Ambode Recipe

Jennifer Segal

15 May, 2024

Craving Ambode? Try our authentic Ambode recipe for a spicy, crunchy South Indian snack that's perfect for any occasion. Delight your taste buds!

Ambode

Publisher: Crisp Recipe
Cuisine: Indian
Category: Snack
Prep Time: About 2 hours (for soaking chana dal)
Cook Time: 25 minutes
Servings: 4
Calories: 150 calories

Ambode is a popular South Indian snack known for its delightful combination of flavors and textures. This deep-fried treat is made primarily from chana dal, also known as split chickpeas. The chana dal is soaked, ground, and then mixed with a variety of seasonings to create a flavorful and aromatic batter.

Typically, the batter includes ingredients such as green chilies for a spicy kick, onions for a hint of sweetness, fresh coriander leaves for freshness, and cumin seeds for earthy notes. Some variations may also include garlic for added depth of flavor. This mixture is then shaped into small, flattened rounds and deep-fried until they turn golden brown and crispy.

Ambode is renowned for its crunchy exterior and a slightly crumbly, nutty interior, owing to the chana dal. It's often served as a tea-time snack or during special occasions and festivals in South India.

The spicy and savory taste of Ambode is beautifully balanced by the cooling effect of chutneys, making it a beloved street food in regions like Karnataka and Tamil Nadu. It's a perfect example of South Indian culinary traditions, combining simple ingredients to create a delectable treat that's both satisfying and flavorful.

Recipe

Discover the Ultimate Ambode Recipe – A Spicy Crunchy Delight! Learn how to make this South Indian snack that's perfect for every occasion.

Ingredients

1 cup chana dal (split chickpeas)
2-3 green chilies
1 small onion, finely chopped
2-3 cloves of garlic (optional)
A handful of fresh coriander leaves
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
Salt to taste
Oil for frying

Method Instructions

Start by soaking the chana dal in water for about 2 hours. After soaking, drain the water thoroughly.
In a blender or food processor, grind the chana dal along with green chilies, cumin seeds, and garlic (if using) to a coarse paste. You don't want it too smooth, some texture is good.
Transfer the ground mixture to a mixing bowl and add finely chopped onions, chopped coriander leaves, asafoetida, and salt. Mix everything well.
Heat oil in a deep frying pan. Take small portions of the mixture and shape them into small, flattened rounds.
Carefully slide them into the hot oil and fry until they turn golden brown and crispy. Make sure the oil is hot, but not smoking.
Remove the fried ambode with a slotted spoon and drain excess oil on paper towels.
Serve hot with chutney or ketchup.

Enjoy your homemade Ambode! Feel free to adjust the spice level to your preference by adding or reducing the number of green chilies.

Recipe Video

Ambode

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Recipe Tags: Ambode, Ambode Recipe, Recipe

Servings

Ambode is typically served as a savory snack, and it can be enjoyed in various ways. Here's how you can serve Ambode:

With Chutney: Ambode pairs wonderfully with a variety of chutneys. Some popular choices include coconut chutney, mint chutney, or tamarind chutney. These chutneys add a burst of flavor and a contrasting coolness to the spicy and crunchy Ambode.
As a Tea-Time Snack: Serve Ambode with a hot cup of tea or coffee. It makes for a delightful tea-time snack, and the combination of the savory Ambode and a steaming beverage is perfect for a quick refreshment.
At Festivals and Special Occasions: In South India, Ambode is often made during festivals like Ganesha Chaturthi and Deepavali (Diwali). It's a customary snack to celebrate these occasions and is shared with friends and family.
As an Appetizer: You can serve Ambode as an appetizer before a South Indian meal. It's a great way to kick off a meal and awaken your taste buds with its spicy and savory flavors.
Street Food Style: If you want to recreate the street food experience, serve Ambode with a sprinkle of chaat masala and a drizzle of tangy tamarind sauce. This gives it an extra zing and makes it even more delicious.
Kids' Lunchbox: Ambode can be a fun addition to a kids' lunchbox. It's a flavorful and wholesome snack that kids are likely to enjoy.

Ensure to serve Ambode while it's still warm and crispy for the best experience. Whether as a snack, appetizer, or a part of your festive spread, Ambode is a versatile and flavorful treat that's sure to be a crowd-pleaser.

Tips

Soaking Chana Dal: Ensure that you soak the chana dal for at least 2 hours, or until they become soft. Soaking helps in grinding the dal to the right consistency and ensures that the Ambode turns out crispy.
Grinding Consistency: When grinding the chana dal, aim for a coarse texture, not too smooth. This texture gives the Ambode its characteristic crunch. Be cautious not to add too much water while grinding, as excess water can make the batter too loose.
Balancing Spices: Adjust the number of green chilies to your spice preference. You can make it milder by using fewer chilies or spicier by adding more. Remember that the other seasonings, like cumin and garlic, also contribute to the flavor.
Oil Temperature: Make sure the oil is hot but not smoking when you fry the Ambode. If the oil is too hot, the outside may brown quickly while the inside remains undercooked. Use a medium-high heat setting.
Shape Evenly: When shaping the Ambode, try to make them as uniform in size and thickness as possible. This ensures even cooking.
Oil Draining: After frying, place the Ambode on paper towels to remove excess oil. This step helps keep them crispy and less greasy.
Customization: Feel free to get creative with your Ambode. You can add ingredients like grated coconut, curry leaves, or grated ginger for additional flavor variations.
Serve Fresh: Ambode is at its best when served fresh and hot. The texture and flavor are at their peak right out of the fryer.
Storage: If you have leftovers, store them in an airtight container. While they won't be as crispy as when freshly made, they can still be quite tasty for a day or two.
Pair with Chutneys: The combination of Ambode with chutneys is fantastic. Consider preparing a variety of chutneys to offer a range of flavors.

Ingredient Substitutes

If you're looking to make Ambode and don't have some of the ingredients on hand, here are a few common substitutes:

Chana Dal: If you can't find chana dal, you can use split yellow peas or split pigeon peas (toor dal) as a substitute. While the flavor may vary slightly, the texture and overall result should be similar.
Green Chilies: You can adjust the spice level by using red pepper flakes, paprika, or even black pepper instead of green chilies. Remember to use these substitutes sparingly and to taste.
Onion: If you don't have onions, you can omit them, or use thinly sliced green onions or shallots for a milder flavor.
Garlic: If you prefer not to use garlic, you can skip it altogether or use a pinch of garlic powder for a milder garlic flavor.
Asafoetida (Hing): Asafoetida is used to enhance the flavor and aid in digestion. You can omit it if you don't have it, but it does add a unique taste to the Ambode.
Cumin Seeds: If you're out of cumin seeds, ground cumin is a suitable replacement. Use about half the amount of ground cumin as the recipe calls for in seeds.
Coriander Leaves: If fresh coriander leaves aren't available, you can use dried coriander leaves (coriander powder) or omit them. Fresh cilantro is a common herb substitute.