Mangalore is a city where people like to eat snacks which are mostly deep fried, there are many variety of deep fried snacks like goli baje , ammbade, buns , podis which are made from many vegetables..etc... these are mostly street snacks, we can basically smell them during midday and evenings ..my dad is a huge fan of these snacks...he ends up in Taj Mahal restaurant to eat them when his taste buds remind him for them.
In my house I usually make these for iftaar during the holy month of Ramadan...today I made chattambade for iftaar which means flattened flitters . It is a very easy snack . This is usually served with a coconut chutney which is a basic one with few ingredients and easily made.
Do try and give a feed back..
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Ingredients
- 1 cup bengal gram (chana dal)
- 1 medium onion
- finely chopped 2 green chillies
- 3-4 dry red chillies or 1 teaspoon red chilli flakes
- 1 teaspoon cumin (jeera)
- 10-12 curry leaves finely chopped
- 1 tablespoon chopped coriander leaves
- 1 pinch of asafoetida (hing)
- 1/2 inch ginger grated
- salt to taste
- oil for deep frying
- Ingredients for coconut chutney
- 3/4 th cup grated coconut, 1 small onion ,1 inch ginger, chopped 2 green chillies, half of small raw mango chopped ( if you dont get raw mango add tamarind 1tsp), 3-4 curry leaves (karipatta) ,salt to taste
Directions
- 1Wash and soak the chana dal in plenty of water for 3 - 4 hours, for best results soak it overnight. After the soaking period, drain the water and reserve 2 tablespoons of dal aside.
In the dry grinding jar of your mixie coarsely grind the dry red chillies (they should be flaky, not completely powdered). Add the soaked chana and salt to taste and coarsely grind it (pulse it a few times till you get a very grainy mixture - do not grind it to paste). Remove into a bowl
To the bowl add chopped onions, chopped ginger, sliced green chillies, chopped coriander, chopped curry leaves, cumin and hing. Now add the reserved whole chana dal. Mix well and divide the mixture into 8-10 equal portions.
Wet your palms with water and roll each portion into a ball and flatten it into discs
Heat oil for deep frying on a medium high heat. To check readiness of the oil drop a tiny ball of the prepared mixture into the pan. If the ball sinks down, the oil is not hot enough yet. If it floats up within 2-3 seconds with several tiny bubbles around it, the oil is ready for frying.
Gently slip 2-3 discs into the hot oil ( do not overcrowd the pan - fry in batches if your pan is small) and fry until golden brown on both sides. Use a perforated spatula to spoon them out and drain excess oil against the pan before placing them on an absorbent kitchen tissue.
Method for chutney:
Grind all the ingredients with very little water to yield a thick coarse paste (don't grind it too fine). Transfer into a bowl & serve it with chattambade
