|1.||Kadale bele / kadalai paruppu / chana dal / chanaga Pappu / bengal gram dal 1/2 cup|
|2.||Rice flour 1 teaspoon|
|3.||Green chilies 2-3|
|4.||Coconut gratings 2 tablespoons|
|5.||Ginger small piece|
Curry leaves, chopped, 1 sprig
Read the Benefits of Curry Leaves in the Blog Post
|7.||Coriander leaves, chopped, few sprigs|
|8.||Ajwain / ohm kalu 1/4 teaspoon|
|9.||Hing, few pinches|
|10.||Water 3/4 cup|
|11.||Salt to taste|
kadale bele or kadalai paruppu.
Add about 3/4-cup of
Soak the kadale bele for about 2 hours.
Strain the water to a bowl.
Do not discard the strained water, because it contains nutrients. Use this water for grinding, if required.
Add kadale bele, green
to a mixer jar.
|3.||Grind the items
into a coarse paste. Use the water, if required, from Step
1, for grinding.
the ground mixture to an utensil.
Add green leaves, rice flour, ajwain and hing to the mixture.
Heat about 2 teaspoons of oil and add it to the mixture.
The ambode mixture is ready.
oil for deep frying in a kadai.
Keep the flame to medium.
the ambode mixture.
|8.||Coat your left hand palm with little oil.|
the fingers of your right hand and use these to wet your left palm.
Flatten a ball on the palm when the oil becomes hot.
Make thick raw ambode. Otherwise, it will be difficult to lift it from your palm.
Remove the flattened ambode, from the palm, gently with your fingers, and carefully drop into the hot oil.
Add more raw ambodes, depending on the quantity of oil.
the ambodes when these come to the surface.
the flame to low, when the ambodes turn to light golden brown.
till these turn to golden brown.
Remove the ambodes or paruppu vadais from the oil and place them on a paper napkin.
Ambode is ready.
|1.||Add cooking soda to make soft and crispier ambodes. From health view, however, do not use this soda.|
|2.||Add lemon juice, in Step 4, to give the ambodes a tangy taste.|
|3.||Add cinnamon powder, in Step 4, to give a distinct flavor to this snack.|