Spicy lentil fritters. Ambode is prepared during festivals and other occasions like weddings, house warming ceremonies etc., in Karnataka.
Cuisine: South Karnataka
Time Required: 30 Minutes + Soaking Time
Ingredients:
1 Cup Kadalebele / Channa Dal / Bengal Gram
4 Green Chilies, Chopped finely
2 sprigs Curry Leaves, Chopped
4 sprigs Coriander Leaves, Chopped
1/2 tsp Asafoetida/Hing
1 Cup Fresh Grated Coconut
4 – 5 Dry Red Chilies, Coarsely ground
Oil for deep-frying
Salt to taste
Method:
Soak Dal for 2hrs. Grind the Dal coarsely without using water. Remove to a mixing bowl.
Add all the other ingredients and mix well. Heat Oil in a kadai.
Shape the mixture into flat, small and round patties/ vadas and deep fry on low flame till golden brown.
Serve with Rice and Saaru/Rasam or Rice and Majjigehuli/Yoghurt based curry or drowned in Gojju known as Gojjambode. Can be served as an evening snack with Coffee.
Related Images:
Takes me back to 1940-50s.
Grand-Ma used to make all these. 200% Brahmin cooking.
Hi Birti,
You are right that this is a recipe from the Brahmin’s kitchen 🙂
Regards,
Shantha
this is just the way that i make ambode during festivals.
for a normal evening snack i add finely chopped onions and sabbasige soppu,tastes great with kayi chutney
I make masala vada with onions too, Anjali and they are so Yum with a cup of hot filter coffee.
How many can you make with one cup of unsoaked kadalabele?