22 August, 2017

KADALE BELE AMBODE/SPLIT BENGAL GRAM/CHANA DAL AMBODE/ಕಡಲೇ ಬೇಳೆ ಆಂಬೋಡೆ

Ambode is a deep fried lentil snack from our own state, Karnataka. The main ingredient used in this snack is split bengal gram/chana dal/Kadlebele. This is one of the most suitable festive savoury preparation, which is almost everyone’s first choice I can say

Normally ambode can be called as a definite pair along with Holige/Puran Poli as this is made when ever holige/Pooran poli is prepared (it goes like…. today I have made holige-ambode for the festive lunch). What I’m trying say here is, if anybody has made both the holige ambode together on any particular day, then that day is considered like big day/big event/big function/most special day

On the day of Swarna Gowri vratha/festival this lentil snack is necessarily made, so thought of sharing it. Today what I’m going to share is the very basic recipe of making ambode. For further modifications, dill leaves or mint leaves or onion or all of these together can be added.

But on the festival days and for functions like marriage etc we don’t add onion. This method was followed by my both grand mothers, and my mother as well, obviously by default it has become my method of preparing this savoury dish also.

Again I have mentioned a very small quantity of ingredients to make it easy for beginners/youngsters. It yields 12 ambodes of the below given size. In this particular method the ambode turns out to be very crispy, light and crunchy. To make it easy and simple I have explained it with step wise pics.

Ingredients : measuring cup used – 250 ml

Kadlebele/chana dal/ bengal gram – 1 cup
Whole red chilies – 8 nos., for colour & 5 nos., for spiciness
Hing – 1/4 tsp
Curry leaves – 2 sprigs
Rock salt – 1/2 tbsp (adjust)
Grated fresh coconut – 4 to 6 tbsp (you can use chopped coconut also)
Rice flour – 2 tbsp
Ghee – 2 tsp

Others :

Oil to deep fry the Ambode

PROCEDURE :

Wash well and soak bengal gram/Kadlebele for at least 3 to 4 hours
Drain all the water, add in chilies, hing, curry leaves and salt and grind into a coarse paste then transfer to a bowl or Parath

Now add in rice flour, ghee and grated coconut to the ground paste, combine everything really well

Pinch a lemon sized ball press and flatten it between the palms

Deep fry them in hot oil until it turns golden brown then remove to a plate

Crispy, yummy, hot ambode is ready to be relished

Below is the recipe pic of hitakavare (pressed field beans) ambode, prepared exactly in the same method, but just added 1 cup of hitakavare bele (pressed field beans) to the ground bengal gram mixture and posting this pic today ie… on 8/1/18