Ambode is a fried snack prepared for all festivals in Karnataka. It can be prepared with many ingredients like mint leaves, onions, groundnuts/peanuts, moong dal and so on, but the main ingredient is channa dal (split yellow peas). I prepared it with mint leaves this time.
During festivals they prepare this and also add it into the beLesaaru and serve it with rice, it’s a favorite of many!
Channa dal- 1 cup
Fresh coconut- 1/4 cup
Mint leaves- 1 small bunch
Rice flour- 1 tbsp
Curry leaves- 5 to 6
Green chillies/ jalapeño – 6 to 7( or according to your spice level)
Asafetida – ¼ tsp
Salt – to taste
Oil – for frying
Soak channa dal for 2 hours. Chop mint leaves, green chillies and curry leaves.
Grind all the above ingredients (except oil, salt, rice flour and asafetida) with soaked channa dal coarsely without adding water. Add salt, asafetida and mix well. Take a big lemon size mixture in your hand and make small patties out of it.
Deep fry the patties on medium low flame for 6-7 minutes each side or until golden brown. Enjoy the hot crispy ambodes!