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.
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.
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 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.
Recipe card
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