Bajji Amboda, aka Gojju Ambode, takes inspiration from the Curd Vadai. It is an authentic cuisine from Tamil Nadu and Kerala. They are typically made during auspicious days and celebrations, and unlike other fritters, are much beyond a tasty deep-fried treat. They are vegan and healthy. The recipe varies regionally but this Udupi-style Bajji Curry will surely hit the spot.
While the bajjis are prepared with urad dal batter, the curry is a smooth blend of rich coconut along with aromatic spices. All in all, the delicacy makes a gratifying, filling lunch. Soaking bajjis in a tangy, sweet and spiced-up curry is definitely delightful and tempting. The combo has an exceptional, wholesome flavour that elevates the taste to a whole new level.
Bajjis, or bondas, is basically a deep-fried fritter or appetiser, originated in Karnataka, India. It is today, a popular dish made all-over South Asia. Amboda is also called masala vada or dal vada. Bajji Amboda is served regularly as a great snack, side dish, or a festival food during traditional days, hence prepared without onion and garlic.
Here’s the recipe for Bajji Amboda.
Preparation time: 3 hours 20 minutes
Cooking time: 30 minutes
Servings: 18
Ingredients:
1 tsp salt
A few curry leaves
For the bajjis:
- 1 cup urad dal
- ½ cup ice-cold water
- Oil, for deep-frying
For the gravy:
- 1 cup grated coconut
- 1 tsp mustard seeds
- 5 red chillies
- Marble-sized tamarind
- Marble-sized jaggery
- ¼ tsp asafoetida
- Water
Method:
For the bajjis:
- Take a large bowl, add washed lentils and enough water. Soak the dal for 3 hours.
- In a grinder, transfer the soaked dal.
- Add the ice-cold water. Grind well to form a thick and light batter.
- Remove the grounded dal batter in a mixing bowl.
- Beat the batter for 5 minutes to push air into it making it more fluffy.
- Once checked, add in salt and finely chopped curry leaves.
- Mix thoroughly for an even flavour.
- Now, take a large pan and heat enough oil to deep fry the bajjis.
- Form small ball-sized bajjis and drop them one-by-one into the oil.
- Deep fry them over medium flame until it turns crispy and golden brown.
- Transfer the cooked bajjis to a separate plate. Keep aside.
For the curry:
- In a mixer, combine grated coconut, mustard seeds, red chillies, tamarind, jaggery, salt and water as required. Blend well to form a bright red puree.
- Transfer the mix in a heated pan. Add water, asafoetida, salt, and curry leaves. Stir thoroughly.
- Bring the coconut curry to a boil.
- Once cooked properly, move the curry into a large bowl and drop the dal bajjis.
- Keep it at rest so the bajjis can infuse the curry and flavours.
- Enjoy and serve.
