You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Evening Snacks > Chatambade, Masala Vade, Chattambade Chatambade, Masala Vade, Chattambade by Tarla Dalal The addition of curry leaves, either as a seasoning or a flavouring agent, is a salient feature of South Indian cooking. This South Indian delicacy stands testimony to this, with the distinct flavour and aroma of curry leaves wafting through the air and kindling your gastronomic juices into full-throttle.You can also try other South Indian style vada recipes like Rava Vada or Medu Vada . 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Show me for chatambades. Ingredients 1 cup chana dal (split bengal gram)2 whole dry kashmiri red chillies , broken into pieces2 tsp finely chopped green chillies1 tsp cumin seeds (jeera)1/2 cup finely chopped onions4 tbsp chopped coriander (dhania)1/2 cup freshly grated coconut2 tbsp roughly chopped curry leaves (kadi patta) salt to taste coconut oil or any other oil for deep-frying Fried coconut chutney for serving Method MethodClean, wash and soak the dal overnight. Drain and keep aside.Combine the dal, red chillies, green chillies, cumin seeds and a little water and blend in a mixer to a coarse paste.Add the onions, coriander, curry leaves and salt and mix well.Divide the mixture into 20 equal portions and shape each portion into a small round.Heat the oil in a kadhai and deep-fry till they turn golden brown in colour. Drain on absorbent paper. Serve hot with fried coconut chutney. Nutrient values per chatambadeEnergy89 calProtein1.9 gCarbohydrates5.6 gFiber1.6 gFat6.5 gCholesterol0 mgVitamin A97.1 mcgVitamin B10 mgVitamin B20 mgVitamin B30.2 mgVitamin C1.3 mgFolic Acid12.6 mcgCalcium7.5 mgIron0.5 mgMagnesium0 mgPhosphorus0 mgSodium6.5 mgPotassium64.8 mgZinc0.2 mg