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
|
Quantity
|
Split Bengal Gram
|
चना दाल
|
1 Large Cup
|
Urad Daal
|
उड़द दाल
|
1 tbsp
|
Green Chillies
|
हरी मिर्च
|
4-5
|
Chopped Curry Leaves
|
कटा हुआ करी पत्ते
|
2 tbsp
|
Dry Red Chillies
|
सूखी लाल मिर्च
|
2
|
Ginger Chopped
|
कटा हुआ अदरक
|
¼ tbsp
|
Asafoetida
|
हींग
|
Twice a pinch
|
Chopped Coconut
|
कटा हुआ नारियल
|
1 tbsp
|
Oil
|
तेल
|
For deep Frying
|
Salt
|
नमक
|
To taste
|
Preparation :
- 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.
- Finely chop curry leaves, green chillies and ginger also make a small pieces of fresh coconut and dry red chillies.
- 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.
- Place grounded bengal gram in a bowl. Add chopped ginger, green chillies, curry leaves, dry red chillies and coconut and mix well.
- Add asafoetida and mix again. Check for the saltiness and add salt if required.
- You are one step behind from preparing chattambade now. Heat oil in a deep frying pan to make vada’s.
- 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.
- Serve chattambade or chana dal vada with chutney’s of your like as a snack during Tea time.
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