Ambode (Dill and Bengal gram fritter)

These spicy Dill and Bengal gram lentil fritters are an absolute delight. Made mostly during festivals and celebrations, they are more of a side dish rather than a snack, unlike other fritters.

Dill, know as sabbasige soppu in Kannada is used to make many dishes like stir fry, dal, etc. When added in ambode, they provide an unique earthy flavour that lifts the taste to another level altogether. I sometimes make ambode along with majjige huli (yogurt based curry) for a completely satisfying meal. I soak them in majjigehuli just before serving and they taste absolutely wonderful.
But they taste equally good as an evening snack when served with mint chutney. Well, this versatile fritter tastes great with any and every meal 🙂

Click here for recipe for Majjigehuli

Click here for recipe for mint chutney

To check out other fritter recipes, click here: Onion fritter, Drumstick leaf fritter


ambode dill



Split Bengal gram – 1 cup
Dill – 1 small bunch
Onions – 1 large, finely chopped
Coconut – ¼ cup, grated
Ginger – 1 inch, grated
Curry leaves – 8-10, finely chopped
Coriander leaves – a handful, finely chopped
Green chilli – 3-4 or as per taste
Salt to taste
Oil for deep frying


  1. Wash dill and remove stem. Chop finely
  2. Soak the bengal gram in sufficient water for 3-4 hours
  3. Wash thoroughly and drain the water
  4. Take around three-fourth of the dal along with ginger, coconut and green chilli in a food processor or mixer. Grind into a coarse paste without water
  5. Mix the remaining dal, onion, dill, coriander leaves, curry leaves and salt
  6. Heat oil in a fry pan or kadhai
  7. Take around a tablespoon of batter and make a ball. Keep it on a baking sheet and gently press it to flatten it. Slowly drop it in hot oil
  8. Deep fry in batches on medium heat until golden brown
  9. Drain on a kitchen towel and serve


  • Make sure there is no water added during grinding. Else ambode will not bind together while frying
  • If the ambode breaks during frying, add a tbsp of rice flour or gram flour and mix well
  • Make sure there are is no stem in the dill. Else, they will break the ambode while frying
  • Make sure the oil is hot enough before frying the ambode. To test if the oil is ready, drop a tiny bit of batter into it. If it raises to the top immediately, the oil is ready