Tulu Ambode
Veg
Vegan
Crispy chana dal fritters with fresh coconut, green chilli, ginger, and curry leaves — coarser and less ground than South Indian masala vadai, with a rougher, craggier surface that fries up deeply crisp. A Mangalorean tea-time snack and festival food, eaten with coconut chutney.
Cuisines
Mangalorean
Best for
Snacks
Breakfast
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Chana dal |
|
1 cup | Toor Dal |
|
4 | Red Chili , dried |
|
1 tablespoon | Coriander Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
1 | Onion , finely chopped |
|
2 tablespoons | Coconut , fresh, grated |
|
2 | Chili , finely chopped |
|
1 tablespoon | Ginger , grated |
|
1 handful | Cilantro , chopped |
|
1 handful | Curry Leaf , chopped |
|
1 teaspoon | Salt |
|
1 cup | Oil , for deep frying |
Instructions
- 1 Wash and soak the chana dal and toor dal together in water for 2-3 hours.
- 2 Drain the water and grind the dals coarsely with dried red chilies, coriander seeds, cumin seeds, and asafoetida. Use minimal water to grind.
- 3 Transfer the ground mixture to a bowl and add chopped onions, grated coconut, green chilies, ginger, coriander leaves, curry leaves, and salt. Mix well.
- 4 Heat oil in a deep pan over medium heat.
- 5 Take small portions of the dal mixture and shape them into flat round patties.
- 6 Once the oil is hot, carefully slide the patties into the oil and fry until golden brown and crispy on both sides.
- 7 Remove the ambodes from the oil and drain on paper towels to remove excess oil.
- 8 Serve hot with coconut chutney or as a snack.
Tips
Ensure the oil is hot enough before frying to prevent the ambodes from absorbing too much oil.