Ambode is a Masala Vada prepared during any festive occasion in the region of Karnataka. Ambode is prepared using soaked chana dal with dill leaves. These spicy lentil fritters are a must have for any occasion and a famous street food served across all parts of South India. They serve as great tea time snack and goes well with a plate of your favorite variety rice.
- 1 cup Chana dal (Bengal Gram Dal)
- 1/2 cup Dill leaves , chopped
- 1/4 cup Coriander (Dhania) Leaves , chopped
- 1 Onion , finely chopped
- 6 to 7 Green Chillies , adjustable
- 1 inch Ginger , finely chopped
- 3 tablespoons Rice flour
- Salt , as required
- 1/2 teaspoon Turmeric powder (Haldi)
- pinch Asafoetida (hing)
- Cooking oil , for deep frying
To begin making the Ambode recipe, soak Chana Dal in water for about 4 hours or overnight.
Wash the dal thoroughly and grind soaked dal without water into a coarse paste.
In a bowl, add grounded dal, chopped onion, green chilies, turmeric powder, salt, hing, dill leaves and coriander leaves. Combine them together.
Season it with salt. Make small balls out of the dough.
In a Wok/kadai add oil and heat it over the medium flame.
Take a ball in your hand and press them with your hand into small round circles.
Once the oil is hot, add the circles into it and fry until both the sides turn golden in colour.
Ensure you fry the vada over medium heat. Repeat the same for the remaining balls.
Serve Ambode along with any other chutney of your choice.