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
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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
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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.
