Ambode - Karnataka Masala Vada — KarthisKitchenStudio

Ambode – Karnataka delicacy prepared with Chana Dal and Dil leaves, perfect for a winter evening!

Days are getting shorter and Nights are getting longer. Yes! Winter is here. And the temperature dropped down below zero today. I always feel to get buried inside my comforters and watch my favorite Netflix series rather than getting dressed up myself and walk with high heels boots in freezing weather to my work. That sounds great! But I had so much on my table and I don’t want to pile up. I struggle with my winter blues every day and push myself out. The another weird thing I experience during every winter is unusual cravings. Sometimes I crave for a hot cup of cocoa with marshmallows and on the other day, I crave for spicy hot chilly fritters. They don’t follow a pattern! Today was one such day where I badly needed hot spicy vadas that would be a perfect companion for a cup of chai. Masala Vadas ! Mmm, how delicious it would be to watch the snowy evening with Perfect crispy vada and Indian masala chai. Pure bliss! And you know what, I got an amazing view of the entire city from my 8th-floor balcony. Now, to the recipe.

Ambode is a masala vada prepared during any festive occasion in the region of Karnataka. Ambode is prepared using soaked chana dal with dil leaves. These spicy lentil fritters are a must have for any occasion and a famous street food served across all parts of South India. There are many variations to the masala vada. Ambode is prepared authentically with dil leaves but one can substitute with coriander leaves, mint leaves or curry leaves. They are the best companions for your cup of chai and one cannot just stop with one vada. They serve as great tea time snack and goes well with a plate of your favorite variety rice. Prepare this ambode in your kitchen and watch as they turn into your family favorite.

Ingredients:

1 Cup Chana dal
½ Cup chopped Dil Leaves
¼ cup Chopped Coriander leaves
1 Big onion, chopped finely
6-7 Green Chilies, adjust according to your spiciness
1 inch Ginger, chopped finely
3 tablespoon Rice Flour
½ teaspoon Salt
½ teaspoon Turmeric Powder
Pinch of Hing
Oil for Deep Frying

Method:

Soak Chana Dal in water for about 4 hours or overnight.
Wash the dal thoroughly and grind soaked dal without water into a coarse paste.
In a bowl, add grounded dal, chopped onion, green chilies, turmeric powder, salt, hing, dil leaves and corainder
leaves. Combine them together.
Season it with salt.
Make small balls out of the dough.
In a Kadai, add oil and heat it over the medium flame.
Take a ball in your hand and press them with your hand into small round circles.
Once the oil is hot, add the circles into it and fry until both the sides turn golden in color.
Ensure you fry the vada over medium heat. Repeat the same for the remaining balls.
Serve Ambode with spicy tomato chutney or coconut chutney