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Crispy, golden-brown fritters made from coarsely ground chana dal, onions, and fragrant spices. This popular South Indian tea-time snack is crunchy on the outside and soft inside, perfect with a cup of chai.
For 4 servings
Soak and Prepare the Dal
Grind the Vada Mixture
Combine All Ingredients
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Crispy, golden-brown fritters made from coarsely ground chana dal, onions, and fragrant spices. This popular South Indian tea-time snack is crunchy on the outside and soft inside, perfect with a cup of chai.
This south_indian recipe takes 155 minutes to prepare and yields 4 servings. At 420.68 calories per serving with 16.36g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Vadas
Deep Fry the Ambode
Serve
For a classic Karnataka flavor, add 2 tablespoons of finely chopped dill leaves (sabsige soppu) to the mixture along with the coriander.
Incorporate 1/4 cup of finely chopped spinach or methi (fenugreek leaves) into the batter for added nutrition and a different flavor profile.
To reduce oil, shape the mixture into small patties and cook them in an appe (paniyaram) pan with a few drops of oil in each cavity until golden and crisp on both sides.
Chana dal is an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making this a satisfying snack.
The lentils provide a significant amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
As a complex carbohydrate, chana dal provides a steady release of energy, making this snack a great way to combat midday slumps.
A serving of 4 Masala Ambodes (approximately 120g) contains around 250-300 calories, primarily from the chana dal and the oil absorbed during deep frying.
Masala Ambode can be enjoyed in moderation. It is a good source of plant-based protein and fiber from chana dal. However, being deep-fried, it is high in calories and fat. For a healthier alternative, consider cooking it in an appe pan.
Vadas can fall apart if the mixture is too wet or not bound well. This can happen if the dal isn't drained properly or if the batter is ground too smooth. The mixture should be coarse and thick enough to hold its shape.
Yes, this recipe is naturally gluten-free. However, always check your brand of hing (asafoetida), as some are compounded with wheat flour. Use a gluten-free certified hing to be safe.
Yes, you can prepare the ground dal paste and refrigerate it in an airtight container for up to 24 hours. It is best to add the chopped onions, herbs, and salt just before you are ready to fry to prevent the mixture from releasing water and becoming soggy.