Sep 13, 2007

Ambode

What you need to make Ambode
  • Kadlebele (Channa Dal)- 1 cup
  • Onion - 1/2 cup - 3/4 cup
  • Coriander - 3 strands (optional)
  • Green chillies / Red Chillies - 3 (more if you like it spicier)
  • Salt
  • Asafoetida - 1/4 tsp
Preparation for making Ambode
  • Soak Kadlebele for 5-6 hours to make it soft
  • Coarse grind the kadlebele along with coriander and chillies. Do not make it a very fine paste.
  • Cut the onions into really small pieces. You could grind it along with the bele but I like it when I encounter onion pieces in my mouth :)
Method to make Ambode
  • Take the ground mixture and add salt as required and also add asafoetida. Mix well like you would dough.
  • Adding water to the dough is optional because the soaked lentils itself gives out some water when ground.
  • The consistency should be good enough to make loose balls in our hand. (Do not imagine it will be smooth or solid like jamun balls)
  • Heat oil in a frying pan.
  • Roll the dough into a ball and lightly flatten the top of the ball. Do not press too hard. (It should be saucer shaped). Put this into the oil and deep fry.
You know its done when it turns to a darker brown just like in the picture below :

My fundas
Its great to eat Ambode with coconut chutney but its good just by itself.
A variation to Ambode is to put Pudina (Mint) leaves while grinding it. Gives it a fresh tangy flavour.
Eat hot :)
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