Monday, September 30, 2013

Chettambado/Chettambade/Masala Vada

Sometimes cravings come all of a sudden, and it happened to my hubby one such time (it happens many a times :P) where he wanted to eat Chettambado/Chettambade/Masala Vada when he saw them in Lulu but I told him lets make it home and he can enjoy as many as he wants and so can our little girl.
I am not a big fan these ambades but My daughter  Hubby love it.

Here is what we need :

  • 1 and half cup chana dal (yellow split peas)
  • 1 or 2 long mild red chillies (kashmiri)
  • 3 - 5 whole peppercorns
  • 1 green chilli chopped finely( I used only one according to our spice level and I have ground it finely as the little girl of mine would also enjoy it without asking me to remove the chillies in between)
  • 1 spring of curry leaves,chopped roughly
  • Salt to taste
  • Coconut pieces cut thinly into small pieces or Grated coconut -2 tbsp
  • Oil to deep Fry (we use coconut oil)





Method:

Soak the dal in enough water for atleast 3-4 hours.
Then drain the dal well and grind coarsely with the red chilli, peppercorns, without adding water. Do not grind it into smooth paste as you want pieces of dal when you make ambado.

Remove the ground dal in a bowl, and add the chopped green chillies, curry leaves, coconut and mix thoroughly, then season with the salt to your taste.

Shape into small balls, then flatten slightly using your hands (chette (flat) ambado (vada), hence known as chettambado)

Heat coconut oil well and  drop in the chettambado, and deep fry until they turn golden and crisp. Take them out of the hot oil once done and drain on tissue paper. The chettambado’s should be crispy on the outside and chewy (but cooked) inside.

Serve hot with a cup of tea or coffee and Enjoy!

Note:
Do not fry the ambado’s on a high flame as it will turn to look done but will not be done from inside.

U can even add onions to this but it is totally optional.