Was craving for ambode (also known as chattambade) with dill leaves from many months. Hence, made them couple of weeks before with Majjige Huli & relished it thoroughly!
Preparation Time: 20 mins
Cooking Time: 15 mins
Soaking Time: 2-3 hours
- Gram dal/Channa dal/Kadale bele: 3/4 cup
- Skinned black dal/Urad dal/uddina bele: 2 tsp, optional
- Ginger: 1 inch piece
- Green chillies: 5 nos
- Onion: 1 medium sized
- Dill leaves: 1 cup, finely chopped & loosely packed (refer notes)
- Rice flour: 2 tbsp
- Salt: As needed
- Oil: For deep frying
Wash the channa dal & urad dal together. Soak it for 2-3 hours in sufficient water.
Drain the water from the dal/lentils.
Wash the dill leaves & finely chop them.
Add the ginger, green chillies to the drained lentils. Throw it in the food processor & make a coarse paste out of them(Do not add any water).
Scoop out the coarse paste.
Add the dill leaves, onion, rice flour, and salt to the coarse lentils paste. Mix it thoroughly. The consistency should be like a patty.
Heat sufficient oil in a broad pan/kadai.
Prepare lime sized balls out of the paste. Pat them gently (just like a patty for burgers) using the fingers on a greased aluminum foil/butter paper/plastic sheet.
When oil is hot(check notes), remove the patties carefully from the foil & slide them in oil.
Cook it on a medium heat until golden brown on both the sides. Drain it on a paper towel & repeat the procedure with the remaining dough balls.
Serve it warm as a starter with chutney or with rice & a side dish.
- I'm repeating it again, just in case! Make a coarse paste out of the lentils without adding any water. The moisture in the lentils would be sufficient.
- To check the readiness of the oil, drop a small ball of dough (say around the size of the lemon seed). If the dough ball floats in a couple of seconds, the oil is hot enough to drop in the patties.
- Dill leaves could be replaced with coriander leaves.
- It is essential to cook the vada on a medium heat to ensure proper cooking of the lentils.