Receta Recipe : Chattambade / Dalwada/ Parippu Vadai/ Masala Vada

by Karishma Pais

Chattambade/ Dalwada/ Parippu Vadai/ Masala Vada with Green Coconut Chutney. This vegan fried snack made with split channa dhal / split Bengal gram / split chickpea lentils is made across India and is called different names across the country. Each household uses their own spicing and ratios. Some add a mix of different lentils to their wadas. This one is my method and suits our tastebuds best. Ingredients:2 cups channa dhal / split chickpea lentils1 chopped onion 2-10 chopped green chillies depending on spice tolerance 1 handful chopped coriander 2 tbsp chopped ginger 2 tbsp chopped curry leaves (optional) Salt to taste Oil to fry Method: Soak 2 cups channa dhal / split chickpea lentils overnight (8 hours at least) Drain to remove as much of the water as possible. Some people coarsely grind the entire lot. We like the crunch from the whole bits, so I coarsely grind 80% of the dhal and use 20% whole. Mix the ground and whole lentils together. Add all other ingredients except oil The mix should be dry enough to form vadas/cutlets. If it’s too wet, you can add besan/chickpea flour. My batter was just a bit wet (I didn’t have time to leave the soaked dhal to dry), so I formed the wadas (slightly flattened balls) and left them on a sheet of kitchen roll to get rid of the slight excess. Deep fry in hot oil on medium flame until golden. Don't be tempted to increase the heat, you will get burnt outsides and raw insides. Serve hot with chutney / ketchup. Nana occasionally made these as a tea time snack, but we had these for brunch on a cold winter day. Kim’s tip : If grinding fresh chutney, do that first and then grind the dhal in the same jar without rinsing/washing. The leftover chutney imparts good flavour to the dhal.