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Crispy on the outside, soft on the inside, these savory lentil fritters are a beloved Konkani snack. Made with yellow moong dal, coconut, and spices, they're perfect with a cup of tea.
For 4 servings
Soak the Dal
Prepare the Batter
Mix the Ingredients
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Crispy on the outside, soft on the inside, these savory lentil fritters are a beloved Konkani snack. Made with yellow moong dal, coconut, and spices, they're perfect with a cup of tea.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 347.19 calories per serving with 13.2g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape and Fry the Ambados
Serve Hot
Add 1/4 cup of finely chopped dill leaves (sabbasige soppu/shepu) to the batter for a traditional and aromatic flavor.
Mix in 2-3 tablespoons of finely chopped spinach or grated carrots for added nutrition and color.
Add 1/2 teaspoon of crushed black pepper or fennel seeds (saunf) to the batter for a different spice profile.
Moong dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The lentils provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This snack contains essential minerals like iron, magnesium, and potassium from the dal and fresh herbs, contributing to better energy levels and heart health.
Moong Dal Ambado has healthy base ingredients like moong dal, which is rich in protein and fiber. However, since it is deep-fried, it is high in calories and fat. It's best enjoyed in moderation as a snack. For a healthier version, you can try making them in an air fryer or appe pan with less oil.
One serving of four ambados contains approximately 250-300 calories, primarily from the lentils and the oil absorbed during frying. The exact count can vary based on the size of the vadas and the amount of oil absorbed.
While deep-frying gives the authentic crispy texture, you can bake them. Preheat your oven to 200°C (400°F). Place the shaped vadas on a greased baking sheet, brush them with oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp. The texture will be different, more like a baked cutlet.
This usually happens for two reasons: the batter is too thin, or the oil is not hot enough. Ensure you grind the dal without water to get a thick batter. Also, fry on a consistent medium-high heat. If the oil is too cool, the vadas will absorb excess oil.
You can grind the dal and store the paste in an airtight container in the refrigerator for up to a day. However, it's best to add the onions, herbs, and salt just before frying, as salt will cause the onions to release water, making the batter runny.