Onion Biscuit Ambado / Vada / Black Gram Fritters ......... Made with Black Urad Dal (with skin) and Coconut Ginger Chutney ....... Yummy Yumz ....... Really a delicious soft and crispy Ambados / Vadas / Fritters ..... for snack time or for breakfast .... Go ahead and Enjoy .... You will Love them .......
Urad Dal with skin / Split black Urad dal / Black grams / black chilka urad dal are all the same. Chilkewali urad dal ie urad dal with skin on, retains the skins and also has quite a strong flavour. This dal is creamy white from inside and black coloured from outside with somewhat bland and creamy flavour when cooked. Chilkewali urad dal is a traditional ingredient and is used in many Indian curries and dishes. These are low in fat and rich in protein, iron and fibre. They turn thick and mushy when cooked. The most common Indian dish prepared using this dal is dal makhani.
Biscuit Ambado is an Manglorean dish famous all round the world. Don’t be mislead by the name Biscuit, thinking it has got to do something with biscuits ….. absolutely not. There is no connection whatsoever to the two. These are actually urad dal dumplings which tastes absolutely yummy when eaten with chutney or sambar. When they are fried into round shape they are called Biscuit Ambado and when the same is fried by making a hole in the centre (similar to doughnuts) they are called Vada’s. Biscuit ambade / vada / medu vadas are some of the names by which this dumplings go by. They are popularly served along with idlis, sambar and chutney in almost all South Indian Hotels especially in Mangalore, Udupi side. Again Biscuit Ambado is commonly prepared with urad dal though the same can be prepared with various other dals available too. Here I have prepared it with Urad Dal itself, but the difference being, I have used Urad Dal with Skin. Urad dal with the skin on is available in market and it is considered to be more nutritious than the skinned ones. Just of a change I went ahead and prepared the ambado / vada with the same. The taste was really awesome and the ambado was really soft centered with absolutely crunchy and crispy texture from outside. Do prepare this vada and enjoy with family and friends.
Method of Preparation : Wash and soak 2 cups of urad dal (with skin) in plenty of water for 1-2 hrs. Remove wash again and drain in a colander,keep it like that aside for another 10-15 minutes till all excess water drains off. Some of skins from the urad dal may loosen and float on the water, do not discard the skin, drain them together. I have done this vada grinding the black loosend skin too.
Grind the urad dal to a fine paste by just sprinkling water now and then. Do not at any stage add more than a tsp of water. The paste should not be thin or runny. You should get a thick paste or else the ambado when fried will absorb oil. Remove the paste in a bowl.
Add 1 medium sized finely chopped onion pieces, 1 tsp of hing powder / 1 tblsp ginger pieces, salt to taste, 5-6 curry leaves chopped, 4-5 green chillies chopped into rings and mix the batter well. You can also add some coconut cut into small pieces.
Heat oil in a thick bottomed kadai for deep frying. When the oil reaches smoking point, lower the heat and wait for 5 minutes. Add in a pinch of the paste for testing the oil heat, if it forms into a ball and comes up immediately, the oil is hot enough. Keep the heat to medium now and add in a lemon sized balls of paste into the hot oil. Be careful, add gently into the oil so that it does not splutter.
Frequently dip your hands in water and then form the paste into balls. This helps in getting round shaped balls and also enables the balls to slip easily into the oil. Add 5-6 ambado at a time depending off course on the size of the kadai, you can add more or less. Keep the heat constant, by lowering if too hot and increasing if you find it getting cold.
Allow the biscuit ambado / vada / fritter to cook in the oil for a few minutes, then keep turning them frequently to get crispy and evenly fried. This will take somewhere between 5-7 minutes depending upon the size of the ambado. When they turn crispy and golden remove and keep it on an absorbent paper for the excess oil to drain off.
Onion Biscuit Ambado / Vada / Fritters are ready. Serve the Onion Biscuit Ambado / vada with coconut ginger chutney or sambar for breakfast or tiffin. Children love this with Tomato Ketchup too or any other cheesy dip. Yes it goes well with dips too.
** For the coconut ginger chutney Recipe, Please follow the link given below …….