“Taikilo- Piyava Ambado (Cassia Tora Leaves- Onion Fritters)” … taikilo leaves are available only during monsoon courtesy nature and dangara is a traditional fritter from GSB Konkani Saraswat Cuisine prepared and relished by most amchigele's … this time I have prepared them as ambado/ fritters with addition of onions and they turned out excellent crispy~ soft to munch on … Yummilicious ….
** Let me first mention here that this is a repeat sort of recipe as previously I had prepared the same where I had prepared them as sannapolo ie small dosas. The main recipe remains the same except for a few changes in ingredients and mixture ratios. Here the mixture is rolled into lemon sized balls, flattened a bit and deep fried on medium heat until they turn golden crisp outward and soften from within.
** I have already written a lot about these leaves ‘taikilo’ on my previous posts and anything more would be only repetitive. Remember these leaves are available only during the onset of monsoon, so look out for it in your vicinity and try them out before they disappear. For more details just browse through my old posts via the common link shared at the bottom of this recipe and you will find plenty of information.
** I know deep fried items are somehow not welcome these days the very reason why I had previously prepared the same recipe as small dosa. This time my tongue ruled over mind and I was eager to try deep frying to find out on the taste and trust me it was scrumptious. Life is all about enjoying good food with family and friends and it’s always a pleasure to learn more and share equally more dishes here.
** Here is my simple easier method of preparing “Taikilo- Piyava Sannapolo (Cassia Taro Leaves- Onion Spicy Dosa)” … my Style …
** Ingredients :
Taikilo/ Cassia Tora Leaves/ Takla : 3 cups finely chopped (leaves only)
Onion/ Piyavu/ Kanda : 2 medium sized
Rice Powder/ Tandla Pitti : 1.5 cups + extra if needed
Besan/ Chane Peeta/ Gram Flour : ½ cup
Coconut/ Soyi/ Nariyal : 1/4 cup freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Tamarind paste/ Imly/ Chinchama : a small marble sized
Coriander Seeds/ Kothambari/ Dhania : 2-3 tblsp
Black Pepper Corns/ Mire/ Kali Miri : 1 tsp
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
Salt/ Namak/ Meeta : to taste
** Oil/ Tel/ Tela : as required for deep frying the Ambado's/ Fritters.
** Pick the tender taikilo/takla/ cassia taro leaves discarding the stem portion. Put them in a colander and rinse well under running water. Keep it aside and allow all excess water to drain off well. Now chop them finely and keep it aside ready. Here in all, I have used about 3 cups of finely chopped tender leaves only. Peel off the outer skin of onions/ piyavu, finely chop them and keep it also ready aside.
** Dry roast coriander seeds and pepper corns in a thick bottomed kadai. Add in a mixer grinder and using pulse mode crush them just a little bit, remember not to grind fine, we just need them broken to pieces. Remove and keep it aside to be added later. Now add a little bit oil in the kadai and fry the red chillies just for a minute. Remove and add into a mixer grinder along with finely grated coconut, tamarind and grind to a fine paste adding water sparingly. Remove and keep it aside ready.
** In a wide mouthed bowl add the drained finely chopped taikilo leaves, finely chopped onions, ground masala, crushed coriander- pepper, hinga uddaka (prepared hing water), salt to taste and give it a good mix. Now add besan and half the quantity of rice powder and mix well taking care to see that all the ingredients have been bonded well. Add rest of the rice powder and combine the mixture well sprinkling water if necessary. You should get a mixture that does not crack up when rolled to balls.
** Cover and let the mixture rest for a minimum of 10-15 minutes. This will help the mixture to settle and for the flour/ powder to absorb the water and turn soft texture (a necessary step). At this time if you want to prepare the Ambado’s at a later time, then you can keep it in an airtight container in fridge and use as and when required, it remains good for two days. Keeping it fridge also enables the mixture to bind tighter there by making it easier to prepare ambado/ fritters/ tikki turn out crispier on frying.
** After the resting period check out the mixture once again for proper binding. Take a lemon sized mixture and roll to a ball and then slightly flatten it to a peda/ tikki shape. If it holds well smoothly without breaking up then the texture is perfect, otherwise you will need to adjust the same by either adding some water if too dry or flour if too loose in texture. You can check out picture shared in other similar posts for reference.
** For making of Ambado/ Fritters : Take a lemon sized ball of the mixture in hand and roll it to form a round ball, now flatten it just a little bit by pressing gently on top and keep it on a plate. Prepare required number of ambado/ fritters and keep them ready along with 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, then 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 being burnt, it means the oil is hot to correct temperature and it is ready for frying the ambado/ fritters.
** Now add one by one prepared ambado /fritters in hot oil carefully. Do not overcrowd the kadai, there should be enough space left for the ambado/ fritters to get deep-fried properly. Let it fry for 4-5 minutes on even heat/ temperature, then flip them over gently with a slotted/ ringed spatula and when they are lightly and evenly browned keep turning them properly so that they get browned and crispy all over.
** 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 ambados and then frying them in batches until all the mixture has been done and the fritters or the required numbers are fried. Remember to keep the excess mixture immediately in fridge to avoid it being spoilt, you can fry later too.
** “Taikilo- Piyava Ambado (Cassia Tora Leaves- Onion Fritters)” is done and ready to be served. Always serve Ambado/ Fritters fresh and hot for best of taste with Dalitoy (spiced dal) and with rice along with other dishes as accompaniment during meals. We GSB Konkani Saraswat always serve them during meals with dal- chawal and other dishes and it always is a highly appreciated combo meal. Do try it out and enjoy with your family and friends, sure to be loved by all, children always love fried dishes, so don’t worry, go ahead and prepare these and serve them any way you desire to have them.
** Note: You can increase/ decrease the number of red chillies as per your spice requirement in your family specially if there are children.
** Note : I must mention here that these fritters when prepared with soaked and ground tuvar dal and rice along with spices and the leaves are referred to as “Dangar”, the recipe of which I have already shared before. Here I have used besan and rice which is usually referred to as ambado when done, that is the only difference while rest of the method and recipe remains almost the same. I will share the link along with a common link below to “Dangar”, “Ambado” and all related posts for easy access, do browse through and try them in leisure; they also include step by step pictures for reference.
** Sharing link below to “Taikilo- Piyava Sannapolo (Cassia Taro Leaves- Onion Spicy Dosa)”; a similar recipe that includes pictures, you may browse through and prepare those with this same mixture too, sort of two in one recipes …
** Sharing below a common link to all “Dangar” recipes along with traditional one, you can check them for reference and try them out too...
** Sharing below a common link to “Ambado” recipes, you can check out the same for more reference or try them out too ....
** There are many traditional dishes of “Taikilo” posted in my Blog to which I am sharing a common link below, you may browse through in leisure …
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