Masale vade recipe | How to make masala vada | Chattambade | Ambode
By Latha on November 3rd, 2016
Masala vada or masale vade recipe explained with step by step pictures and a video. Masala vada is a very popular and tasty snacks or fritters recipe in Indian state of Karnataka. In Karnataka masala vada is familiar by names masale vade, masala vade, chattambade and ambode. Masala vada or masale vade is prepared using split gram dal or chana dal (kadle bele) and few other spices. 2 types of ambode or chattambade is explained here.
For the type 1, which is commonly called as masala vada or masale vade, I have used gram dal, green chili, ginger, curry leaves, coriander leaves, asafoetida and dill leaves. Onion is an optional ingredient in this type. You can add finely chopped onion or cabbage pieces to make the vadas soft.
And for the type 2, which is commonly called as ambode or chattambade, I have used gram dal, red chilli, curry leaves, ginger, asafoetida and coconut pieces. Onion is not used in this type.
We all know masala translates to spices and that's why the name masala vade. Coming to the name "chattambade", chatte means flat and ambode is a common word. Since we are using palms and making flat vadas, it is called by name chattambade.
If you are a health freak and would like to avoid deep fried snacks then you must check my healthy nuchinunde or steamed spicy dal dumplings and kadle usli recipes. They are very healthy and tastes great.
If you are looking for more snacks recipes then do check our snacks section. Also I feel you should definitely look in to some of the tasty snacks recipe like congress kadlekai or spicy peanuts, maddur vada, nippattu, crispy chili bajji, mangalore bajji, stuffed mirchi bajji, aloo bonda, avarekalu mixture, baby corn golden fry and onion pakoda.
I have made a video on chattambade (Type 2) recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 4 hours
Cooking time: 30 min
Serves: 12
Ingredients for masala vada (Type1): (measuring cup used = 240ml)
- 1/2 cup gram dal or chana dal or kadle bele
- 1 - 2 green chillies
- 5 - 6 curry leaves finely chopped
- 1 tbsp finely chopped coriander leaves
- 1 tsp finely chopped ginger
- A generous pinch of asafoetida
- 2 - 4 tbsp finely chopped dill leaves or sabsige soppu
- Salt as per your taste
- 1/2 finely chopped onion or little cabbage (optional)
Ingredients for chattambade (Type2): (measuring cup used = 240ml)
- 1/2 cup gram dal or chana dal or kadle bele
- 2 - 3 red chillies
- 7 - 8 curry leaves finely chopped
- 1 tsp finely chopped ginger
- A generous pinch of asafoetida
- 1 tbsp finely chopped coconut
- Salt as per your taste
Instructions for making masala vada or masala vade (Type 1):
- Rinse and soak gram dal or chana dal for 4 hours.
- After soaking drain the water and coarse grind the dal without adding any water. You can add green chilli also while grinding. I just finely chop them and add.
- Transfer it to a wide bowl. Add in all other ingredients like chopped green chili, ginger, curry leaves, coriander leaves, dill leaves (sabsige soppu), asafoetida and salt.
- Give a quick mix. Do not add any water. Now if you want soft vadas then you can add finely chopped onion or cabbage. I will add it to a small portion as my son likes soft vadas.
- Next take a lemon sized "dal and spice mixture" and prepare flat vadas using your palms. Press gently between the palms to get the flat shape. Actually it should be little thick in the middle and thin towards the border. It happens naturally when you press between the palms.
- Heat oil in a deep frying pan and deep fry the vadas under medium flame.
- Fry them until light brown and bubbles are stopped. Do not over fry them. Finish frying all and enjoy with a cup of coffee or tea.
Instructions for making chattambade or ambode (Type2):
- Rinse and soak gram dal or chana dal for 4 - 5 hours.
- After soaking drain the water completely.
- In a mixie jar take red chillies and chopped ginger.
- Add in soaked gram dal (or kadlebele) and salt. Coarsely grind the dal without adding any water.
- Transfer it to a wide bowl. Add in chopped curry leaves, asafoetida and coconut pieces.
- Give a quick mix. Do not add any water. Next take lemon sized "dal and spice mixture" and prepare flat vadas using your palms. Press gently between the palms to get the flat shape. It shall be little thick in the middle and thin towards the border. It happens naturally when you press between the palms.
- Heat oil in a deep frying pan and deep fry the vadas under medium flame.
- Fry them until light brown and bubbles are stopped. Finish frying all and enjoy with a cup of coffee or tea.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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