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 Chattambade

• 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