Masala Vada/ Chana Dal Vada/ Chattambade

Masala Vada/ Chana Dal Vada/ Chattambade

Childhood memories are these hot vada and tea and rains! Added to Ajji or Grandmother admonishing us,” enough now! You will get a stomach-ache if you eat any more of these.”  Why she made them as snack when it rained I don’t know...

Else it used to be traditional meal served on the banana leaf when there were too many attractions to concentrate only on these beauties. Either way we hardly ate any...

Coming to Dal or pulses that we eat ...

Dal is a dried pulse (lentil, pea or various types of bean) which has been split.

Dal goes by various names called bele in Kannada and pappu, paripu or paruppu in Telugu and Tamil, daal in Marathi. Dal is a ready source of proteins for a balanced diet containing little or no meat.

To make the dal usually the outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka.

The variety of dal we have are numerous we have chana dal, urid dal, toor dal, moong dal, masoor dal to name a few common ones…   

Masala Vada/ Chana Dal Vada/ Chattambade

Making time: 20 minutes (excluding soaking time)

Makes: 15 vadas (approx.)

Ingredients:

• 1 cup yellow gram (chana) dal
•  ½ cup coriander finely chopped
• 1 spring curry leaves
• 3-4 green chillies finely chopped
• Oil to deep fry

Method:

• Wash and soak dal for 3-4 hours.
• Keep 2 tbsp. dal aside, grind the rest, coarsely.
• Mix all other ingredients, including whole dal.
• Add 2-3 tbsp. hot oil to the mixture.
• Heat oil;
• Make small balls and flatten to with moist palm.
• Let carefully into the hot oil.
• Fry first one side then the other till golden brown.
• Serve hot with green chutney, tamarind chutney, or ketchup.

Masala Vada/ Chana Dal Vada/ Chattambade

What else do we have?

Well come back tomorrow to see that…

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METHKUT OR MENTHE HIT

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Hot rice, ghee, salt a dash of lime, papad and methkut or menthe hit.

This is one of my favourites.

Methkut as in Marathi and Menthe hit as in Kannada is considered healthy and boy is it versatile.

In Karnataka it is used in almost anything rice, pohe/ awalakki (the thin variety), churmure/churmuri, in curds as an accompaniment.

This is how you make the powder.

Ingredients:

2 cups Channa dal/ split chick pea

A small bit of asafoetida/hing (if you are using powder use 1 tsp)

1 cup urid dal/ split black lentil

A few seeds Gahu/ wheat (optional)

Turmeric powder

1 tblsps Jeera /cumin seeds

Little less than 1 tblsps Dhania /coriander seed

Few seeds menthe/fenugreek seeds

1 tsp rice

Method:

1. Wash the rice remove all the water and pat dry.

This is the important part don't lose patience and raise the flame!!

2. On low flame dry roast till light brown, the chana dal/ split chick pea.

3. Then dry roast the urid dal/ split black lentil, again till light brown.

4. If you are using wheat dry roast them till they splutter.

5. Dry roast the asafoetida/hing, Dhania/coriander seeds, jeera/cumin seeds, and menthe (for an added flavour my mom used to put one red chilli) till they you get an aroma, individually.

6. Lastly dry roast the rice grains till they are pinkish.

7. Add the turmeric and cool all the ingredients.

8. Dry grind in the mixer to a fine powder.

9. Sieve the powder use the fine powder as METHKUT OR MENTHE HIT.

Store in an airtight container on your kitchen shelf. Remember to use a dry spoon.

Eat with rice,salt and a dash of lime mixed together with papad and pickle.

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P.S. The coarse stuff left over in the sieve can be mixed with finely chopped onion, tomato and curds as an Accompaniment (you can use the powder also). You could also add phodni/vagarni of oil, mustard, asafoetida/hing and green chillies and coriander. Serve with chapatti.