Ambode Recipe

Cooking Directions

• STEP 1.Soak chana dal in water for 2 hours, then drain.
• STEP 2.Grind the soaked dal with ginger, green chilies, and curry leaves to a coarse paste.
• STEP 3.Transfer the mixture to a bowl and add finely chopped onions, coriander leaves, salt, and spices.
• STEP 4.Mix well to combine all the ingredients.
• STEP 5.Heat oil in a deep pan for frying.
• STEP 6.Take small portions of the mixture and shape them into small balls.
• STEP 7.Carefully drop the balls into the hot oil and fry until golden brown and crispy.
• STEP 8.Remove from the oil and drain on a paper towel to remove excess oil.
• STEP 9.Serve hot with coconut chutney or tomato ketchup.

Cooking Tips

• Make sure to soak the chana dal for at least 2 hours to ensure it becomes soft and easy to grind.
• Do not grind the dal into a smooth paste, it should be coarse for a crunchy texture.
• Adjust the spice level according to your preference by adding more or fewer green chilies.
• Fry the ambode in small batches to ensure they cook evenly and become crispy.
• You can also add grated coconut or chopped mint leaves for extra flavor.

Storage and Serving

• Ambode is best served hot and crispy.
• If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
• To reheat, place the ambode in a preheated oven at 350°F (180°C) for a few minutes until heated through.
• Serve as a snack or as a side dish with a meal.