Masala Ambode with Mint Chutney

Instructions

1. 1

   Soak and Prepare the Dal

   • Rinse the chana dal under running water until the water runs clear.
   • Soak the dal in ample water for exactly 2 hours. Do not over-soak.
   • After 2 hours, drain the water completely using a colander. Let it sit for 10 minutes to ensure all excess water has been removed.
   • Take out 2 tablespoons of the whole soaked dal and set it aside. This will be added later for a crunchy texture.
2. 2

   Grind the Vada Mixture

   • In a food processor or grinder jar, combine the drained chana dal, green chilies, ginger, cinnamon stick, cloves, and fennel seeds.
   • Pulse the mixture a few times without adding any water. The goal is a coarse, crumbly paste, not a smooth batter.
   • Scrape down the sides of the jar and pulse again if needed. Only add a teaspoon of water if the blades get stuck.
3. 3

   Combine All Ingredients

   • Transfer the coarse dal paste to a large mixing bowl.
   • Add the reserved whole chana dal, finely chopped onion, coriander leaves, curry leaves, hing, and salt.
   • Mix everything gently with your hands until just combined. Do not knead or overmix the batter.
4. 4

   Shape the Vadas

   • Lightly grease your palms with a little oil.
   • Take a small, lemon-sized portion of the mixture and roll it into a ball.
   • Gently flatten the ball between your palms to form a round patty, about 1/2 inch thick. The edges can be slightly rustic and uneven.
5. 5

   Deep Fry the Ambode

   • Heat oil in a kadai or deep pan over a medium flame. To test the oil, drop a tiny bit of the mixture; it should sizzle and rise to the surface steadily.
   • Carefully slide 4-5 shaped vadas into the hot oil, one by one. Do not overcrowd the pan.
   • Fry for about 3-4 minutes on one side until it turns golden brown.
   • Flip the vadas and fry the other side for another 3-4 minutes until they are deep golden brown and crisp all over.
   • Using a slotted spoon, remove the fried vadas and place them on a plate lined with paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Masala Ambode hot with coconut chutney, mint chutney, or a cup of hot tea or coffee.