Chattambade Recipe | Chana Dal Vada | Masala Vada. A spicy fitters prepared from soaked and coarsely grounded chana dal. Best evening tea time crispy and crunchy snack. A popular snack recipe from udupi and mangalore region.
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Chattambade Recipe | Chana Dal Vada | Masala Vada
Chattambade Recipe | Chana Dal Vada | Masala Vada. A spicy fitters prepared from soaked and coarsely grounded chana dal. Best evening tea time crispy and crunchy snack. A popular snack recipe from udupi and mangalore region.
Ingredients
Directions
In a large bowl wash and soak 1 cup chana dal for 2 hours.
After 2 hours drain off the water and transfer the dal to a blender, add 2 green chilli and salt to taste. And blend to coarse paste without adding any water.
Now transfer the coarse dal paste into large mixing bowl and add 1 tsp chopped ginger, chopped few curry leaves, a pinch of asafoetida and 1 tbsp crushed coriander seeds, combine them well.
Grease your hand with oil and prepare small balls, flatten the vada.
Heat oil in kadai and drop the vada in medium hot oil, fry until the vada turns golden and crisp. Serve chattambade along with tea or coffee.
Cooking Directions Step by step
In a large bowl wash and soak 1 cup chana dal for 2 hours.
After 2 hours drain off the water and transfer the dal to a blender, add 2 green chilli and salt to taste. And blend to coarse paste without adding any water.
Now transfer the coarse dal paste into large mixing bowl and add 1 tsp chopped ginger, chopped few curry leaves, a pinch of asafoetida and 1 tbsp crushed coriander seeds, combine them well.
Grease your hand with oil and prepare small balls, flatten the vada.
Heat oil in kadai and drop the vada in medium hot oil, fry until the vada turns golden and crisp. Serve chattambade along with tea or coffee.
Ingredients
Directions
In a large bowl wash and soak 1 cup chana dal for 2 hours.
After 2 hours drain off the water and transfer the dal to a blender, add 2 green chilli and salt to taste. And blend to coarse paste without adding any water.
Now transfer the coarse dal paste into large mixing bowl and add 1 tsp chopped ginger, chopped few curry leaves, a pinch of asafoetida and 1 tbsp crushed coriander seeds, combine them well.
Grease your hand with oil and prepare small balls, flatten the vada.
Heat oil in kadai and drop the vada in medium hot oil, fry until the vada turns golden and crisp. Serve chattambade along with tea or coffee.
