Chogate soppu [Taikilo/ Taikiley pan (konkani) as pronounced] is found during rainy season. I could not find english name for this. Most people are unaware of this plant, but most Dakshina Kannada people would be very familiar with the name. It is widely grown along sloppy regions during rainy season. Its vada is very tasty and good for along meal. Its very rich in vit A. Most Mangalorean konkani homes make this recipe during rainy season. They also make Dodhak/dadhak (a small spicy dosa) which is had along sambar/tomato saru/ Dhal.
Taikilo/ Taikiley pan
Method:
- Channa dal (soaked for 1hr) - 1 cup grind along 4 red chilly and make a thick paste.
- To this add 1/2 cup rice powder, medium chopped ginger, 1 tb sp dillute asafotida water, few chopped curry leaves, chopped chogate soppu [taikilo pan(konkani)], salt to taste.
- Mix all well.
- Heat enough oil in a kadai for deep frying.
- Take a small lemon sized ball in your palm and pat it flat and drop it into the hot oil.
- Remove the vada's after they turn golden brown.
- Serve these with chutney of your choice. Its a best combo for a simple meal; along rice & dhal/tomato sar.
- They also taste good with ketchup and can be had along tea.
Taikilo/ Taikiley pan ambado
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