Chattambade, dal vada, masala vada, parruppu vadai call them as you want, but these goodies are chana dal or bengal gram fritters which are famous through out India.
In karnataka we call them chattambade. The name comes because of its flat shape. In kannada and tulu “chatte” means flat and “ambode” means fritter. Hence the name chattambade.
Evenings when whole family is together, it calls for some deep fried snacks with family. So I prepare some easy snacks like cabbage pakoda, breadfruit pakoda and also goli baje to satisfy our craving for fried food with a cup of hot tea.
And this chattambade recipe is one such easy snack recipe in my repertoire.
Lets begin with the chattambade recipe
1- Wash & rinse chana dal or bengal gram couple of times in water. Soak it in 4 cups of water for 2 hours.
2- Drain completely and take the soaked chana dal in grinder / blender jar.
3- Grind the chana dal to coarse paste without adding any water. Add very little water if only needed. If there are few whole dal left, let it be as they will turn crunchy when deep fried giving a crispy texture.
4- In a mixing bowl take ground chana dal, chopped coriander, curry leaves, green chili, ginger, salt and asafoetida.
5- Mix them well.
6- Now take a small lime sized ball of the chana dal mixture in your palm and flatten them to circular patty. Similarly prepare patties from remaining mixture when needed just before frying.
7- Heat oil in deep pan. Once oil is hot deep fry these patties in medium flame.
8- Fry till both sides turn golden brown. Remove them to a plate with paper towel to remove excess oil.
9- Have them just like that or with tomato ketchup or chutney with a cup of hot tea or coffee.
Our other favourite Mangalorean snacks –
- Goli Baje – most popular recipe in the blog, deep fried savoury fritters, a popular tea time snack.
- Breadfruit pakoda/ Jeegujje podi – breadfruit fritters.
Chattambade recipe | masala vada | dala vada
- 2 cups bengal gram/ chana dal/ kadale bele
- 3 green chillies finely chopped
- 10 curry leaves chopped
- 1/2 inch ginger finely chopped
- 3 tbsp coriander leaves chopped
- pinch of asafoetida
- salt to taste
- cooking oil for deep frying
- Wash and rinse chana dal, couple of times with clean water. Soak 2 cups of chana dal with 4 cups of water for 2 hrs.
- Drain completely and transfer chana dal to blender/ grinder. Grind it to coarse paste.
- Transfer the ground coarse paste to a mixing bowl. To this add chopped green chillies, curry leaves, coriander leaves, ginger, salt and asafoetida. Mix well.
- Now take a small lime sized ball of chana dal mixture. in your palm and flatten them to circular patty. Similarly do it for the remaining mixture just before frying them.
- Heat the oil in medium flame. Once oil is hot enough deep fry these patties.
- Fry till both sides turn golden brown.
- Once done, remove them to the plate with kitchen towel, to soak excess oil.
- Serve them hot with a cup of hot tea or coffee.
- While grinding chana dal, do not grind it to smooth paste.
Let there be some whole dals as they will be tasty and crunchy when deep fried.
- You can even grind green chilies together with chana dal,
and increase their number if you want it to be more spicy.
- Dry red chili flakes can also be added to the mixture.
- If it is difficult to make patties, then add required quantity of rice flour and mold it to patties.