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Tuesday, October 20, 2015

Chattambade / Chana Dal Vada

Chattambade  is a delicious snack from Udupi and Mangalore region. This is a Vada prepared from Bengal gram and also called as Chana Dal Vada. Bengal gram is soaked in water for hours and slightly grinded to prepare a thick batter by adding other spice ingredients. A lemon size batter is taken in hand, nicely rolled into round shape and flattened it by gently pressing them in between palms and fried till golden and crisp. The name chattambade refers to the shape of the vada, where in tulu and konkani language ambade means vada and “Chatte” means anything which is in flat shape. Do try the authentic recipe of Chattambade posted here.

Preparation Time : 10 min
Soak Time            : 2 Hours
Cooking Time       : 10 min Per Batch
Serves                   : 3-4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Split Bengal Gram
चना दाल
1 Large Cup
Urad Daal
उड़द दाल
1 tbsp
Green Chillies
हरी मिर्च
Chopped Curry Leaves
कटा हुआ करी पत्ते
2 tbsp
Dry Red Chillies
सूखी लाल मिर्च
Ginger Chopped
कटा हुआ अदरक
¼ tbsp
Twice a pinch
Chopped Coconut
कटा हुआ नारियल
1 tbsp
For deep Frying
To taste

Preparation :

  1. Soak Bengal gram and Urad daal for 2 hours in water. Wash and drain the water after 2 hours and keep aside. Urad dal is used to get extra stickiness to your batter and it is optional to use.
  2. Finely chop curry leaves, green chillies and ginger also make a small pieces of fresh coconut and dry red chillies.
  3. Put drained chana dal, urad dal and salt into mixer grinder and without adding water grind it very coarsley. Grind only for 2 to 3 seconds just to cut each bengal gram into four pieces.
  4. Place grounded bengal gram in a bowl. Add chopped ginger, green chillies, curry leaves, dry red chillies and coconut and mix well.
  5. Add asafoetida and mix again. Check for the saltiness and add salt if required.
  6. You are one step behind from preparing chattambade now. Heat oil in a deep frying pan to make vada’s.
  7. Take a big lemon size mixture into hand and roll it into round shape. Press gently in between your palm to give slightly a flat shape to the vada. Dip each vada into oil and fry all over evenly. Remove onto absorbent paper when they are crisp and golden brown.
  8. Serve chattambade or chana dal vada with chutney’s of your like as a snack during Tea time.

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