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!