Posted in Breakfast, Recipes, Snacks

Chatambade / Masala Vadai ~ An Easy to make Tea Time Snack!

I have been based out of Bengaluru for about 2.5 years now. And Bengaluru has given me an opportunity to go some amazing road trips. And what are road trips without tea breaks! These Masala Vadai have stuck in my mind since quite a long time now. But, this weekend I just took the plunge. Yes, it is deep fried, but it is also made with lentils, an excellent source of protein for a vegetarian like me.

Chattambade/Aambade/Kadalai Parappu Masala Vadai with Cutting Chai for breakfast ~ Breakfast 37 of #100happybreakfasts ! Bringing home the Chai Ki Kitli/ Tea Stall / Theendi Beedi wala Feel! I have wanted to eat this probably at every tea stall we have stopped at while traveling. But @d.nishit scares me with fears like what oil they would have fried it in, when they would have fried it, are they refried etc 🙈🙈 But today, even Bengaluru weather seems to cooperating with ☁ skies! 😉 The recipe is from the cookbook South Indian Cuisine by @tarladalal ! Ingredients: 1/2 cup chana dal (split Bengal gram) 1 pc whole dry Kashmiri red chillies , broken into pieces, optional 1 tsp finely chopped green chillies 1/2 tsp cumin seeds (jeera) 1/4 cup finely chopped onions 2 tbsp chopped coriander (dhania) 1/4 cup freshly grated coconut 1 tbsp roughly chopped curry leaves (kadi patta) salt to taste oil for deep-frying Method: Clean, wash and soak the dal overnight. Drain and keep aside. Reserve 1 tbsp of daal aside. Combine the rest of the daal, red chillies, green chillies, cumin seeds and a little water and blend in a mixer to a coarse paste. Add the reserved daal, onions, coriander, curry leaves and salt and mix well. Divide the mixture into 10 equal portions and shape each portion into a small round. Heat the oil in a kadhai and deep-fry till they turn golden brown in colour. Drain on absorbent paper. Serve hot. #chattambade #vadai #masalavadai #whatsforbreakfast #weekendbreakfast #lentils #fritters #vegan #myblrbrkfst #myblr #nammabengaluru #vscocam #glutenfree #meatfree #dairyfree #chanadal #kadalai #parappu #pakora #pakode #srujans100happybreakfasts #konkani #teatime #teatimesnack #sobengaluru #cuttingchai #thindibeedi

A post shared by Srujan Desai (@d.srujan) on

Though it is predominantly a tea time snack, or a part of a festive menu in South Indian Households, I made it for breakfast and would say just this! If there is one meal when you can excuse yourself from calorie counting, it’s got to be breakfast. Do you agree? 🙂

I have sourced the recipe from Tarla Dalal’s cookbook South Indian recipes and the recipe can also be sourced here. And the recipe is almost based on the recipe in her book with a change here or there.

Ingredients:

  • 1/2 cup chana dal (split Bengal gram)
  • 1 pc whole dry Kashmiri red chillies , broken into pieces, optional
  • 1 tsp finely chopped green chillies
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 cup finely chopped onions
  • 2 tbsp chopped coriander (dhania)
  • 1/4 cup freshly grated coconut
  • 1 tbsp roughly chopped curry leaves (kadi patta)
  • salt to taste
  • oil for deep-frying
  • 1 tbsp, rice flour, if needed
  • 2 tbsp Bengal gram flour (besan), if needed

Method:

  1. Clean, wash and soak the dal overnight. Drain and keep aside. Reserve 1 tbsp of daal aside.
  2. Combine the rest of the daal, red chillies, green chillies, cumin seeds and a little water and blend in a mixer to a coarse paste.
  3. Add the reserved daal, onions, coriander, curry leaves and salt and mix well.
  4. Divide the mixture into 10 equal portions and shape each portion into a small round. If the mixture feels too wet, add the rice and besan flour. Else you may skip those ingredients.
  5. Heat the oil in a kadhai and deep-fry till they turn golden brown in colour. Drain on absorbent paper.
  6. Serve hot
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