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Chattambade/ Dal or Masala Vada/ Parippu Vada

1 and half cup chana dal (yellow split peas)
1 or 2 long mild red chillies (alternatively, substitute 1/4 tsp hot chilli powder)
3 - 5 whole peppercorns
1 or 2 green chilli, chopped
1 sprig of curry leaves, fresh or frozen, chopped roughly
1/2 tbsp gram flour (chickpea flour)
1 tbsp rice flour (opt)
Salt to taste
Enough oil to deep fry

Method:

Soak the dal with double the volume of cold water, overnight if possible, otherwise, at least 6 hours. The dal will fluff up, as it absorbs the water.

The next day, drain the dal and grind coarsely with the red chilli or chilli powder and the peppercorns WITHOUT any water. Don't process into a smooth paste as you want pieces of whole dal, it really adds to the texture of the finished vadas.


Scrape out the ground dal iunto a bowl, and add the chopped green chillies, curry leaves, gram and rice flours. Mix thoroughly, then season with the salt to your taste.


Shape into small balls, squeezing out any excess moisture, then flatten slightly using the palms of your hands (chatte (
flat) ambade (vada), hence, chattambade) 

Heat the oil until a drop of the vada batter rises quickly to the top covered in bubbles. Then drop in the chattambade, and deep fry until they turn golden. Take out of the hot oil, and drain on kitchen paper. The chattambades should be crispy on the outside and moist and chewy on the inside.


Serve hot with
coconut chutney or ketchup and a hot cup of chai!!! Bliss!!

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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