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.
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 Chicken and Cheese Roll Ups Tandoori Paneer Momos-SK Khazana Cheesy Spinach and Corn Grilled Sandwich Mazedar Aloo Parantha
Aambode Recipe Card
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.
Nutrition Info
Calories : 1054 Kcal
Carbohydrates : 139.8 gm
Protein : 43.9 gm
Fat : 37.4 gm
Other : 0
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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.
