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Chattambade

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Total Time:
2-4 hours
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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Ingredients

  • 1/2 cup - ( 100 ml / 4 oz ) Channa dal (chone dali / Bengal gram) (Indian standard measuring cup of 100 ml / 4 oz capacity)
  • 1.5 cup - water ( to soak dal )
  • 5- small Onion ( chuvannulli / Sambar Onion ), finely chopped
  • 1/2 - inch piece ginger, finely chopped
  • 1 -green chilli, finely chopped
  • 6 -curry leaves, roughly chopped or 1 tbsp chopped Coriander leaves
  • 1/2 tsp - salt ( or to taste )
  • 2 pinches -hing (asafoetida) optional
  • 200 ml - cooking oil ( 3/4 - inch from the base of the kadai )

How to Make

  • Wash and soak chana dal for 3 hours. Drain out water completely. Make a coarse paste in a mixer for 30 - 45 seconds ( Do not add extra water while grinding ).
  • Transfer this coarse "vada paste" to another bowl and mix with chopped small onions, green chilli, ginger, curry leaves, hing and salt.
  • Divide this mixture into small lemon sized balls and flatten into round shape. Deep Fried immediately.
  • Heat oil in a kadai / pan.
  • Reduce heat to medium and Deep Fried on a medium heat in batches - depending upon the size of the pan ( 3 dal vadas at a time ) till golden colour on both sides / crisp / you'll get a nice aroma of small onions ( approximate frying time 6 - 8 minutes on each side ).
  • Drain out from oil and place it on kitchen towel / paper towel to absorb extra oil. Use 3 - 4 paper towels to absorb extra oil. Serve with tea / coffee or with coconut chutney.
  • Recipe Courtesy: Niya's World