Ambode : Karnataka style vade / vadai

 

 

Ambode : is a Karnataka style crispy deep fried snack. It is akin to the masala vadai prepared in the Tamilnadu sans garlic,fennel seeds and mint leaves. This vade is an integral part of wedding,feast and festival menu. During religious rituals,this vade is prepared without onions. My mom is an adept in preparing perfect,crispy ambodes. This is the first time,I tried this snack. My maiden attempt in Ambode turned out to be quite successful.

 

 

INGREDIENTS

GRAM DAL- 1 CUP

TOOR DAL- 1 TBSP

GINGER- 1 INCH

CUMIN SEEDS- 1 TSP

RED CHILLIES- 3 NOS

GREEN CHILLIES- 2 NOS

ONION- 2 NOS

 

CHOPPED CORIANDER LEAVES- 2 TBSP

 

CURRY LEAVES- 1 SPRIG

 

SALT TO TASTE

 

 

PROCEDURE

Soak gram dal,toor dal for 2 hours separately.

Retain a tbsp of soak gram dal for mixing. Drain the water from the lentils thoroughly. Now in a mixer jar,take both the lentils,ginger,red chillies,raw coriander seeds,cumin seeds to a coarse paste.

Transfer the ground contents to a wide bowl and chopped onions,salt,chopped coriander leaves,curry leaves and the retained lentils and mix well.

Take a plastic sheet and grease some oil. Now flatten the mixture on the sheet.

 

Heat oil in a pan. When it is hot enough,slide the flattened dough one by one gently in the oil. Fry on both sides till it turns crisp with golden brown hue.

NOTE :

 

The purpose of retaining a handful of soaked lentil, is for imparting crispy texture.

While grinding lentils,make sure that there is no water. You can add a 2 tsp for if your blender gets stuck. Because the thicker the batter,the crispier the ambodes.

If you aren't adding onions,then add asafoetida for the flavour.

Temperature of oil is of paramount importance for getting crispy,crunchy texture . Hence,always maintain medium flame while frying a y kind of snack.

If the ground mixture turns soggy,then you can either add gram flour or rice flour for binding.