Ambade/ Aambode/ Chattambade or simply Dal Vada

Aambode / Ambade / Chattambade are all the different Kannada names for our good old Dal Vada !!! This one is popular all over India and can also be made in different ways, using different ingredients. In Karnataka it is usually made during festivals and other special occasions. Here's my version of it. I am posting this on the request from a couple of my readers. Sorry about the delay, people. Things had gotten a little busy at my end in the past few days.... I'm sure you'll understand! :)

Ingredients:

1 cup Chana Dal, soaked in water for about 3-4 hours

1/2 Big Onion, chopped finely (Omit this, if it is for a festival or God's neivedyam)

2 Green chilies, low spiced

1/2 tsp Red chili powder

A pinch of Hing

3-4 Curry leaves, chopped finely

1/2 tbsp Grated Coconut, fresh/frozen (optional)

1 tbsp Rice flour

Salt as per taste

Oil for deep frying

Method:

1. Pulse the green chilies in a blender until they are coarsely ground; Drain out the water completely from the soaked dal and pulse a couple of more times; The dal should only be coarsely ground and it should NOT become a paste.
2. Mix all the ingredients together, except the oil. At this point you can adjust the taste according to your preference.
3. Heat oil in a heavy bottomed pan; Meanwhile, take small dumplings out of the dal mixture and flatten them in between your palms.
4. Drop the vada into the hot oil and deep fry until it done; Make sure to keep the heat between low- medium.... If the heat is too high, the outer portions get cooked faster than the inner, and you'll end up with either burnt vadas or semi-cooked vadas.
5. Once done, remove from oil and drain into paper towels. Serve hot with coconut chutney or ketchup or just as is and enjoy!

Note: While flattening the dal mixture for deep frying, you can make it either very flat or leave it a little thick. the flatter ones turn out crisp and the thicker ones would be a little soft. So, its personal choice to make them flat or thick.

Prep Time: About 15 mins (excluding soaking time)

Makes:About 6-8 vadas

Tip/Variation: Gojjambade (Gojju+Ambade)

What do you usually do with the left over dal vadas?? Here is a Mangalorean tip to use up the left over dal vadas.

1 tsp White Til /Ellu / Sesame seeds

2 Dry red chilies, low-med spiced

1/2 tsp Coriander seeds (optional)

1/2 tsp Jeera (optional)

2 tsp Chana Dhalia/ Hurigadale/Putaani

1 tbsp Grated coconut, fresh/frozen

A pinch of hing

1/4 tsp Tamarind paste

1/2 tsp Jaggery

Salt as per taste

Dry roast the Til, red chilies, coriander seeds and jeera. Add coconut, hing and grind it to a smooth paste with some water. Boil well for a couple of minutes on stove; Add jaggery, tamarind, salt and mix well. Adjust ingredients according to taste; Let cool for a little while; Then, soak the left over vadas in the gravy for about 10-15 mins so that they absorb the spices well; Garnish with chopped cilantro and serve.