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 (split Bengal gram) |
| 1 cup | toor dal (split pigeon peas) |
| 4 | dried red chilies |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 | medium onion, finely chopped |
| 2 tablespoons | fresh coconut, grated |
| 2 | green chilies, finely chopped |
| 1 tablespoon | ginger, grated |
| 1 handful | coriander leaves, chopped |
| 1 handful | curry leaves, 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.