Aambode is a deep fried snack. savory dish prepared with chick pea lentil. Aambode is indispensable in a traditional festival menu of South India particularly Mysore/Bangalore regions. Aambode with majjige huli/aambode with Holige is a very typical combination. Puffing hot Aambode with piping hot coffee can be a great evening snack combo.
Ease- moderate
Preparation time - 1/2 hr
Cooking time - 1/2 hr.
Ingredients
- Chick pea lentil - 250 gms
- Ginger - 2-3 inches
- Coriander- 1 small bunch (6 -7 sprigs)
- Green chillies - 5 - 6 (depending on the potency of chilly and your taste)
- Curry leaves - 2-3 sprigs
- Mint (Pudina) - 1 small bunch
- Grated coconut - 1 cup
- Hing (Asafoetida) - 8 -10 granules
- Salt - (1 - 11/4 spoon) - to taste
- Oil for deep frying
- Wash and soak channa dal in water for 2 - 2 1/2 hours
- Wash, dry and finely chop coriander, curry leaves and mint leaves
- Grate coconut
- Make a smooth paste of hing, salt, green chillies and ginger.
- Drain water completely from the channa dal and grind it coarsely (dalia grain consistency).
- Mix ground dal, masala paste, chopped coriander, mint, curry leaves and coconut thoroughly by hand in a wide bowl. (do not knead).
- Make lemon sized balls, flatten them by gently patting on your palm and fry them in hot oil under medium flame, till reddish brown.
Tips
- Drain water completely before grinding dal
- Dal should not be ground into smooth paste/ to get crisp vadas dal has to be coarse.
- Finely grated coconut will add to crispness
- While flattening give a gentle pat, to get a crisp outer crust and soft inner core.
- If flattened too much vadas will become hard.
- Deep fry on medium flame slowly for best results.
- Pea nut oil is best suited for frying
- Never let the oil smoke
- Masala vada can be prepared by adding chopped greens like dil, mint and cinnamon powder to the dal wada mix
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