Tuesday, April 15, 2008
Bengal gram/ Channa dal-2 cups
Onion or Cabbage(chopped)- 2 tbsp
(I have added cabbage)
Mint leaves(finely chopped)- 1 tbsp
Green chillies- 4-5
Ginger grated- 2 tsp
Coconut grated- 1/2 cup
Curry leaves- 6-8
Coriander leaves- 2 tbsp
Hing- a pinch
Salt to taste
Oil for deep frying
Soak the Bengal gram for 2 hours, rinse and strain( all the water should be drained completely to get the ambodes crisp)
Grind the Bengal gram to a coarse batter with Ginger,green chillies.Add coriander leaves,cabbage chopped,mint leaves,hing,salt to the batter.
Shape the mixture into small balls, flatten them slightly.
Heat oil in a deep fryer/kadai and fry the Ambodes/vadas few at a time until light brown on both sides.
Serve hot with Chutney/Tomato ketchup
Ambodes tastes yummy when soaked in Rasam or Curd