Ambode

Ambode

Ambode

Veg Vegan

Chana dal fritters Udupi style — chana dal soaked and ground coarsely with dried red chilli, green chilli, ginger, fresh curry leaves, dill or coriander, asafoetida, and fresh grated coconut, shaped into thick, flat rounds, and deep-fried in coconut oil until uniformly golden-brown and crisp throughout. Larger and thicker than the Tamil paruppu vadai; the Udupi ambode uses more coconut in the batter, giving the interior a slightly moister, coconut-flavoured centre unlike the dry, purely lentil-based Tamil version. The coarse grind is essential for the correct texture: a smooth batter produces chewy fritters. Eaten as a standalone snack with coconut chutney; served alongside thiffin items (idli, dosa, kadubu) at breakfast. A specific Udupi-Mangalore tiffin item; found at every Karnataka Brahmin breakfast spread.

Cuisines

Mangalorean Udupi Coorgi Mysore North Karnataka

Best for

Breakfast Snacks

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

1 cup chana dal (split chickpeas)
1 medium onion, finely chopped
2 green chilies, finely chopped
1 inch ginger, grated
2 tablespoons coriander leaves, chopped
1 teaspoon cumin seeds
1 teaspoon asafoetida
1 teaspoon turmeric powder
1 salt to taste
1 cup oil for deep frying

Instructions

  1. 1 Wash the chana dal thoroughly and soak it in water for 2-3 hours.
  2. 2 Drain the soaked chana dal and grind it coarsely without adding water.
  3. 3 In a mixing bowl, combine the ground chana dal, chopped onion, green chilies, grated ginger, coriander leaves, cumin seeds, asafoetida, turmeric powder, and salt.
  4. 4 Mix the ingredients well to form a thick dough-like consistency.
  5. 5 Heat oil in a deep frying pan over medium heat.
  6. 6 Take small portions of the mixture, flatten them slightly with your palms to form small patties.
  7. 7 Carefully slide the patties into the hot oil and fry until they turn golden brown and crispy on both sides.
  8. 8 Remove the ambode from the oil and drain on paper towels to remove excess oil.
  9. 9 Serve hot with coconut chutney or as a snack.

Tips

Ensure the oil is hot enough before frying to achieve a crispy texture.