Ambode/Masala Vada is one of the famous traditional deep fried item which is usually prepared on festivals or as evening snack. It is prepared by using Kadale bele/Chana dal. Specially it is prepared during Navarathri festival in South India on Durgashtami , 8th day of Navarathri.
Ambode/Masala Vada is also prepared by adding onion. Today I am showing Ambode/Masala Vada without using onion but by adding Sabbakki Soppu/Dil Leaves which gives a special taste.
It is a deep fried, spicy, crunchy, tasty dish. Following is the list of ingredients and the method of making Ambode/Masala Vada.
Kadale Bele/Chana Dal 2 cups
Coconut-grated 1 cup
Green & Red Chillies 12-15 (combined)
Hing/Asafoetida 2 pinch
Curry Leaves 3-4 strands
Coriander Leaves one fist full
Turmeric 1 pinch
Salt to taste
Oil for frying
For Tempering :
Mustard Seeds ¼ tsp
Red Chillies 2 nos.
Curry leaves 1-2 strands
Oil 2 tsp
Wash and soak Kadale Bele/Chana Dal for 3-4 hrs.
After soaking, drain for about 10-20 mins or water is fully strained.
Grind grated coconut, turmeric, salt, green & red chillies, hing, ginger, curry & coriander leaves into coarse powder.
Add Kadale Bele/Chana Dal with it and grind for about 10 seconds into coarse texture. Do not grind to fine paste. Do not add water for grinding.
Wash Dil Leaves/Sabakki Soppu and finely chop and keep ready.
Keep the oil for frying on high flame.
In a small pan put 2 tsp oil. When oil is hot enough add mustard seeds to splutter. Add curry leaves and cut red chillies. Switch off the flame.
Now add finely cut Dil Leaves/Sabakki Soppu and the tempered oil to the grounded mixture. Mix well.
Check whether oil is hot by dropping a little mixture if it come up immediately, oil is ready for frying.
Wet your hands, take approx. one spoonful of mixture and press gently and drop into the oil. Do not make balls and press hard.
Do not turn immediately after dropping the Ambode/Masala Vada. When the bubbles are reduced turn with the help of spatula.
When Ambode/Masala Vada is golden brown remove and place on a kitchen napkin to drain excess oil.
Repeat the procedure for the remaining mixture.
Now Ambode/Masala Vada is ready to serve.
Serve hot Ambode/Masala Vada in lunch or evening snack with hot Coffee/Tea.
Ambode/Masala Vada can be stored and used for 2 days.
At any point of time do not add water. Do not grind Chana into fine paste it tastes crunchy and tasty when grounded coarsely. Basic mixture will remain same you can change the flavors by adding onion/dil leaves/mint