How to make Aambode -

Chana dal ground with onions, green chillies, curry leaves, mixed with red chilli powder, hing and coconut, shaped into wadas and deep fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal Gram, Curry Leaves (कड़ी पत्ते )

Cuisine : Karnataka

Course : Snacks and Starters

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For more recipes related to Aambode checkout Dal Kabab, Chana Puri, Ambe Dal, Masala Vadai . You can also find more Snacks and Starters recipes like Sweet potato french fries Saffron Yogurt Loaf Kamal Kakdi Ke Shammi Kabab Crispy fry potato

Aambode

Aambode Recipe Card

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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aambode Recipe

  • Split Bengal Gram Soaked in water for 3-4 hours 1 cup

  • Curry Leaves roughly chopped 1 medium

  • Green chillies roughly chopped 2

  • Curry leaves finely chopped 7-8

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Asafoetida a pinch

  • Scraped coconut 1 tablespoons

  • Rice flour 1 tablespoons

  • Oil to deep fry

Method

Step 1

Put onion, green chillies and curry leaves in a mixer jar and grind for 1 minute. Drain and add chana dal and grind coarsely without adding any water.

Step 2

Transfer into a bowl, add salt, red chilli powder, asafoetida, coconut, rice powder and mix well. Heat sufficient oil in a kadai.

Step 3

Divide mixture into small equal portions, shape them into balls, flatten them slightly and slide into hot oil. Deep fry till golden and crisp.

Step 4

Drain on absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.