“Saglo Urad (with skin)- Chane Dali- Mooga Dali Chettambado (Whole Black Gram (with skin)- Bengal Gram Dal- Green Gram Dal Fritters)” … chettambado are crisp deep fried fritters from GSB Konkani Saraswat Cuisine served as snack at teatime … similar fries are prepared elsewhere known as dal- vada … tastes delicious served with coconut chutney though children prefer it with tomato ketchup … I have used whole black urad with the skin for this recipe along with other dals and it tastes awesome; try it sure to be loved by all … Yummilicious …
** For those who are new to “Chettambado”, it is a favorite GSB/ Konkani Saraswat snack known elsewhere as “Dal Vada” and is usually served with coconut chutney for best of taste. In some homes including mine I prefer to serve it as a side dish during meals and it tastes equally good. A delicious deep- fried fritter/ vada prepared with combination of dals that can just be not said NO to; be it children, youngsters or older ones, its loved by all. I have shared it in plenty of combinations and this one too is slightly different for the fact that here I have used whole black urad dal ie with the skin on and I must mention it turned out excellent. I have shared a picture collage of step by step pictures for reference along with the ground mixture picture for reference too. I will not run into more details, but will share a common link at the bottom of this recipe which you may browse through in leisure. The recipe remains almost the same as of other recipes with some minute changes only. In all definitely a lovely dish which you should try and enjoy with your family and friends.
** Here is my own simple recipe for “Saglo Urad (with skin)- Chane Dali- Mooga Dali Chettambado (Whole Black Gram (with skin)- Bengal Gram Dal- Green Gram Dal Fritters)” … my Style, try it, tastes great ….
** Ingredients :
Chana Dal/ Bengal Gram Dal : 1 cup
Whole Urad/ Black Gram Dal (with skin) : ½ cup
Moong Dal/ Green Gram Dal : ½ cup
Coconut/ Nariyal/ Soyi (Katla/ Pieces) : ½ cup.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 4-5
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Curry Leaves/ Kadipatta/ Karbevu : 12-15 leaves
Hing/ Asfoetida Powder : ½- 1 tsp
Amchur Powder/ Raw Mango Powder : ½ tsp
Salt/ Namak/ Meeta : to taste
** Oil/ Tela/ Tela : as required for deep frying.
** Wash and soak together Chana Dal, Whole Urad (with skin), Moong Dal in plenty of water for 2-3 hrs. Drain of the water, add into a colander and rinse well under running water. Let it rest in the colander for 15-20 minutes to drain off all excess water shaking the colander a few times in between for proper draining.
** Note : Draining of all excess water is a very important step for preparation of perfect textured chettambados as we need to grind evenly to a coarse texture without any traces of water, so do follow this method and do not skip it.
** Add the coconut pieces into mixer grinder and grind to just a few rounds using pulse mode, it should not be ground but just cut slightly finer. Remove and add it into a wide mouthed bowl retaining 25% in the grinder.
** Now add to the above green chillies and red chillies cut to pieces and grind once again in pulse mode until evenly done to coarse paste. Now add curry leaves and further use pulse mode and just crush the leaves.
** Remove and add the above ground coarse paste into the bow. Now add the completely drained dals into food processor/ mixer grinder and grind to a semi coarse mixture WITHOUT ADDING WATER. Mix all ingredients well in between the grinding process to get evenly ground mixture. The ground dals should be of semi coarse consistency, so be careful and avoid grinding it to a fine ground paste.
** Note : I do not add any water while grinding the chettambado mixture, the very purpose for which I use my food processor which gives excellent results when it comes to coarse grinding without water. I have also used mixer grinder successfully for grinding, however, in case your mixer grinder troubles a bit making grinding difficult or trips, then just sprinkle some water in between grinding to smoothen the process. I repeat for the sake of all newbies the ground final mixture should be rava like grainy texture and should not be like batter. The mixture when prepared as tikki/ ambado should not crack up.
