Ambade Vada
A beloved Mangalorean delicacy, Ambade Vada are crispy, savory fritters with a delightful tangy kick from hog plums (ambade). These golden-brown vadas boast a fluffy interior and a crunchy exterior, making them an irresistible tea-time snack, especially when paired with fresh coconut chutney.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Dals
- b.Rinse the urad dal and chana dal separately under running water until the water runs clear.
- c.Place them in separate bowls and cover with at least 2 inches of fresh water.
- d.Let the dals soak for a minimum of 4 hours, or up to 6 hours.
- 2
Step 2
- a.Grind the Batter
- b.Completely drain all the water from both soaked dals. This is crucial for a non-oily vada.
- c.Add the soaked urad dal to a wet grinder or a high-powered blender. Grind to a thick, smooth, and fluffy batter, adding water 1 teaspoon at a time only if absolutely necessary. The batter should be very thick.
- d.Transfer the urad dal batter to a large mixing bowl.
- e.Now, add the drained chana dal to the same grinder and pulse it 2-3 times for a coarse, grainy texture. Do not make a smooth paste.
- f.Add the coarse chana dal paste to the urad dal batter.
- 3
Step 3
- a.Prepare the Vada Mixture
- b.To the bowl with the dal batters, add the finely chopped hog plums, green chilies, ginger, coconut pieces, curry leaves, asafoetida, and salt.
- c.Using your clean hand, mix all the ingredients thoroughly. Beat the batter in a circular motion for 2-3 minutes. This incorporates air and makes the vadas light and fluffy.
- 4
Step 4
- a.Deep Fry the Vadas
- b.Heat oil in a kadai or deep pan over medium heat. To test the oil, drop a small speck of batter; it should sizzle and rise to the top steadily without browning too quickly.
- c.Wet your palms with water. Take a lemon-sized portion of the batter and flatten it slightly into a disc shape.
- d.Gently slide the vada into the hot oil. Fry in batches of 4-5, ensuring not to overcrowd the pan.
- e.Fry for about 5-7 minutes, turning occasionally, until the vadas are a deep golden brown and uniformly crisp on all sides.
- f.Remove the fried vadas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Ambade Vadas hot and fresh with a side of traditional coconut chutney or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to crispy, non-oily vadas is a thick batter. Add water very sparingly, just enough to help the grinder blades move.
- 2Beating the batter by hand for a few minutes before frying is a traditional technique that makes the vadas incredibly light and airy.
- 3Maintain a consistent medium heat while frying. Oil that is too hot will cook the outside too fast, leaving the inside raw. Oil that isn't hot enough will result in greasy vadas.
- 4Chopped coconut pieces are essential for the authentic texture and taste; do not skip them if possible.
- 5If you cannot find fresh hog plums (ambade), you can substitute with 1 tablespoon of thick tamarind paste or 2 tablespoons of amchur (dry mango powder) for a similar tangy flavor.
Adapt it for your goals.
Add Onion
For a different flavor profile, add 1/4 cup of finely chopped red onion to the batter along with the other ingredients. This adds a slight sweetness and crunch.
Air Fryer VersionAir Fryer Version
For a lower-oil version, preheat your air fryer to 190°C (375°F). Brush the vadas lightly with oil and air fry for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be slightly different from deep-fried vadas.
No Hog PlumNo Hog Plum
If hog plums are unavailable, you can make a plain masala vada by omitting them and adding 1 teaspoon of fennel seeds (saunf) and a pinch of garam masala for a different aromatic flavor.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of urad dal and chana dal provides a significant amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Dietary Fiber
Lentils are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Essential Minerals
This dish is a good source of minerals like iron, magnesium, and folate from the dals, which are vital for energy production, bone health, and preventing anemia.
Frequently asked questions
Hog plums, known as Ambade in the Konkan region, are small, green, tart fruits. They have a unique sour and slightly astringent taste that gives this vada its characteristic tangy flavor.