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
- 1 cup split Bengal gram
- 1 small bunch dill (sabbasige soppu)
- 1 large onions finely chopped
- ¼ cup coconut grated
- 1 inch ginger grated
- 8-10 curry leaves finely chopped
- A handful coriander leaves finely chopped
- 3-4 green chilli or as per taste
- Salt to taste
- Oil for deep frying
- Wash dill and remove the stem. Chop finely
- Soak the Bengal gram in sufficient water for 3-4 hours
- Wash thoroughly and drain the water
- 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
- Mix the remaining dal, onion, dill, coriander leaves, curry leaves, and salt
- Heat oil in a fry pan or kadhai
- 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
- Deep fry in batches on medium heat until golden brown
- 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 tablespoon 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 rises to the top immediately, the oil is ready