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
Bawarchi of the Week
A foodie, Nithya learnt the art of cooking traditional dishes from the women in her family.