Click it and Unblock the Notifications
Latest Updates
-
Authentic Indian Style Arrabiata Pasta Recipe -
Saree, But Make It Denim: Madhuri Dixit’s Denim Saree Look Breaks The Internet -
Think Twice Before Eating Street Food Wrapped In Newspaper, FSSAI Issues Warning -
Pride Month 2026: Inspiring LGBTQIA+ Firsts In India That Built Visibility, Representation And Change -
World Food Safety Day 2026: Can Carrot Extract Help Fake Ghee Evade Detection? An IIT-BHU Study Reveals How -
Easy Aloo Posto Recipe: A Bengali Lunch Delight -
Who Was Salim Kumar? The National Award Winner Behind Countless Laughs Passes Away At 56 -
Adhik Bhanu Saptami 2026: Significance, Puja Vidhi, Surya Mantras And The Role Of Ravi Yoga And Adhik Maas -
Gujarati Style Aamras Recipe: A Taste of Summer Breakfast -
World Food Safety Day 2026: Date, Theme, History, Significance, and Everything You Need to Know
Ambode Recipe: How To Make Masala Vada
Ambode is a popular snack of Karnataka and is called by different names in the rest of the southern region. The masala vada is prepared during festivals as well. Here is a detailed procedure along wit
Ambode is a famous snack of Karnataka that is prepared for almost all festivals and is an essential as a part of all South Indian wedding meals. In Tamil Nadu, ambode is known as parupu vada or masala vada. In Kerala, the masala vada is eaten with a hot cup of chai, especially during the rainy season.
The masala vada is prepared by frying the chana dal batter with all other spices added to it. We generally make it with onions, as it gives a good flavour; however, if it is made for festivals, we tend to omit the onions.
The chana dal vada is easy to make once the dal is soaked. If you want to try this recipe at home, continue reading for the step-by-step procedure along with the images and a video.
AMBODE RECIPE VIDEO
Recipe By: Kavyashree S
Recipe Type: Snacks
Serves: 10 pieces
-
Kadale bele (chana dal) - 1 bowl
Water - 2 glasses
Grated coconut - 1 cup
Green chillies - 4 large
Ginger - 1 inch piece
Coriander (chopped) - 1 cup
Sabbasige soppu (dill leaves) - 1 cup
Salt to taste
Oil for frying
-
1. Take chana dal in a bowl and soak it in water for 4-5 hours.
2. Add the soaked chana dal and grated coconut to a mixer jar.
3. Further, add green chillies and ginger in the jar.
4. Grind it coarsely.
5. Transfer it to a bowl.
6. Add chopped coriander, dill leaves and salt.
7. Mix well.
8. Roll it into small ladoo-sized balls.
9. Meanwhile, heat oil in a pan for frying, on medium flame.
10. Flatten the ball slightly and drop it in the oil.
11. Flip it over and fry until all the vadas turn golden brown.
- 1.Usually onions are added to the preparation; however, for festivals, you could omit the use of onions.
- 2.The dill leaves are an option.
- 3.The vadas must be fried on medium flame for these to be cooked right.
- Serving Size - 1 piece
- Calories - 150 cal
- Fat - 3 g
- Protein - 4 g
- Carbohydrates - 20 g
- Fibre - 5 g
STEP BY STEP - HOW TO MAKE AMBODE
1. Take chana dal in a bowl and soak it in water for 4-5 hours.
2. Add the soaked chana dal and grated coconut to a mixer jar.
3. Further, add green chillies and ginger in the jar.
4. Grind it coarsely.
5. Transfer it to a bowl.
6. Add chopped coriander, dill leaves and salt.
7. Mix well.
8. Roll it into small ladoo-sized balls.
9. Meanwhile, heat oil in a pan for frying, on medium flame.
10. Flatten the ball slightly and drop it in the oil.
11. Flip it over and fry until all the vadas turn golden brown.
Continue with Google