CHATTAMBADE

Chattambade also known as masala vada or Indian falafel is crispy, crunchy and delicious deep fried snack / appetizer / finger food. This is perfect accompaniment for any type of gathering.

This is prepared using split chickpeas / chana dal / bengal gram. A very popular street food in Mangalore / Udupi. This can be prepared even during fasting days. Just skip adding onion and garlic in the recipe.

I always make a little more than required because its so tasty and you cannot stop just eating one. Do try this out and I am sure this will be frequent item in your kitchen.

Preparation time : 30 minutes
Soak time : 2 hours
Serves : 20 chattambade

Ingredients for Chattambade

Chana Dal - 1 ½ cup
Curry leaves - 6
Coriander leaves - 6 strands
Green chilli - 3
Garlic cloves - 5
Onion - 1
Dill leaves -  1 ½ tbsp
Ginger - 1 inch
Asafoetida / hing - ¼ tsp
All purpose flour - ¼ cup (optional)
Salt to taste
Oil for frying

Steps to prepare Chattambade

• Wash and soak the chana dal / split chickpeas in water for atleast 2 hours. Now completely drain the water from the soaked dal.
• Grind the chana dal / split chickpeas to form coarse paste. Do not add any water while grinding. If you see few chana dal here and there that's fine and good.
• Grate the ginger and finely chop curry leaves, coriander leaves, dil leaves, onion, garlic, green chilli.
• Transfer the ground paste to a bowl and add all the chopped ingredients, flour, salt to taste, hing and mix well.
• Heat oil in pan for frying. See that atleast 40 % of the pan is covered with oil.
• Make lemon sized ball and lightly pat with your fingers.
• Once the oil is hot, fry them in medium flame till they become crispy and golden on both the sides.
• Transfer to paper towel to drain any excess oil. Repeat the process for remaining batter.
• Chattambade is now ready. Serve with cup of coffee/ tea and enjoy.

Tip:

• The ground paste must be coarse and not smooth.
• If you find it difficult to make the balls then just add all purpose flour for binding.
• Oil should not be too hot or too cold while frying. If its too hot, it will become brown soon and will remain uncooked inside. If its too cold, then it will absorb excess oil. The best practice is to fry switching the flame between medium high and medium.
• Do not overcrowd the pan. add the number of chattambades depending on size of your pan.