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…

Meanwhile today you can check my other friends 

  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Kadhi Goole Indian State: Maharashtra

Kadhi Goole  Indian State: Maharashtra

So today we have reached Maharashtra in our Blogging Marathon! Its difficult to believe that we have reached day 16 in the Marathon where we are blogging on cuisines of Indian States!

Maharashtra is a state in the western region of India. It is the second most populous state after Uttar Pradesh and third largest state by area in India.

Maharashtrian (or Marathi) cuisine is cuisine of the Marathi people from the state of Maharashtra in India.  Maharashtrian cuisine is an extensive balance of many different tastes.  Maharashtrian cuisine covers a range from being mild to very spicy dishes.

Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet.

The cuisine of Maharashtra can be divided into two major sections—the coastal and the interior. The Konkan, on the coast of the Arabian Sea has its own type of cuisine, a homogeneous combination of Malvani, Goud Saraswat Brahmin, and Goan cuisines. In the interior of Maharashtra, the Vidarbha and Marathwada areas have their own distinct cuisines.

The cuisine of Vidarbha uses ground nuts, poppy seeds, jaggery, wheat, jowar, and bajra extensively. A typical meal consists of rice, "poli" roti or '"Bhakar" both along with "varan" or "aamtee"—lentils and spiced vegetables. Cooking is common with different types of oil. People love spicy food. Savji food from Vidharbh is famous all over Maharashtra.

Like other coastal states, there is an enormous variety of vegetables eaten, fish and coconuts are common. Peanuts and cashews are often served with vegetables. Grated coconuts are used to flavour many types of dishes, but coconut oil is not widely used; peanut oil is preferred. Kokum, most commonly served chilled, in an appetiser-digestive called sol kadhi, is prevalent. During summer, Maharashtrians consume panha, a drink made from raw mango. The sweet which is famous in Maharashtra is modak, peda, etc. even the locals are found of gulab jamaun, kaju katri.

Popular dishes include puran poli, ukdiche modak, batata wada, and masala bhat and wada pav. Shrikhand, a sweet dish made of strained yogurt, is a main dessert of Maharashtrian cuisine.

Savoury Pittha~Indian State Jharkhand

Savoury Pittha ~Indian State Jharkhand

Lets visit Jharkhand today in the Blogging Marathon of Indian States!!

Jarkhand being a tribal dominated state nature plays a large part in the lives of the people. Branches of sacred trees are brought and ceremonially planted and worshipped in the courtyards.

Jarkhand cuisine is vegetarian as well as non vegetarian. Traditional Jharkhand dishes are not available at restaurants, as they have not been commercialised. Prepared exclusively in tribal regions, this cuisine uses oil and spices infrequently, except for pickle production and special occasions.

Baiganee Chop, a snack made of brinjal slices or egg plant, is popular in Jharkhand. Thekua is a sweet dish made of sugar, wheat, flour and chopped coconuts.  Hadia, which is made out of paddy rice, is a refreshing drink. A wide variety of recipes are prepared with different types of rice in Jharkhand which include recipes like Dhuska, Pittha and different kinds of Rotis prepared with rice.

Mixed Daal Idli

Mixed Daal Idli

 After I saw the event Twist the Traditional Idli event I was eager  to  send something here but as the countdown approached 15^th Feb, the last day for submitting my entry I seem to lapse in a lethargy.

I thought of entering Butter Idli as my entry, but one quick reading of the rules put paid to my entry, no old posts.  I had given up hopes of entering any idli at all when,  while cleaning my kitchen rack( I do that occasionally, very occasionally )  I found some chana daal which  if not attended to would have ended up in the bin.

A long forgotten recipe came to rescue and wonder of wonders I found the scrap of paper on which I had scribbled the ingredients. Please be warned, my recipes on scraps of paper have a lot of gaps that need to be filled in, so there is a lot of twist that I have given, I just had the ingredients, feel    free and modify the quantities. 

Only next time I am adding more onion and coriander and chillies too.

Ingredients:

2 cups urid daal

1 cup chana daal

1 cup moong daal

½ cup toor daal

1 cup rice

 Onion, chopped fine

Coriander

Method:

1.       Soak the urid daal about 3 hours before soaking the rest of the daals and rice. Soak the urid daal separate.

2.       Grind fine all the soaked items and let the batter ferment.

3.       The batter ferments in 6 hours and is yellowish.

4.       Add chopped onions coriander and steam for 20 minutes.

5.       Serve hot with chutney.

I am sending this idli to Satya's Twist the Traditional Idli. 

EKat's Kitchen

http://bellavita-bellasblog.blogspot.com/2011/02/fresh-clean-and-pure-friday-seasonal.html