Aambvade/Aamvade/Ambode/Masala vade/Crispy vada recipe/Chanadal vada/Paruppu Vadai

Ambode/Aam vada is a popular snack prepared during festivals .
About Sastry’s Kitchen

Sastry’s Kitchen brings you Traditional Food ideas and recipes for the cook in you. I am of the notion that cooking should always be exciting, sumptuous, healthy and fairly simple to make! Feel free to use our videos to learn and prepare mouthwatering delights whenever you want! There are some very interesting mix and combos that you might want to surprise your family and friends with. I plan to give you more insight to those who are not acquainted with traditional ways of South India mostly although we cover the whole gamut of Rich cultural delights.

Most of the food here are made keeping the Indian Palette in consideration to keep the recipe as authentic as possible, although these foods may be what any South Asian may relish. It’s important to keep in mind the spices used must be considered by the viewer and cook according to their threshold, preference and health conditions.

With that out of the way, today we will see how to prepare
Ambavade
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Ingredients:
Bengal gram dal: 200 gms (washed and soaked for 2 hours)
Rice flour: ½ cup
Green chilies: 6 to 8
Mint leaves: 1 cup (finely chopped)
Coriander leaves: 1 cup) finely chopped)
Curry leaves: ½ cup
Fresh ginger: 2 inches (finely chopped)
Fresh coconut: 1 cup (small pieces)
Salt to taste
Oil for deep-frying (approx. 200 ml)

Procedure :
Take kadai, pour oil and heat it up.
In the meantime, grind the dal to a coarse paste.
Drain all the water from the dal and transfer it to a mixer jar. Add salt, green chilies. Ginger and coconut and grind it to a coarse paste. Transfer this mixture to a big vessel.
To this mixture, add rice flour, mint leaves, coriander leaves, curry leaves and mix well.
Check if the oil is heated. Now wet hands, take a small portion of the mixture, make a ball and press it slightly to flatten it and drop it in hot oil. Fry this till it turns color and flip it on other side a fry till it turns crispy. Repeat the same. Serve it hot.

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