Masala Vada / Chattambade
Tea time snack from Udapi-Mangalore ... Masala Vada #masalavada/ #chattambade in Konkani it’s a split chickpeas fritters, chana dal vada. These fritters are absolutely yummy, crispy, crunchy and spicy.
Ingredients:
2 cups of split chickpeas
4 leaflets of curry leaves
1'' inch ginger
5-6 garlic cloves
1 big onion finely chopped
1 tsp Red chilli pwd.
1 tsp Black pepper pwd.
½ tsp lemon juice
Fresh coriander ½ cup
Salt to taste
Oil for deep frying
Method:
Making the batter to make chattambade's:
1. Soak the split chickpeas/chana dal for a minimum of 1 hour.
Soaking the dal for an hour is very important.
2. Once they soak up for an hour, strain all the water from the
dal.
3. Now grinding of the dal has to be done WITHOUT using any
water, or else chattambade absorbs a lot of oil.
4. Transfer the coarsely grounded dal into a bowl. Do not
add any water while or after transferring the ground dals into the bowl.
5. Peel and chop the ginger-garlic into tiny pieces and
nicely smash them.
6. Chop curry leaves and coriander leaves into tiny pieces .
7. Add chopped onions, salt, black pepper powder, red chilli powder and lemon
juice. Mix well.
These ingredients will give you simple yet yummy
chattambade.
Deep frying the batter to make chattambade's:
Meanwhile heat up the
oil for deep frying.
Once the oils is hot,
take a handful of the mixture and make them into balls.
Flatten them a little
using your fingers and drop them into rolling hot oil.
Fry them on both
sides until golden brown.
Make sure you set the
flame to medium once the oil's rolling hot so that the chattambade are cooked
through uniformly. Serve Hot.
If you want to skip the deep frying process then you can still make them: in a appo/ paniyaram pan. In pan add few drops of oil in each holes, add the mixture in ball shape cook covered on medium heat for 8 mins. Then turn and cook for another 8 mins. or till golden brown in colour. Serve hot.
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