Chattambade

Chattambade is a deep fried snack prepared with Chick Pea lentil(Channa Daal). Very tasty and goes well on a rainy day or in winter months with a cup of hot coffee or tea.

Ingredients:

1. Chana Daal - 1 Cup

2. Byadgi dry chillies - 2 

3. Chopped Green chillies - 2 Tbsp 

4. Chopped Curry leaves - 4 Tbsp

5. Crushed Black pepper - 1/2 Tsp

6. Grated Coconut - 1/4 Cup

7. Coconut bits(Kaatthali chooru) - 1/4 Cup(These add to taste)

8. Hing -  A pinch or hing powder 1/2 Tsp dissolved in 1 Tbsp water

9. Chopped Ginger - 1 Tsp

10. Oil for deep frying(Preferably coconut oil)

11. Salt - 1/2 Tsp or to taste

Method:

Soak chana daal for 2-3 hrs, drain and keep it aside for 15 mins.

Chop green chillies and curry leaves, keep aside.

Grind together Byadgi chillies and 2/3 of the chana daal into a coarse paste without adding water. 

DO NOT make a smooth paste, if there is whole daal in it, its OK.

Remove the ground masala from mixer/grinder into a mixing bowl and add remaining soaked chana daal, salt, crushed black pepper, green chillies, curry leaves, hing solution, grated coconut and coconut bits. 

Optionally you may add chopped ginger.

Knead well, check for salt and make small lemon size balls.

You should get around 20 balls.

Press with your palm to flatten.

Heat oil to fuming level, maintain medium low heat and deep fry as many vadas as the oil can take

Fry evenly for about 3-5 minutes until sizzling stops or until crisp and golden.

Serve straight or with a simple coconut thick chutney.