Moong Dal Ambado

Instructions

1. 1

   Soak the Dal

   • Rinse the moong dal under running water until the water runs clear.
   • Soak the dal in ample fresh water for 2 to 3 hours. Do not over-soak, as it can make the vadas absorb too much oil.
   • After soaking, drain the dal completely in a colander for at least 10-15 minutes. There should be no excess water.
2. 2

   Prepare the Batter

   • Set aside 2 tablespoons of the soaked dal. This will be added later for a crunchy texture.
   • Transfer the remaining drained dal to a grinder or food processor.
   • Grind the dal into a thick, coarse paste without adding any water. Pulse in short bursts and scrape down the sides as needed. The batter should be airy and grainy, not a smooth paste.
3. 3

   Mix the Ingredients

   • Transfer the ground dal paste to a large mixing bowl.
   • Add the reserved whole soaked dal, finely chopped onion, green chilies, ginger, grated coconut, curry leaves, coriander leaves, hing, and salt.
   • Mix everything thoroughly with your hands or a spoon until well combined. For a fluffier texture, you can beat the batter for a minute to incorporate air.
4. 4

   Shape and Fry the Ambados

   • Heat oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking (around 175°C / 350°F).
   • To test the oil, drop a tiny bit of batter; it should sizzle and rise to the top immediately.
   • Lightly wet your palms with water. Take a lemon-sized portion of the batter, roll it into a ball, and then gently flatten it into a 1/2-inch thick disc.
   • Carefully slide the shaped ambados into the hot oil. Fry 4-5 at a time, avoiding overcrowding the pan.
   • Fry for 2-3 minutes per side, until they are deep golden brown and crisp all over.
   • Once cooked, remove them with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
5. 5

   Serve Hot

   • Moong Dal Ambados are best served immediately while they are hot and crispy.
   • Pair them with coconut chutney, tomato ketchup, or a hot cup of masala chai.