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Chana Dal Vada | Split Chickpeas Fritters

By 00:16:00 , ,

Chana Dal Vada is a very popular Indian snack usually accompanied with tea. Some eat it with any of their favorite Chutney's and others prefer having it plainly with tea probably because of its crunchy texture.

Chana Dal Vada is made by grinding split chickpeas into a coarse paste, enhancing its taste by mixing a few ingredients and deep frying it in oil.

In Udupi, Chana Dal Vada is popularly known as "Chatambade". Bifurcating this word gives you "chatte" meaning flat and "ambade" meaning fritters (Hog plums are also called Ambade in Udupi which are mainly used in curries and pickles). Probably, the word "Chattambade" came from the flat shape of the fritters.

Preparation Time: 10 mins
Cooking time: 20 mins

Ingredients

Chana Dal - 1 cup
Onion (finely chopped) - 1 medium
Green Chili (finely chopped) - 2 nos.
Ginger (finely chopped) - 1" piece
Chili Powder (optional) - 1/2 tsp
Coriander leaves (finely chopped) - 1/2 cup
Curry leaves (finely chopped) - 2 sticks
Salt to taste

Method
  1. Wash and soak Chana Dal for about 2 hours.
  2. Strain the water completely.
  3. Keep 1/4th of soaked chana dal aside.
  4. Grind the remaining 3/4th of soaked chana dal into a coarse paste. You can add 1-2 tbsp of water while grinding.
  5. In a mixing bowl, add all chana dal, ground and whole.
  6. Add chopped onion, green chili, ginger, coriander leaves, curry leaves and salt and mix well.
  7. Heat oil in a wok , and make small balls of the mixture and flatten them. Flatter the better, to get a crunchy taste.
  8. Once the oil is hot, drop the flattened mixture in the oil.
  9. Flip the vada's and fry till golden brown on both sides. Fry them in batches of 3-4 Vada's at a time.
  10. Place them on a paper towel to absorb any oil present.
  11. Serve them hot with any of your favorite Chutney's.

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2 comments

  1. Thank you for the recipe and it uses curry leaves. I have a tree and not a lot of recipes which use curry leaves :)

    ReplyDelete
    Replies
    1. Thank you that my recipe was helpful in using curry leaves from your tree. Here are some more http://www.livinginbengaluru.com/search?q=curry+leaves

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