Ambode or masala vada is one of the staple dishes on festive occasions. It is also one dish that can be made and served in a number ways.
By Nandita Nataraj
- Chana dal or bengal gram- 180gm or 1 cup, soaked in enough water for 2 hours
- Carrot- 1 small, peeled and grated (optional)
- Grated Cabbage- ¼cup (optional)
- Rice flour- 2tbsp
- Salt to taste
- Green chili- 2, finely chopped
- Curry leaves- 8-10, finely chopped
- Coriander leaves- 2 tbsp, finely chopped
- Grated fresh coconut- 2tbsp
- Hing- A big pinch
- Oil to deep fry.
- Drain the soaked lentils and pulse in a blender for five to six times. The lentils should not be ground to a fine paste. It is ok if the some portion of the lentil is left whole.
- Transfer the coarsely ground chana dal to a large bowl and add the grated carrot, cabbage, rice flour, salt, coconut, green chili, coriander leaves, curry leaves and hing and mix well.
- Heat oil in a wok. To check if the oil is hot enough for frying, drop a small portion of the lentil mixture into the oil. If it rises to the surface immediately, then the oil is ready for frying.
- Pinch a small lemon sized portion from the lentil mixture, shape them into balls and flatten them slightly in your hands and gently slip it into the oil.
- Deep fry the vadas on medium high heat till they are brown on both sides.
- Remove the fritters from the oil using a slotted spoon and drain on an absorbent paper and serve immediately.
- Repeat the same procedure with the rest of the lentil mixture.