Taikile Ambado or Taikile Dangar, also called Tora Leaves Fritters or Chagate soppina Ambade, is a popular monsoon season delicacy from the coastal region (Mangalore & Udupi) of Karnataka. These fritters are crispy on the outside, soft inside, and so delicious that they will disappear in no time.
Some other local names for these leaves are tagate soppu, tajank soppu, tora leaves, tajanka or tojanku. What do you call it in your local language? You can get a glimpse of tora leaves here.
Various recipes are prepared using taikilo in Konkani cuisine; some are ambado, mudde, idli, polo (dosa), tambuli, and ambat. Among these, taikile ambado is my all-time favorite.
There are three ways in which taikilo ambado can be made.
First version: The one given below is an instant way of making taikile ambado where you just form the dough using rice flour, tora leaves, chile powder, salt, and hing.
Second version: This is a slightly lengthy process but has its own taste and flavor. Here urad dal is roasted, ground to fine powder, and added with ingredients listed in the first version while making the ambado or fritters.
Third version: Grandmom's village-style way of making taikile ambado - Rice is soaked and ground along with red chile, tamarind, hing (asafoetida), and this paste is mixed with tora leaves and roasted urad dal powder (see Second Version).
All three ways of preparing taro leaf fritters gives it a unique taste. But frying is the most crucial step to getting a perfect crispy ambado. You have to fry it right.
Do not fry it in a hurry on high flame. It will only become dark brown on the outside and remains uncooked inside.
If you fry it on low flame, it will absorb excess oil.
The best practice is to fry it on medium flame till it becomes crispy and golden on the outside. It will take anywhere between 8 to 10 minutes on medium to medium-low flame. Note that the frying time depends on the intensity of the flame and the number of ambades you have dropped in oil. Have patience, but it is worth it.
Check out here the making of very popular Konkani special taikile ambado or taikile dangar.
INGREDIENTS FOR TAIKILE DANGAR | TORA LEAVES FRITTERS
3 handful of Tora leaves or Taikilo or Chagate Soppu
¾ teaspoon Salt
1 tablespoon Chile powder
¼ teaspoon Asafoetida or Hing
½ cup + 2 tablespoon Rice flour, in increments
Water, as needed
Oil for frying
How to make TAIKILE AMBADO? | TAIKILE DANGAR | TORA LEAVES FRITTERS
Separate the leaves from the stem and discard the stem. Nicely wash and drain the leaves and chop them into pieces. You can check out how this is done here.
In a bowl, add the washed and chopped leaves along with salt, hing (asafoetida), chile powder, rice flour, and mix. Now add a splash of water and mix to form the dough or ball. Check out the video here.
Pinch lemon-sized balls from the dough and lightly flatten them.
Heat oil in a pan for frying. Once hot on medium flame, drop 5 to 6 ambades depending on the size of the pan and leave it undisturbed for a minute.
Fry them on medium flame till they are crisp and evenly cooked on all sides. It may take about 8 to 10 minutes. Transfer it to a paper towel to absorb any excess oil.
Repeat the process for the remaining dough.
Serve with steamed rice and dalithoy or even with a cup of coffee/tea and enjoy.
Video recipe for TAIKILE AMBADO | DANGAR | TORA LEAVES FRITTERS | CHAGATE SOPPINA AMBADE | SPECIAL KONKANI RECIPE
Detailed recipe for TAIKILE AMBADO | DANGAR | TORA LEAVES FRITTERS | CHAGATE SOPPINA AMBADE | SPECIAL KONKANI RECIPE
Recipe card
Taikile Ambado | Dangar | Tora Leaves Fritters | Chagate Soppina Ambade
Ingredients
- 3 handful Tora leaves or Taikilo or Chagate Soppu
- ¾ teaspoon Salt
- 1 tablespoon Chile powder
- ¼ teaspoon Asafoetida or Hing
- ½ cup + 2 tbsp Rice flour , in increments
- Water , as needed
- Oil for frying
Instructions
- Separate the leaves from the stem and discard the stem. Nicely wash and drain the leaves and chop them into pieces. Video of taikile ambado shows how tora leaves are prepped.3 handful Tora leaves
- In a bowl, add the washed and chopped leaves (from above) along with salt, hing (asafoetida), chile powder, rice flour, and mix. Now add a splash of water and mix to form the dough or ball. See the video to learn how the dough for taikile ambado is prepared.¾ teaspoon Salt, 1 tablespoon Chile powder, ¼ teaspoon Asafoetida, ½ cup + 2 tablespoon Rice flour, Water
- Pinch lemon-sized balls from the dough and lightly flatten them.
- Heat oil in a pan for frying. Once hot on medium flame, drop 5 to 6 ambades depending on the size of the pan and leave it undisturbed for a minute.Oil
- Fry them on medium flame till they are crisp and evenly cooked on all sides. It may take about 8 to 10 minutes. Transfer it to a paper towel to absorb any excess oil.
- Repeat the process for the remaining dough.
- Serve with steamed rice and dalithoy or even with a cup of coffee/tea and enjoy.
Notes
- If you do not have tora leaves/taikile paana, you can try this recipe using collard greens, kale, arugula, spinach, fenugreek/methi leaves, dill leaves, etc.
Nutrition
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