Ambode | Masala Vada | Chana Dal Fritters

Wednesday, October 21, 2015


Now that Navaratri is here, we  have been visiting Friends & Family to have a look at the Doll Display (Bombe Mane or Golu) & indulging in a lot of good food. 

Navaratri/Dussera is a big thing in Mysore & Bangalore. There will be a Bobme Mane (Traditional Doll Diaplay)in almost every household & Each day during the Nine days, various Sweets & Savouries are made & offered to Godess Durga 

Food Pics



Amode or Chana Dal Fritters is a staple during any festive season. Be it Ugadi or any other festival, Ambode makes an appearance in the traditional menu. 

In the Bangalore/Mysore region,its been a practice to offer Ambode  to Godess Durga on Durgashtami - The 8th Day of the Navratras, when Godess Bhadrakali, the powerful & Fierce form of Godess Durga was incarnated 

 But we don't really need an excuse to make yummy snacks, do we? They taste good Hot & crisp & goes well with a cup of filter Kaapi.

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YOU WILL NEED:
  • 1 cup Chana Dal - Split Bengal Gram
  • 2 Tablespoon Rice Flour
  • 1/4th Cup Grated Fresh Coconut
  • A handful of Coriander Leaves
  • A handful of Mint
  • A handful of Dill Leaves
  • 2 Sprigs of Curry Leaves
  • 10 Green Chilies
  • 5 Dry Red Chilies (Byadagi)
  • A small piece of Ginger
  • Salt as per Taste
  • 2 chopped onions - optional
  • Oil for Deep Frying - I used Sunflower Oil

HOW TO:

Wash Chana Dal under running water & soak in plenty of water for 2 hours. Drain & set aside

In a mixer, Add Coconut, Green & Red Chilies along with ginger & grind into a coarse mixture. Transfer it into a bowl

Add Soaked Chana Dal in the mixture & grind into a coarse paste without adding any water. Add it to the bowl.

Add Rice Flour, Chopped Coriander, Mint, Dill & Curry Leaves. Add chopped onions if using. Add Salt & give it a good mix with your hands.

Heat Oil in a heavy bottom pan, Meanwhile wet your palms & take a lemon sized mixture & flatten them into a round Patties & Keep them ready for deep frying

Drop a bit of the mixture into hot oil to see if it rises immediately to the top, if it does, then the oil is hot enough to be used for deep frying

On low heat, drop the patties one by one gently without over crowding the pan. Once all the patties are in the pan, increase the heat to medium flame & fry for a minute. Gently flip the patties to the other side. Fry them until they are golden brown in colour.

Remove with a slotted spoon & drain on paper towel to remove excess oil. Similarly fry other batches 
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NOTE:

If you find the mixture too dry & crumble, sprinkle some water & incorporate the mixture again. But do not add a lot of water & make it soggy

You can also substitute Rice Flour with 2 tablespoons of roasted Fine Semolina or Chiroti Rava. They too lend a crisp texture

Adding Rice flour makes the Fritters crisp but adding a lot of rice flour makes them hard to chew

I love adding onions to these but avoid during the festivals. But Onions, do add a lot of taste 

You can substitute Dill Leaves with Fresh Methi Leaves

You can also add grated carrots 

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