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Chettambade | Dal vada

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Chettambade or Dal vada is a delicious hi-tea snack made with coarsely ground chana dal and urad dal with few spices and condiments added to it. Chette in Kannada means flat. These are flattened dal vadas. So this name. This is a famous Mangalorean delicacy where you find this in every restaurants and even small tea stall. This can be enjoyed with evening tea with of without chutney.

Here is my version of the perfect chettambades, which is crispy outside and soft inside. You will definitely love it.


Recipe video :

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Chettambade | Dal vada

Yield: 10-12 medium sized ambades
Author: Namitha Shenoy
Prep time: 5 MinCook time: 10 Mininactive time: 4 HourTotal time: 4 H & 15 M
a delicious and crispy tea time snack made using coarsely ground chana dal, urad dal and other condiments.

Ingredients

  • Chana dal - 1 cup
  • Urad dal - 1/4 cup
  • Dry red chillies - 2 or 3
  • Salt - 1 tsp
  • Hing - 1/2 tsp
  • Dry coconut (Kopra) finely chopped - 2 tbsp
  • Ginger (finely chopped) - 1 tbsp
  • Green chillies (chopped) - 1 or 2
  • Curry leaves (chopped) - 1 sprig
  • Oil for deep frying (I used cold-pressed Canola Oil)

Instructions

  1. Wash well and soak chana dal and urad dal for atleast 3 to 4 hours.
  2. After 4 hrs, wash the dal once and drain all the water using a strainer.
  3. In a mixer jar, add the drained dal, dry red chillies and coarsely grind without adding water. (Pulse 2 or 3 times)
  4. Transfer the ground mixture to a bowl.  Add salt, hing, chopped dry coconut, chopped ginger, green chillies and curry leaves. Mix well until well combined.
  5. Now divide the mixture into equal portions and make balls.
  6. Heat oil in a kadai. Check if the oil is hot by dropping a small piece of mixture. if it comes up instantly, the oil is perfectly ready.
  7. Now take each ball, flatten between ur palms gently and drop into the hot oil. Similarly do with the remaining balls.(Fry 5 - 6 at a time)
  8. Fry on medium flame until golden and crisp. Once you see the bubbles are less, take out from the oil and transfer it on the kitchen towel.
  9. Chettambades are ready.
  10. Serve with chutney or relish as it is with evening tea.

Notes:

Make sure you don't add even a small amount of water while grinding.


Soak the dal overnight for best results.


You can add onions if you want.

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