Ambade

By UjjU

Ambade & majjige huli! Yum! One of my all time favorite festive food combination. It's made from Lentils.

Ingredients

• 1 cup Chana Dal, soaked in water over night
• 1 big Onion, finely chopped (I did not add onion as we would be offering Ambade to God)
• 3-4 Green chilies, finely chopped
• 1/2 tsp red chili powder
• pinch of asafoetida
• 3-4 Curry leaves
• coriander leaves
• 1 " ginger piece, grated
• 1/4 cup grated Coconut, fresh/frozen (optional)
• 1 tbsp rice flour
• Salt
• Oil for deep frying

Preparation

Step 1

1. Drain out the water completely from the soaked dal & grind it coarsely with coconut, ginger, green chilies, chili powder, asafoetida, rice flour & salt. The ingredients should form a coarse mixture & not a paste.
2. Add curry leaves to the coarsely ground mixture.
3. Heat oil in a heavy bottomed pan at medium flame.
4. Take small dumplings out of the dal mixture & flatten them in between your palms.
5. Drop the ambades one after another into the hot oil & deep fry till each one turns brown.
6. Once done, remove from oil & drain on paper towels.
7. Serve hot with any chutney, immerse it in majjige huli or consume as it is!

While flattening the ground mixture for deep frying, care should be taken not to flatten them too much, else they'll turn out like papads. So I left them a little bit thick.