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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Chattambade | Masala Vade (Mangalorean Style Spicy Bengal Gram Fritters) – Kapi Falhaar

April 1, 2015

Chattambade | Masala Vade (Mangalorean Style Spicy Bengal Gram Fritters) – Kapi Falhaar

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Most of the tea time snacks in Mangalore are deep fried ones, available twice a day – in the mornings, mostly as a mid morning snack and in the evening at tea time. Most of these are deep fried ones and I’ve had many fond memories of enjoying some freshly made, piping hot snacks at small hotels outside my college or around town. In those days when people shopped around on the busy streets of Hampankatta, Mangalore’s popular shopping area, it was customary for them to take a break and have a cuppa accompanied by some traditional snacks. Today’s snack is one of those wonderful snacks that I had as a child along with others – I won’t name all of them as I hope to try each and everyone of them in this series.
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In the local languages of Mangalore, ‘ambade’ means fritters – anything that is deep fried. We prepare various ones with different kinds of fillings and they are usually round, made with ground batter or simply a filling with a coating of gram flour. Today’s snack is a word that is two terms joined together. Chatte (flattened) + ambade (round fritter)  = chattambade. These are discs made out of coarsely ground bengal gram and other spices and deep fried till golden brown. A few whole lentils reserved before grinding the gram and later added to the mixture add to the charm of these discs.
 
Chattambade tastes best with some spicy coconut chutney – all washed down by a cup of piping hot filter coffee!
 
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Most hotels (small eateries) in Mangalore serve these snacks while my most favourite hangouts used to be the Taj Mahal cafe on Temple Road/Car Street and the Mohini Vilas, Hampankatta. Since my mum used to deep fry snacks very rarely I enjoyed them occasionally in these small joints after college, especially on the days when we had special classes.
 
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Since the time I started this new series called the ‘Kapi-Falhaar’ (meaning mid morning/tea time snacks – sweets and savouries) I have been dying to make different kinds of Mangalorean snacks and sweets. Do watch this space for more recipes. The Kapi-Falhaar series will be posted every alternate Wednesday. Do let me have your feedback on it! Write to me at [email protected]
 
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Chattambade | Masala Vade (Mangalorean Style Spicy Chana Dal Fritters)

Delicious disc shaped fritters made out of coarsely ground bengal gram and other spices and deep fried till golden brown are the best tea time snack. Serve with some fresh coconut chutney and wash it all down with some piping hot filter coffee!
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Course: Snack
Cuisine: Mangalorean
Keyword: Fritters, Pakoda
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 692kcal
Author: Shireen Sequeira

Ingredients

  • 1 cup bengal gram (chana dal)
  • 1 small- medium onion, finely chopped
  • 2 green chillies, we used the spicy variety, so deseeded, sliced into roundels
  • 3-4 dry red chillies or 1 teaspoon red chilli flakes, adjust to taste
  • 1 teaspoon cumin (jeera)
  • 10-12 curry leaves finely chopped
  • 1 tablespoon chopped coriander (optional)
  • 1/2″ ginger, finely chopped (optional)
  • 1 pinch of asafoetida (hing)
  • salt to taste
  • oil for deep frying

Instructions

  • Wash 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.
  • Serve hot with chutney and/or ketchup

Nutrition

Nutrition Facts
Chattambade | Masala Vade (Mangalorean Style Spicy Chana Dal Fritters)
Amount per Serving
Calories
692
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
310
mg
13
%
Potassium
 
248
mg
7
%
Carbohydrates
 
132
g
44
%
Fiber
 
50
g
208
%
Sugar
 
12
g
13
%
Protein
 
30
g
60
%
Vitamin A
 
833
IU
17
%
Vitamin C
 
220
mg
267
%
Calcium
 
414
mg
41
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Mangalorean Recipes, Snacks & Savouries, Starters, Snacks & Savouries Tagged With: Chana Dal, Chana Dal Fritters, Chattambade, Kapi Falhaar Series, Masala Vade

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Comments

  1. Sangeetha says

    April 8, 2015 at 8:28 pm

    Thank you Shireen for this recipe. I have been wanting to try these ambades for a long time.
    Have a lovely day.

    Reply
  2. Shireen Sequeira says

    April 26, 2015 at 10:42 am

    @ Sangeetha: Sorry for the delayed response. I hope you have been able to try this recipe 🙂 Do let me have your feedback!

    Reply
  3. Larissa andrade says

    April 4, 2020 at 10:49 pm

    I tried this recipe and totally loved it. I only substituted the green chillies for chilly powder. Followed the recipe exactly and i must say it was really easy and the chattambade tasted just like the store bought ones. So crispy and delicious with minimal effort. Thank you shireen for the amazing recipe. I always thought making this was complicated but you proved it wrong!

    Reply
    • Shireen Sequeira says

      April 9, 2020 at 4:45 pm

      Thank you so much for your great feedback Larissa!! So glad to hear that the recipe worked for you. Happy that my recipes help you 🙂

      Reply
  4. Reva says

    April 28, 2020 at 3:58 pm

    Hi Shireen, can we shallow fry or bake these in oven for a healthier option?

    Reply
    • Shireen Sequeira says

      April 28, 2020 at 8:15 pm

      Hi Reva,

      I have never tried either of these options. Not sure about baking but you could try shallow frying. Just make them slightly flatter in the centre and fry on a medium low heat.

      Reply
      • Nayakmaam says

        March 27, 2021 at 10:34 pm

        Hi Shireen. Thank you for sharing the recipe. Yes, I did bake it instead of frying it. I applied half a teaspoon of oil on a silver foil wrapper, 240C temp (or mark7) for 10 minutes on a preheated oven. It came out very well. I had to turn them upside down at 5 minutes (as we do with frying) to get both sides crispy and brown.

        Reply
        • Shireen Sequeira says

          March 30, 2021 at 12:52 pm

          Hello Nayakmaam,

          Thank you for the great feedback! Next time I’m going to try your method of baking them instead of deep frying them!! Thanks for sharing!

          Reply
  5. Teju says

    October 25, 2020 at 2:26 pm

    Hi, tried it today… It was tasty…. Tumba chennagide… Thank you…

    Reply
    • Shireen Sequeira says

      October 30, 2020 at 7:52 am

      Hi Teju,

      Thank you so much for the lovely feedback!! Bahala santhosha!!

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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