Vada and Biscuit Ambado

 "Vada + Biscuit Ambado" with Sambar & Coriander + Mint + Amla + Dates + Raisins Chutney.

Soak one cup of urad dal in water for 2 hours. Strain well, all the water should get drained properly. Grind to a smooth paste with very little water. Remove and add salt, chopped curry leaves, some grated ginger and mix well. 

Heat oil in a Kadai for deep frying. Carefully with your hands take a spoonful and gently add into the oil. This is called biscuit amabado. Fry till golden crisp. Drain on a paper napkin for to remove the excess oil. Serve with chutney and sambar or both.

To make the vada remove a handful on a plastic make a hole in the centre, pass it slowly on your hand and transfer to hot oil. These are Vada's. Fry till golden crisp. Drain on a paper napkin for to remove the excess oil. Serve with chutney and sambar or both.

Note: I would strongly suggest you watch any You tube on the making of Vada to get a knowledge of the exact method. It is difficult to explain the method on layman language. The video will give you the exact way of preparation. This is however obtained by practice. 

For the Sambar recipe please refer #Dal/Saar.

For the Chutney recipe please refer #Chutney.