Black gram fritters are a popular dish in Kerala, India. This recipe is an adaptation of the traditional method for making these fritters.
The medu vada recipe is a delicious Indian snack. It consists of flour, black gram dal, sugar, cardamom powder, ghee and salt.
Deep-fried black gram fritters are known as biscuit ambade in Kannada (urad dal vada). Biscuit ambado is the Konkani word for biscuit. When served hot, these delicious fritters with a crispy exterior and a soft interior are the ideal snack and will go off the dish in seconds. It’s impossible to limit yourself to just one!
Biscuit ambade is a popular tea time snack and breakfast in Mangalore and the Udupi area. Idlis and sambar are also served with biscuit ambade. Bonda soup is a teatime dish consisting of crispy, small or big biscuit ambade balls eaten with simply sambar. Biscuit ambade is steeped in curds for a few hours before being seasoned to create delicious dahi vada. These tasty fritters are very adaptable and may be served in a variety of ways.
Biscuit ambado is a Konkani favorite and is often offered as a snack/breakfast at rites and weddings.
Biscuit ambade are comparable to uddina/medu vadas, which are often served with idlis. The main difference between uddina/medu vada and biscuit ambado is the form (medu vada has a doughnut shape, while biscuit ambado is round with no hole). Both have the same components and preparation technique.
Only a few ingredients are required for biscuit ambade. The only element that is difficult to achieve is the proper batter consistency. Everything else is a piece of cake after that. Here’s how you make it:
3/4 cup divided black gram/urad dal 4-5 green chili peppers 2 curry leaves (leaflets) Asafoetida (asafoetida) in a large pinch (Hing) a couple of teaspoons of coconut pieces Season to season with salt and oil for deep frying 2 teaspoons ginger, finely chopped
2 – 3 people
Time to Prepare: 50 minutes
Method of Preparation:
Getting the Biscuit Ambado Batter Ready:
1. Soak urad dal for 2 hours after washing it. After soaking, drain the water entirely.
2. In a blender or mixer, process the soaked urad dal until it forms a paste, then transfer the mixture to a grinder for an extra smooth, fluffy batter.
3. Grind for at least half an hour in the grinder, allowing the dough to rise while it grinds.
4. When grinding, use the least quantity of water possible. When the batter is runny, it absorbs a lot of oil during deep frying. As a result, use as little water as possible when grinding. While grinding, add water in little amounts just as required.
5. Transfer the ground batter into a basin after the batter has risen in the grinder.
6. Using just a blender to grind the batter does not result in fluffy and soft biscuit ambado. The biscuit ambado is fluffy and soft thanks to the grinder, which makes the batter extremely smooth. As a result, the additional work and time are well worth it.
7. Mix in finely chopped green chilies, ginger, finely chopped curry leaves, asafoetida powder, chopped coconut pieces, and salt to the ground batter.
To create biscuit ambado, deep fried them:
8. Heat the oil in a deep-frying pan.
9. Once the oil is heated, reduce the heat to a medium setting.
10. Using your fingers, take a little quantity of batter and drop it into the heated oil after dipping your palm in water.
The batter will not cling to your fingertips if you use water on your fingers.
11. Drop a little amount of batter into the oil, around the size of a lemon, to create a few fritters (don’t overcrowd the pan).
12. Fry the fritters on medium heat until golden brown on both sides.
If the flames are too hot, you’ll get ambade/fritters with a crispy outside layer and uncooked batter within. Allowing the fritters to cook for longer over a high heat to get a properly cooked inside will result in a crispy outside. So, after the oil is heated and ready to use for frying, make sure the burner is set to medium. As a result, you’ll get uniformly cooked ambados with a crisp outside and a soft inside.
13. Drain excess oil from the golden brown ambades/fritters on blotting paper.
14. Serve with a cup of hot tea or coffee to accompany the hot biscuit ambade. I’m sure they’ll disappear off the platters in a matter of seconds.
Suggestions for serving
1. Biscuit ambados are delicious on their own. As a snack, serve them.
2. Biscuit ambade may also be served as a brunch dish with chutney or sambar.
3. Serve vada soup, which is made composed of hot, crunchy cookie ambado dipped in boiling hot sambar. They are suitable for breakfast or as a teatime snack.
4. For breakfast, serve hot cookie ambados with idli sambar or idli chutney.
5. Any leftover biscuit ambade’s may be used to make dahi vadas. Dahi vada is a kind of biscuit ambade dipped with seasoned, flavorful curds.
How to prepare delectable dahi vada:
a. In a mixing dish, combine 2 cups of curds. Mix in the salt, sugar, and chopped fresh corriander.
b. In a tadka pan, heat the oil, then add the mustard and cumin seeds and let them sizzle. When they begin to sputter, throw in the urad dal and cook until it begins to brown. Then add the curry leaves and dried red chilies, split, and cook for a few seconds. Combine this spice with the salt and sugar in the curds and stir thoroughly.
c. Finally, throw in the cold deep-fried fritters/and ambade’s soak them in the curds for at least 4 hours. To 2 cups of curds, add approximately 5-6 medium-sized vadas. Make sure the curds aren’t too crowded. Allow ample time for the curds to soak into the vadas.
d. The ambade’s taste better the longer they soak in curds. Serve the soft, sweet, spicy, delicious dahi vadas cold or at room temperature and enjoy!
Here are some more Udupi and Mangalorean tea time snack and breakfast dishes.
Tags: uddina vada, medu vada, urad dal vada, Konkani recipe, tea time snack, breakfast, dahi vada, bonda soup, ambado, Konkani food, Mangalore food, Udupi cuisine, Udupi Mangalore street food, udha doddak
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