Ambode or chana dal vada is a south Indian recipe. It is known as ambode (kannada), aamvade, parappu vade(tamil, telgu) or chana dal vada (hindi). It is a split chickpea recipe.
Chana dal is also known as bengal gram dal. Ambode is also part of festival foods.
Chana dal vada is also a perfect rainy day or a winter day evening snack. When it is made on festivals, no onions or garlic is used but as a snack you can make many variations which you will find below.
Instead of chana dal, toovar dal(also known as arahar dal, toor dal, pigeon pea) can be used. But I think chana
dal ambode tastes best.
Wash and soak chana dal for about 2 hours in water.
After soaking , chana dal will look like the image below.
After 2 hours, pour onto a colander to drain all the water.
Grind the soaked dal with green chilies and ginger to a coarse paste. Do not add any water while grinding dal.
No need to grind dal to a very fine paste. It is
ok if a few dhal grains remain unground. Remove to a bowl. You can see the ground dal in the image below.
Add curry leaves, coriander leaves, coconut, rice flour, salt, red chili powder. Mix well.
Form into lime sized balls. Keep aside.
Heat oil. Keep the flame medium.
When oil is hot, press each ball to flatten a little and drop carefully in the hot oil. You can add 4-5 or more ambode at a time depending on the size of your kadhai (fryer) and the amount of oil you are using.
Fry till the ambode are golden brown on both the sides. Turn the vade once in a while so that they will be fried
evenly on both the sides.
Remove from oil after draining well.
Fry all the ambode in the same way.
Ambode are great to eat hot or cold. They will keep well for two days without refrigeration. Serve by itself or with chutney or tomato ketchup.
Tips : The addition of rice flour makes it crisper. If you prefer, you may grind the batter to a fine paste. I prefer to have a few dal grains whole.For variation add any one ingredient given below.