Chettambade (Chick Peas Dal Vada)

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Chettambade is the name in Konkani for Chick peas dal vada which is the popular street food of Bangalore. Chette is flat in Konkani. So it is the flat vada. When I was in my teens I was put up in Malleshwaram in Bangalore and whenever we went out for shopping or marketing, there was a favorite street food shop in Malleshwaram 8th cross and I was a frequent visitor to that shop wherein these vadas was available almost the whole year round. I can never forget those days. Even now whenever I visit Bangalore , i would visit any of the street food shop to have my favorite vada. Here goes the recipe.

What you need to have:

1. Chick Peas Dal/Bengalgram Dal – 1 cup

2. Green chillies – 2

3. Curry leaves – 4-5 strands

4. Coriander leaves – a handful

5. Ginger – 2″ piece

6. Asafoetida(soft) – size of a peanut

7. Rice Atta – 4 level teaspoons

8. Byadgi chillies – 2

9. Chopped onions – A little( I have not added)

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Ingredients of Chettambade

What you do with what you have:

1. Wash and soak chick peas dal in water for about 2 hours. Check to see that if you just prick with your nails it breaks.

2. Drain water and grind soaked dal in the mixer with green chillies, ginger and required quantity of salt to a coarse paste as shown in the image below. Add chopped coriander leaves, chopped curry leaves and rice atta as well to the dough. Break Badgi chilli into small pieces and mix it to the dough. (Be careful while grinding that, you do not add water at all. The paste should be so coarse that dal should be just broken into parts like that.)

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Ground Chettambade dough

3. Pinch out required quantity of the dough from it and make small balls and just flatten it and is as shown in the image below.

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Round flattened balls

4. Place a skillet with 2-3 cups of cooking oil in it. When heated, just fry the flattened vada from step 3 into it and fry it till it is crispy and light brown in color reversing the vada on the other side as well.

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Vada being fried in oil

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Frying of vadas in progress

5. When done enjoy hot with your favorite wet chutney or plain or even with tomato sauce.

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Chettambade with Wet chutney

Number of Chettambade: 20

How long it takes: 45 minutes

Good to know:

– In some street shops they add chopped onions and also chopped garlic pods, so thats an option.

– Rice atta is added to make the vada more crispier.

–  Do not add water at all while grinding soaked dal. Dont grind to fine consistency, the dough should be coarse to avoid sogginess.


18 thoughts on “Chettambade (Chick Peas Dal Vada)

    Anjali said:
    November 16, 2009 at 12:13 pm

    One of my all time fav dish,have made this earlier.Nice to read it here.

      prathibalrao responded:
      November 16, 2009 at 2:22 pm

      Hi Anjali,

      That is what i too have 2 say as u said and thanx 4 ur comments.

    gowri said:
    November 16, 2009 at 12:46 pm

    Hi Pratibha,
    Even I like this vada. I sometimes add dill leaves (sabbasige soppu) or mint leaves.

      prathibalrao responded:
      November 16, 2009 at 2:23 pm

      Hi Gowri,

      I have 2 try ur version of this recipe of adding xome greens to the dough.

    Jayashree said:
    November 16, 2009 at 8:27 pm

    I frequent Malleshwaram very often, & even I am allured by the appetizing aromas of the street foods.You have illustrated the procedure so painstakingly ,that even a novice could churn out dishes like a PRO.

      prathibalrao responded:
      November 17, 2009 at 6:56 am

      Hi Jyashree,

      Thanx 4 ur complementary comments.

    mona said:
    November 17, 2009 at 3:09 am

    Chana dal wadas are one of my favorite snacks. They look yumm.

      prathibalrao responded:
      November 17, 2009 at 6:56 am

      Hi Mona,

      Thanx a lot 4 ur comments.

    Deepti Satish said:
    November 20, 2009 at 5:53 pm

    Hi Prathiba Aunty,
    Yesterday tea time snack was this wada. I made this for the first time in my life and so effortlessly. I managed to get a picture to send you before the whole thing finished. Please let me know how to send the same. Thanks once again.

    Deepti Satish said:
    November 22, 2009 at 1:47 pm

    Thanks Aunty,
    I shall send the pictures soon.

    Supriya said:
    November 23, 2009 at 9:18 am

    Hi Pratibha Aunty,
    Chetambade look mouth watering..this is one of my mom’s favorite snack too and she makes this very often:)) I am planning to come soon to B’lore to visit my parents and am counting days to savor all my “ma kehaat ke” delicacies.

      prathibalrao responded:
      November 23, 2009 at 12:23 pm

      Hi Supriya,

      Thanx a lot 4 ur comments. Do call me up when u come over to Bangalore. I will mail u my number.

    Chetna Rao said:
    December 17, 2009 at 7:07 pm

    Hi Prathiba, planning to make chettambade with drumsticks leaves(nuggesoppu/moringa leaves) for tea today.I was just confirming the recipe and came across this one. Nice illustration.Gowri’s dill leaves also sounds good.

      prathibalrao responded:
      December 17, 2009 at 8:57 pm

      Hi Chetna Rao,

      Please provide me the feed back on your new recipe after u prepare the same. Thanx 4 visiting my blog.

        Chetna Rao said:
        December 17, 2009 at 10:02 pm

        hi Prathiba, I followed exactly your recipe and added the leaves to the dough, came out quite well.The leaves do not give any added flavour but are good for health.Will check all your other recipes too.thx.

    prathibalrao responded:
    December 18, 2009 at 7:21 am

    Hi Chetna,

    Does it change the crispness of the vada cause of the leaves being added????

    Chetna Rao said:
    December 18, 2009 at 6:45 pm

    well no, the vadas were quite crisp.The moringa leaves become just like curry leaves.

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