Aambode (ಕಡ್ಲೆಬೇಳೆ ಆಂಬೋಡೆ)

Aambode with Mint leaves

Simple version using - channa dal, mint leaves, green chillies, coriander leaves, salt, hing, turmeric, coconut powder.   Coarsely grinded and deep fried until golden brown.

Aambode with Dill leaves

Ingredients – 1 cup channa dal (washed and soaked for 2-3 hours), green chilies, red chilies, salt, hing to taste, pinch of turmeric powder, ½ tsp grated ginger, 1 chopped onion (optional), 2 bunches of dill leaves (optional), ½ tsp grated coconut (optional), oil for deep frying.

Method – Coarsely grind channa dal, chilies, coconut, salt and hing and keep it in a mixing bowl.  To this add your chopped onions, dill leaves grated ginger and mix well.  Heat oil in a pan, take small amount of dal dumplings, flatten them, deep fry on low-medium flame until they are done.  When vada’ s are ready, remove them from oil, place them on a paper towel to get rid of any excess oil.  Serve hot as it is or with any chutney of your choice.  

To enjoy sambar dal Vada – soak them in warm water for 5-10 minutes, remove, squeeze gently to remove excess water and to retain its shape.  In a bowl, arrange dal vadas, pour sambar on top and keep them for soaking about 5-10 minutes.  Before serving, add more sambar, garnish with chopped coriander leaves and serve hot or warm.