Ambode or Masala Vada
- Total Time: 30 mins
- Yield: 1 dozen 1x
Description
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.
Ingredients
- 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- 1/4cup (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.
Instructions
- 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.
Notes
The use of rice flour is optional. But I feel that rice flour apart from absorbing excess moisture also makes the fritters crisp. You can also substitute, the coriander leaves with mint leaves or the cabbage with onion or corn. Trust me the this is one dish which has endless variations. You can also add a little more zing to these fritters by sprinkling some chaat masala on the fritters before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Indian
Frequently Asked Questions
How fine should I grind the chana dal, and does it matter if some lentils stay whole?
Pulse the soaked chana dal just 5 to 6 times in the blender. Keep it coarse, not a smooth paste, and it is fine if some lentils remain whole. That rough grind gives ambode their characteristic dense, slightly chunky bite.
How do I know the oil is hot enough before frying?
Drop a small piece of the lentil mixture into the oil. If it rises to the surface immediately, the oil is ready. Fry on medium-high heat until the vadas are brown on both sides, then drain on absorbent paper and serve right away. 
What does rice flour do in this recipe, and is it required?
It is optional, but I feel it does two things: absorbs excess moisture and makes the fritters noticeably crisper. Two tablespoons is all you need.
Can I substitute any of the vegetables in the filling?
Absolutely. Swap coriander leaves for mint, replace the cabbage with onion or corn, or add a sprinkle of chaat masala over the finished fritters for extra zing. This is one of those dishes that invites variation.
