Here goes the recipe of Chattambade or Parippu vada simplified.
Ingredients:
Split husked Bengal gram/Chana dal/Kadale bele-1 heaped cup
Onion-1 chopped
Green chillies- 5-6 chopped
Coriander leaves/Cilantro- 5-6 sprigs chopped fine
Curry leaves/Sweet neem leaves(as translated in many Indian languages)- handful leaves chopped fine
Salt to taste
Water-1 1/4 cup
Oil to deep fryRecipe:
Split husked Bengal gram/Chana dal/Kadale bele-1 heaped cup
Onion-1 chopped
Green chillies- 5-6 chopped
Coriander leaves/Cilantro- 5-6 sprigs chopped fine
Curry leaves/Sweet neem leaves(as translated in many Indian languages)- handful leaves chopped fine
Salt to taste
Water-1 1/4 cup
Oil to deep fryRecipe:
- In a dry grinder/mixer coarse grind the chana dal.
- Get the mixture out of the mixer and let it soak well in water for 2-3 hours.Add water just enough to cover the ground dal mixture.
- Once well soaked check by just smashing the coarse dal particles with fingers. If well soaked they will mash up soon. To that add chopped cilantro, green chillies, curry leaves and mix well. Add salt to taste. Add chopped onions and mix well.
- Get ready with oil to fry in a pan. Prepare small dumplings out of the dough and flatten it out.
- Drop them one by one into oil and deep fry in hot oil.
- Fry well on either sides till golden brown. Move them to a kitchen towel and enjoy hot with a cup of tea.
Notes:
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I had used around 1 1/4 cup water to soak the coarse ground dal well and soaked for little more than 2 hours. You may adjust accordingly as it depends on the quality of dal used.The first time I prepared them I had added less water and also soaked it for just less than 30 minutes, I did get good shaped vadas but they were a bit harder. So add water as required so that it is well soaked and soak for around 2 hours minimum.
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If you wish you could coarse grind green chillies, ginger together and add it to the mixture rather than just adding chopped green chillies, that will enhance the taste for sure. I was little lazier to do that and hence I added just green chillies that too chopped ones.
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Do not fry in extremely hot oil, as the outer layer will get brown soon and inside it won’t be well cooked, fry at a right temperature, neither bubbling nor cold oil.
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