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| 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.
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| Masala Vada/ Chana Dal Vada/ Chattambade |
What else do we have?
Well come back tomorrow to see that…
Meanwhile today you can check my other friends
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53
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