1. Channa Daal- 2 cups, soaked in water for about an hour or two
2. Fresh coconut grated- 1/4 cup
3. Ginger- 1 inch piece, chopped
4. Fresh coriander- a small bunch
5. Curry leaves- a small sprig, finely chopped
6. Green Chilies- 5 to 6
7. Salt- to taste
8. Rice flour- 2 Tsp( to make the ambodes crispy)
9. Oil for deep frying

Variations( Optional)-
Cashews broken into small pieces- 2 Tbsp
Pudina- 2 Tbsp very finely chopped
Hithak avare beLe- 1/4 cup, cooked in salt water
Onion- 1/4 cup, very finely minced

Grind the Channa daal in small batches adding very little water, to a course paste. The grate option on the blender is very helpful, if you don’t own a tabletop grinder. With the last batch, grind the coconut, ginger, green chilies and the coriander to a thick paste. Mix together with the previous batch paste, add the chopped curry leaves, salt and rice flour. Mix in the other optional ingredients if using any. Take a small amount of the paste, flatten it slightly on the palm to give it a round, flat shape. Deep fry in hot oil on medium heat, till dark golden brown. The ambodes should be crispy on the outside, and soft inside.

Ambodes taste great on their own, or can be soaked in saaru(Rasam) and eaten.


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