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Ambode Chana Dal Vada Recipe

Ambode chana dal vada is a South Indian snack recipe. Ambode /Aamvade/ Parappu vade is also part of festival foods. It is a split chickpea recipe.
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Course Appetizer, Snack, Starter
Cuisine South Indian
Servings 15 Vadas

Equipment

  • 1 Bowl for washing and soaking dal
  • 1 deep fryer / kadai for frying vadas
  • 1 strainer to strain oil from vadas

Ingredients
  

Ingredients for ambode – chana dal vada to make 10-12 ambode

  • 1 cup Chana dal - split chickpeas
  • 4-5 Green / red chilies more or less according to taste
  • ½ inch Ginger piece
  • 1 tbsp Coriander leaves cilantro chopped – 1 tbsp
  • Water – to wash and soak dal
  • 1 tsp Salt or according to taste
  • ½ tsp Red chili powder more or less according to taste
  • Oil for deep frying. as needed

Optional ingredients

  • 10 Curry leaves chopped
  • 2 tbsp Fresh grated coconut
  • 1-2 tbsp Rice flour

Instructions
 

Preparation for ambode:

  • Wash and soak chana dal for about 2 hours in water. Add enough water to cover chana dal.
  • After soaking , chana dal will look like the image below. Most water has been absorbed.
  • After 2 hours, pour onto a colander to drain all the water.
  • Grind the soaked dal with green chilies and ginger to a coarse paste. Do not add any water while grinding dal.
  • No need to grind dal to a very fine paste. It is ok if a few dhal grains remain whole.
  • Remove to a bowl. You can see the coarsely ground dal in the image below.

Method to make ambode – chana dal vade

  • After grinding, add curry leaves, coriander leaves, coconut, rice flour, salt, red chili powder. Mix well.
  • Form into lime sized balls. Keep aside.

Frying ambode – chana dal vade

  • Heat oil. Keep the flame medium.
  • When oil is hot, press each ball to flatten a little and drop carefully in the hot oil.
  • You can add 4-5 or more ambode at a time depending on the size of your kadhai (fryer) and the amount of oil you are using.
  • Fry till the ambode are golden brown on both the sides. Turn the vade once in a while so that they will be fried evenly on both the sides.
  • Remove from oil after draining well.
  • Fry all the ambode in the same way.

Notes

Ambode are great to eat hot or at room temperature. They will keep well for two days without refrigeration. Serve by itself or with chutney or tomato ketchup.
ready ambode chana dal vada 376x250
Tips :
  • The addition of rice flour makes it crisper. Add one or two tbsp rice flour if your like crisper dal vadas.
  • If you prefer, you may grind the batter to a fine paste. I prefer to have a few dal grains whole.
Tips or variation add any one ingredient given below.
  • Chopped Methi – fenugreek leaves
  • Chopped Onions
  • chopped garlic or garlic paste
  • Dill leaves
  • Chopped mint – pudina leaves.
Keyword bhajiya, chana dal, fritters, pakoda, pakodas, pakoras, split chickpeas