"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
The Konkani word "Chettambade" indicates flat vadas/fritters. It also goes by the name "daal vada" in Mumbai. I tried to recreate my grandma's signature recipe which used to be crispy from outside and soft from inside.
Chana Daal Fritters
1 cup chana daal, soak for 4 - 6 hours
Grind to a coarse paste
Drained daal, leave 2 tbsp daal aside
1" ginger, peeled
3-4 byadgi chilies
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 cup fresh coconut (you can use more if you please)
salt to taste
Mix in the batter
2 tbsp drained daal
2 sprigs curry leaves, torn
2 tbsp fresh coconut pieces/naarLachya KaataLya
1/4 cup finely chopped red onion
2 tbsp chopped cilantro/coriander leaves
Oil for deep frying
1 tbsp super hot oil for mohan
1. Drain soaked daal. Keep 2 tbsp daal aside.
2. Grind the daal with remaining ingredients for grinding.
3. Stir in 2 tbsp daal and curry leaves, coconut pieces, onion and cilantro.
4. Heat oil for deep frying.
5. Add 1 tbsp super hot oil to the batter. This makes vadas crispy and fluffy.
6. Make 16 small balls. Flatten them with hand.
7. Deep fry the vadas till they are darkish brown in color.
1. Frying these vadas can be tricky. They will appear to be ready but may not be cooked through. So make sure to fry on medium to low heat. So they are cooked well but not burnt.