Tuesday, 20 August 2013

Ambode or Parippu Vadai or Chana Dal Vada

One of the best fritters of Karnataka....but do not take it for masala vada...because though the base ingredient is chana dal.. Spices added are different..which I will be posting later...
This vada is made during festivals and weddings...when no onion and garlic are added.
But I like it with my evening coffee on any day...

For Grinding:
Chana Dal - 1 cup(soaked for 4 hours),
Green Chillies - 2
Dry Red Chillies - 2
Ginger - 1 inch,
Turmeric - a pinch,
Asafoetida - a pinch,
Coconut grated - 1/4 cup,
Ajjwain/Omam/ Carom Seeds - 1 teaspoon,

For adding to the batter:
Chopped Coriander - 2 teaspoon,
Chopped Mint - 2 teaspoon.

Oil - to fry,

Drain water completely from chana dal.
First grind all the ingredients under grinding table except  chana dal.
Grind the ingredients without water, if necessary add 1 or 2 teaspoons of water and grind to paste.
Remove the ground paste in a bowl.
Now grind chana dal to a course paste without adding water.
It should be of grainy consistency.
Add the ground paste, course chana dal paste, coriander chopped, chopped mint and salt.
Mix them well.
Heat oil in a kadai.
Add sufficient oil to deep fry these vadas.
Oil should be medium hot.
To check drop a small chunk of the mixture, if  that chunk comes up immediately, then oil is ready to fry.
Dip your palm in water(about a teaspoon of water at a time) and take small balls of mixture and press them to medium thickness vadas and deep fry them.
Once golden brown drain oil and remove on a tissue paper to drain extra oil.
Serve hot with any chutney

The mixture should course and very thick or else vadas become soggy and drenched in oil.
Alternatively you can flavour your vadas with dill leaves instead of mint.
OR you can also add a single onion chopped to vadas instead of mint.

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