Serves : 3; Preparation Time: 10 min
Soaking Time : 30 min
Ambade – Karnataka snack prepared usually on special occasions / festivals. There are many different ways of preparing ambade. In karnataka, the dish is prepared with soaked bengal gram and other spices. To make it more special and tastier, chopped onions can also be added. The most unforgettable ingredient in south indian cooking would be, adding curry leaves. Curry leaves and grated coconut are the key ingredients in most of the south indian dishes like, Sambar (A Semi-liquid side dish), Rasam (A liquid side dish) or any other south snack/curries.
Bengal gram, when combined with chopped cabbage and curry leaves makes the Ambade Snack even more tastier.
- Soaked Bengal gram – 1 1/2 cup bengal gram soaked in 2 cup water for 30min
- Grated Cabbage – 1/2 cup
- Dry red chilli – 2 No.s
- Coriander leaves chopped – 1 cup
- Curry leaves chopped – 1 tablespoon
- Onion chopped (Optional) – 1/2 cup
- Salt as per taste
- Oil for deep frying
- Take a mixing bowl, add soaked bengal gram, dry red chilli and salt as per taste. Mix well and grind it in a blender into a thick mixture. (Little water can be added if required). Transfer the mixture into a bowl.
- Add 1/2 cup grated cabbage, 1 cup chopped coriander leaves, 1/2 cup chopped onion(Optional) and 1 tablespoon chopped curry leaves. Mix well and divide the mixture into small portions. Shape them into round and flatten a little with your palm. The shape must resemble a vada.
- Heat oil in a pan, on a medium flame so as to deep fry the vadas.
- Fry the vadas until they turn brown in colour and take them onto a tissue paper to drain out excess oil.
- Dal vada (Ambade) is reade to serve.
Always Ambade is eaten along with some sweet and Rice for breakfast on festival days.
- Serve hot with Tomato ketchup/ Pudina chutney