28 June, 2022
AMBODE ROTTI/KADALE BELE/SPLIT BENGAL GRAM ROTTI/THALIPEETH/VIDEO/ಆಂಬೋಡೆ ರೊಟ್ಟಿ
A unique, new kind of rotti/thalipeeth recipe which Instantly came into my mind and eventually came into existence.
We, the people of Karnataka make ambode/fritters using split bengal gram. So obviously the ambode is a deep fried snack. But One day, I wanted to make ambode but was not willing to deep fry it. Thought, what if I make rotti using the same ground mixture ! and made it also. So this recipe is the result of that day’s wish.
We can make small sized, crispy ambode rotti to pair along with meals or serve as an evening snack or it can also be made in regular rotti size to have it in the breakfast. I served these rotti along with tomato chili sauce, but we can make fresh coconut chutney as well to go with it
So go ahead and try out this new kind of ambode and do enjoy with your family. By the way do not forget to let me know how it turned out for you.
By the way I have also made video demonstration for this recipe. You can check the same below in this You tube link. Kindly do subscribe to may you tube channel, also like and share the recipes as well. Thank you all for encouraging me as always.
Ingredients : measuring cup used – 200 ml
- Split Bengal gram/Kadale bele – 1 cup (once soaked it measures 2 cups + 2 tbsp)
- Green chili – 2
- Byadigi chili – 5 to 6 Or Kashmiri red chili powder – 1 tbsp
- Ginger – 1 tbsp
- Hing – 1/8 tsp
- Rice flour – 1&1/2 tbsp
- Curry leaves powder or Moringa powder – 1 tsp (You can also put fresh curry leaves instead of powder)
- Grated fresh coconut – 1/2 cup
- Grated cabbage – 1 cup
- Salt – 1/2 tbsp
- Water – 3 tbsp
- Oil – to sprinkle on the rotti and to apply on the sheet to spread the rotti
PROCEDURE :
- Rinse well and soak split Bengal gram/Kadale bele for 2 hours, then drain all the water and transfer to a mixie jar
- Also put green chili, whole byadigi chili OR Kashmiri red chili powder, salt, ginger, hing and 1 to 2 tbsp of water, grind to a slightly smooth paste and transfer to a wide bowl or Parath
- To that ground mixture, put rice flour, moringa or curry leaves powder, grated fresh coconut and grated cabbage. Now mix everything really well
- Grease a butter paper and spread a portion of rotti mixture and roast on both the sides on a heated tawa by smearing little oil
- You can also sprinkle some white sesame seeds on the spread rotti to get that nutty flavour
- Ambode rotti is ready to be relished
