Ambode (dill and Bengal gram fritters) recipe.
These spicy dill and Bengal gram lentil fritters are an absolute delight. Ambode is also called masala vada in many parts of India. Made mostly during festivals and celebrations, they are more of a side dish rather than a snack, unlike other fritters. When making it for festivals and pooja, skip the onions. They taste equally good without them.
Dill, know as sabbasige soppu in Kannada is used to make many dishes like stir fry, dal, etc. When added in ambode, they provide a unique earthy flavour that lifts the taste to another level altogether. I sometimes make ambode along with majjigehuli (yogurt-based curry) for a completely satisfying meal. I soak them in majjigehuli just before serving and they taste absolutely wonderful. Snack, side dish, part of festivals – this versatile and delicious dish goes very well with every meal.
To make ambode (dill and Bengal gram fritters), I grind together soaked Bengal gram, coconut, green chilli and ginger. I combine it with washed and cleaned dill leaves, coriander leaves, onion, curry leaves, and salt. I then pinch out a small portion, flatten it and deep fry.
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 majjige huli.
Click here for recipe for mint chutney.
Ambode served as a part of thali