Crunchy Karnataka Madhwa temple patties made of coarsely ground soaked chana dal, fresh dill weed, green chilies, and ginger.
Snack · 15 min prep · 20 min cook · serves 4 Newly added
Ingredients
- 1 cup chana dal , soaked 3 hours and drained thoroughly
- 1/2 cup dill weed (fresh) , sabbakki soppu, washed, dried, and finely chopped
- 2 green chili , finely minced
- 1 inch piece ginger , finely grated
- 1/4 tsp hing (asafoetida)
- 3 cups oil , for deep-frying
- 1 tsp salt
Preparation
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Reserve 2 tablespoons of the soaked whole chana dal; place the remainder in a blender jar.
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Pulse the dal with the green chilies, grated ginger, and salt without adding water until coarsely ground, leaving several lentils whole.
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Transfer the coarse dal mixture to a mixing bowl; stir in the reserved whole chana dal, chopped fresh dill weed, and hing.
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Mix thoroughly with your fingers to form a thick, moldable mass.
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Heat the frying oil in a deep karai over medium heat.
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Take small portions of the dal mixture and flatten between your palms into flat 2-inch patties (about 1/3-inch thick).
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Gently lower the patties into the hot oil in batches.
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Deep-fry over medium flame for 5 to 6 minutes, flipping halfway through, until brittle, crunchy, and deep reddish-brown.
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Remove with a slotted spoon, drain on paper towels, and serve warm.
In the tradition
Ambode is the celebratory crunchy fritter of Dvaita Madhwa banquets in Karnataka. Coarsely pulsing Bengal gram without water leaves whole lentils embedded in the crust, which roast to a nutty crisp during frying, while fresh dill weed (sabbakki soppu) infuses the fritter with aromatic herbal oils.
Sources & further reading
- Karnataka Madhwa Matha Canon (Traditional Festival Prasadam Fritters)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.