** Remove and add ground mixture into the same bowl along with hing powder, amchur powder, salt to taste mix all together to a binding consistency. The texture should be that chettambado/ fritters which when rolled loosely into balls between palms should turn out smoother without breaking up or giving cracks. You can check out the picture shared in the collage for reference of the final texture. Cover and let it rest for 5-10 minutes while we go ahead or heating the oil for deep frying.
** Note : If you find it a difficult to prepare vadas without cracking up you can keep the mixture in fridge for 25-30 minutes and then try out the same for easier binding or also in case you want to prepare it after a few hours. I do not keep it in fridge and with practice, you will learn to gently roll it between palms and deep fry immediately. You can also store the mixture overnight in fridge to prepare the next day too.
** To Prepare Chettambado/ Vadas/ Fritters : Take about 2-3 tblsp of prepared mixture in hand depending upon the size of chettambado you desire, roll it to a smooth ball shape, gently press it slightly to flatten evenly without building in cracks. Prepare and keep a few ready to be fried while the oil in kadai gets heated.
** Note : If the mixture still cracks up when rolling or is too soft to be rolled, then add 1-2 tblsp of besan (Bengal gram flour/ chane peeta) to the mixture, mix well until evenly mixed and then prepare the vadas as mentioned above.
** Note : If you are new to preparing vadas, then remember to prepare and keep a few vadas ready to be fried while the oil is being heated. Also, once you add them to oil and it is being fried, prepare and keep the next batch of chettambado rolled and ready for easy frying. Once you are used to this method of preparation, then you learn to prepare them fast and add into hot oil as they are done simultaneously.
** For Deep Frying the Chettamados : When the oil reaches smoking point, lower the heat to minimum and wait for few 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 them to be evenly fried. Raise the heat to medium and fry evenly until it turns crispy on all sides and cooked well from within by flipping it often.
** Note : If you are new to deep frying method and are unsure of the temperature of oil, then drop a small droplet of mixture into the hot oil for checking right temperature required for perfect frying of vadas. If it sinks down and then in a few seconds sizzles and comes up the surface then it is of the right heat. If it sinks to the bottom for more than 15-20 seconds it means the oil needs to be heated a little bit more. If it turns brown immediately that means the oil is too hot and it needs to be cooled a bit. These are small tricks you learn on practice so do not worry, just go ahead with the learning process.
** It takes approximately about 8-10 minutes for the chettambados to be evenly fried and done. When evenly golden brown remove with a slotted/ ringed spatula, draining off excess oil and put it on absorbent paper for 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/ cold, which is very important for proper frying.
** “Saglo Urad (with skin)- Chane Dali- Mooga Dali Chettambado (Whole Black Gram (with skin)- Bengal Gram Dal- Green Gram Dal Fritters)” is done and ready to be served. Always serve chettambado fresh and hot immediately after deep frying, at tea time as a snack with some coconut chutney or any other chutney/ dip or tomato ketchup of your choice for best of taste. You can also serve it during meals along with other items or as a starter during events, it tastes awesome either way you serve it, so go ahead and just give it a try, I am sure your family and friends will love them. Chettambado is our favorite dish and I often prepare it different variations to be served during meals.
** I have shared plenty of chettambado/ vada/ ambado recipes and I assure you they have all turned out equally tasty. We simple love to relish these more so during lunchtime as is the practice in my community, however, my friends love it as snack. Children simply gorge on them, so be prepared to have plenty in hand to avoid disappointments especially if they bring along their friends too. I would like to mention here that addition of finely chopped onions enhances the taste of these chettambado’s, however as I had prepared it on Sativik meal day I avoided the same. Sure to try it out the same recipe with addition of onions soon. Do try it out and enjoy with your family and friends.
** I have shared plenty of recipes with step by step procedure in many of the “Chettambado” recipes, to which I am sharing a common link below, you may browse through in leisure and try them out too, they all taste excellent …
** Sharing a common link to all “Chutney” recipes shared in the Blog, which includes a few more red chutney recipes too, just browse through and try them out …
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