Chattambade also known as masala vada or Indian falafel is crispy, crunchy and delicious deep fried snack / appetizer / finger food. Nothing can beat the taste of a good Dal vada with some tea or coffee on a cloudy/rainy day. These Fritters are scrumptiously good and filled with flavor, and have a crispy exterior and a soft interior. They make for a fabulous appetizer as well .... as they are spicy, crunchy and yummy. A perfect snack popular in Udupi & Mangalore from a simple roadside tea stall to a hi-fi restaurant. The name chattamabade is because of its flat shape, where chatte means flat and ambade means fritter in kannada and tulu. Chana dal along with little Urad dal, Moong dal and rice is soaked in water for 2 to 3 hours and then ground to a coarse mixture to which fresh herbs and spices are added. So it is also famous as masala vada recipe. It should not be ground to fine paste and if there are some whole dal in the mixture... let it be as it tastes excellent when deep fried. And this mixture is mold to flat patties/ discs and deep fried till they turn golden brown. It is very important to cook the fritters on medium heat because on high heat they turn brown too fast and on low heat they absorb more oil and disintegrate easily. These chattambade tastes excellent on their own , and also can be served with tomato ketchup or coconut chutney along with a cup of hot tea.
Ingredients :
1 cup Chana dal / Split Bengal gram dal
2 tblsp moong dal / split green gram dal
2 tblsp urad dal / split black gram dal
2 tblsp rice
1 medium onion chopped
2 sprigs curry leaves chopped
4-5 green chillies chopped
1 inch ginger minced
small bunch coriander leaves chopped
1/2 tsp asafoetida
salt to taste
oil for deep frying
Method :
1. Clean, wash and soak the dal & rice in water for 2-3 hours. Later drain off all the water.
2. Grind the dal & rice without any water in a food processor to a coarse mixture. Transfer it to a bowl.
3. Add the chopped onion, coriander & curry leaves, green chillies, ginger, asafoetida, salt to the mixture. Combine well.
4. Heat oil in a kadai. When the oil is ready, keep it on low flame.
5. Grease your fingers with little oil and take a small walnut size portion of the mix, roll into a ball and gently flatten the ball making sure that it does not crack on the top or sides.
6. Gently slide it into the oil.
7. Increase the flame to medium. So do not flip until the bottom side is cooked.
8. Flip the vadai on other side and make sure both sides are golden brown. Drain on to a paper towel.
9. Repeat with the rest of the mix.
10 Serve the lentil fritters hot with a piping hot cup of tea or coffee.
1 cup Chana dal / Split Bengal gram dal
2 tblsp moong dal / split green gram dal
2 tblsp urad dal / split black gram dal
2 tblsp rice
1 medium onion chopped
2 sprigs curry leaves chopped
4-5 green chillies chopped
1 inch ginger minced
small bunch coriander leaves chopped
1/2 tsp asafoetida
salt to taste
oil for deep frying
Method :
1. Clean, wash and soak the dal & rice in water for 2-3 hours. Later drain off all the water.
2. Grind the dal & rice without any water in a food processor to a coarse mixture. Transfer it to a bowl.
3. Add the chopped onion, coriander & curry leaves, green chillies, ginger, asafoetida, salt to the mixture. Combine well.
4. Heat oil in a kadai. When the oil is ready, keep it on low flame.
5. Grease your fingers with little oil and take a small walnut size portion of the mix, roll into a ball and gently flatten the ball making sure that it does not crack on the top or sides.
6. Gently slide it into the oil.
7. Increase the flame to medium. So do not flip until the bottom side is cooked.
8. Flip the vadai on other side and make sure both sides are golden brown. Drain on to a paper towel.
9. Repeat with the rest of the mix.
10 Serve the lentil fritters hot with a piping hot cup of tea or coffee.
Comments
Post a Comment