Ambode - Chana dal/Bengal gram vadas/fritters

Level of difficulty: Moderate
Prep time: 5hrs Cooking time: 30mins
Serves: 4 people (1 potato/person - 'rule of thumb')


This is a yummy snack that is relatively easy to make - a sure hit at most parties!








Ingredients (will make about 20 vadas/fritters)

Chana Dal/Bengal gram (1 cup)
Onion finely chopped - 1/2
Green chillies - a few as per howspicy you want the vadas to be
Methi/Fenugreek leaves or Fresh coriander/cilantro - handful
Curry leaves - 4-5
Grated coconut - 1 tablespoon (dessicated will do)
Oil to fry
Salt to taste

Note: To reduce/increase the SPICINESS, decrease/increase the amount of green chilli

Procedure

1. Soak the dal in water for 4-5 hours.

Soaked dal

2. Chop the chillies, curry leaves, and coriander. If you are using frozen Fenugreek (Methi) leaves (available at most Indian stores or in vegetable markets), microwave it first and bring it to room temperature.

Chillies, curry leaves and coriander/cilantro

3. Drain the water from soaked dal, and put 3/4 of total quantity into a blender/food processor. Grind it with as minimal water as you can.  If you find that you do have to add water, then you can thicken the mixture afterwards by adding some rice flour.  The ground mixture should not be an absolute smooth paste, but should be a bit rough.  Add the remaining unground dal to the mixture, along with the chopped greens, chopped onions and coconut. Once this mixture is ready, you should fry it soon or they will not be crisp.

Final mixture should look like this

4. Place oil in frying vessel to heat (not way hot).  Take about a tablespoon of mixture into your palm, and using your other hand, shape them into oval balls. Make them kind of flattish...

Shaping vadas

5. Drop them in oil and fry until golden brown on both sides. Keep the flame on medium heat so they crisp really well. Turn over and fry till both sides are crispy.

Fry in oil on medium heat

6. Drain excess oil on paper towels and serve hot!

Ready to eat!