You may use a little drops etc. if need be, it will taste better.
** Note : Application of oil is individual choice and you can skip if desired, however it gives better results. Here in all I have used only 1 tsp oil.
** Fix back the attachment and run the air fryer again for 4 minutes at 180 deg. When done open and check by inserting a skewer and if it comes out sticky then run for another few minutes until done. The timings actual depend upon the size of Vadas and temperature of the air fryer, which differs with each machine.
** Note : The timings mentioned is approximate and differs from machine to machine, so also it depends upon the moisture content in the Vadas as well as its size. In order to get best results once you cross the 10-12 minutes time frame check them at intervals lest they turn out brittle. Be careful and use your own judgment, once you understand the functioning of your air fryer machine it’s a breeze work.
** “Air Fried- Chettambado (Mixed Dal Vada)” are done and ready to be served. Serve them fresh and hot immediately for best of taste. You can serve at tea time as a snack with any chutney of your choice or tomato ketchup, both taste wonderful. You may also serve it during meals with dal-chawal or any other dishes, the way it is served in GSB homes, it tastes awesome either way, so go ahead and just give it a try, I am sure your family and friends will love them, you can carry it in your lunch box too.
** Chettambado is one our favorite dish and we simple love to relish them during lunch time and so do all my friends and relatives. Children simply gorge on them, so be prepared to have plenty in hand to avoid disappointments especially if they bring along their friends too. Do try it out and enjoy with your family and friends. I have shared them in plenty of combos which you can access through the link shared below.
** As mentioned, these are traditionally deep fried and taste excellent when done so, you may chose do so if desired. You will find plenty of fried version in the common link below which will help you in trying out the same ….
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing or have never used or seen it, check out the picture collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
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