When it comes to food, South Indians are highly versatile. They are not just rice eaters but prepare variety of recipes that can make the rest feel awe.
Apart from spicy rice recipes, they are masters with lentils, vegetable curries and gravies. They prepare excellent sweets with fried gram and even tangy starters to enjoy with chutney.
Vadas or fried gram puffers are also popular in their delicacies.
Once when we were travelling to Mysore, we stopped at the famous Kadambam (Iyengari Restaurant) and happened to relish Channa Dal Vadas or what they refer it to as Ambodes.
The proteinitious dal vada was such a favourite that we chucked all the potato frimes and chips stuffed in our back packs.
These vadas are great travel snacks as they contain comparatively less oil. They can also be preserved fresh for 2 days.
They taste best even when soaked in yogurt or chutney. Take a look to know the procedure to make this tasty travel recipe.
Making Channa Dal Vadas
Ingredients:
About 2 bowls of soaked channa dal (soaked for 4 - 6 hours)
3- 4 Green Chillies (chopped)
Curry leaves (chopped)
Some Mint leaves/ Dill leaves (chopped)
1 tsp cumin seeds
1/4 tsp ginger paste
Chopped onions (optional)
2 big spoons of Rice flour/ Corn flour / fine Semolina
Salt to taste
Oil for frying
Preparation:
1. Coarsely grind the soaked channa dal without adding water.
2. To a vessel, add the ground dal, chopped leaves, cumins, onions, chillies, flour, ginger paste, salt and mix well.
3. Heat oil in a deep frying vessel
4. Make flat discs of the dal mixture and deep fry till golden brown. (fry vadas in simmer)
5. Pat the vadas with paper towels to remove excess oil.
Tasty Ambodes are ready to relish. Pack them in a zip pouch bag and enjoy while sipping a hot cup of coffee or chai.
Apart from spicy rice recipes, they are masters with lentils, vegetable curries and gravies. They prepare excellent sweets with fried gram and even tangy starters to enjoy with chutney.
Vadas or fried gram puffers are also popular in their delicacies.
Once when we were travelling to Mysore, we stopped at the famous Kadambam (Iyengari Restaurant) and happened to relish Channa Dal Vadas or what they refer it to as Ambodes.
The proteinitious dal vada was such a favourite that we chucked all the potato frimes and chips stuffed in our back packs.
These vadas are great travel snacks as they contain comparatively less oil. They can also be preserved fresh for 2 days.
They taste best even when soaked in yogurt or chutney. Take a look to know the procedure to make this tasty travel recipe.
Making Channa Dal Vadas
Ingredients:
About 2 bowls of soaked channa dal (soaked for 4 - 6 hours)
3- 4 Green Chillies (chopped)
Curry leaves (chopped)
Some Mint leaves/ Dill leaves (chopped)
1 tsp cumin seeds
1/4 tsp ginger paste
Chopped onions (optional)
2 big spoons of Rice flour/ Corn flour / fine Semolina
Salt to taste
Oil for frying
Preparation:
1. Coarsely grind the soaked channa dal without adding water.
2. To a vessel, add the ground dal, chopped leaves, cumins, onions, chillies, flour, ginger paste, salt and mix well.
3. Heat oil in a deep frying vessel
4. Make flat discs of the dal mixture and deep fry till golden brown. (fry vadas in simmer)
5. Pat the vadas with paper towels to remove excess oil.
Tasty Ambodes are ready to relish. Pack them in a zip pouch bag and enjoy while sipping a hot cup of coffee or chai.
One of my favourite snacks. Tastes even better with greens or marinated in curds!
ReplyDeleteGood one Anju!
Cheers
:D
ReplyDeleteI appreciate people like you who use actual/original ethnic names for food/s that are completely Indian. I hate it when people use descriptive names like 'Indian Bread' (for roti), 'Indian Falafel' (for vada). I know that the purpose is to give an idea about the type of food to the uninitiated. But it is what it is - a description and should never used as a name. People don't refer to the Pizza as 'Italian Bread'.... 'Ambode', I surely wouldn't want that name to become obsolete.... Cheers to native names. Thank you
ReplyDelete