March 25, 2007

VCC 363 - Dhalwada/Chattambade

This heirloom Mangalorean dish recipe is kindly contributed by Karishma to the group cookbook project - You Can Cook' for 'Feed a Hungry Child' campaign.

Dhalwada/Chattambade (Bengal gram Nuggets) recipe

1 cup channa dhal
1" ginger
1 medium onion
3 green chiilies
1/2 tsp corriander powder
8-10 stalks fresh corriander leaves
Salt to taste
Oil for frying

Method: Rinse & soak the channa dhal overnight. In the morning, grind coarsely without any water (its better if some gram pieces are still whole). Mix with finely chopped onions, ginger, chillies, corriander leaves & corriander powder. Add salt to taste. Shape into flat wadas in your palm & deep fry till golden. Serve hot with mint or corriander chutney or tomato sauce.

Kim's Notes: Some people add a little soda bicarb to get them to fluff up. A variation on this is to add 1/2 cup of finely grated or coarsely ground fresh coconut. If you need to add water when grinding in a modern food processor, dry it out by adding besan once ground. Complete comfort food in Mangalore. Akin to Pakodas of Northern India.

Over to volunteering taste-testers for a picture and result's report.

VCC: VCC Q4-2006: FAHC: FAHC-campaign