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.
Method to make ambode - chana dal vade
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.
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