June 16, 2010

Ambode/Dal vada

I found this recipe here. I have written down my measurements below. I followed the procedure though.

Chana dal: 1 cup
Green chillies: 1
Dry red chillies: 2
Pepper corns: 1/2 tsp
Jeera: 1tsp
Hing: a pinch
Curry leaves: 7-8 small
Coriander leaves: 1 cup chopped
Grated fresh coconut:1/2 cup
Cinnamon: 1/2 tsp powder
Ginger:1 and 1/2 inch
Salt to taste
Ghee: 2 tbsp
Raw rice flour: 1 tbsp
Oil for frying
Onions: 1 small Finely cut
Garlic: 1 small clove


Wash and soak the chanadal with hing, peppercorns, jeera, green chilies and red chilies for 1 hr. Crush the cinnamon and cloves separately (this will not get crushed with the other ingredients, if ground together in the mixer).

Drain the soaked chanadal with other ingredients to remove all water and grind coarsely with curry leaves ,ginger,crushed cinnamon and cloves and salt. Transfer to a bowl and mix the grated coconut, rice flour, finely cut coriander leaves and ghee. If using onion and garlic, add the finely cut onions and crushed garlic also. Mix well.

(Ambode mixture)

Make small balls of the ground mixture. Heat oil in a pan. When the oil is hot, reduce the heat, but retain the temperature of the oil. Take the prepared balls in your palm and pat lightly with the fingers and slide into the hot oil, one by one. Turn the ambodes once inside the oil, so that both sides get cooked evenly.

Remove from oil, when both sides are cooked, drain and serve the crispy ambodes with pudina chutney or tomato sauce.

The less experienced can pat the ambodes on a plastic sheet and gently slide them into oils, taking care not to splash the oil.