“Cabbage ~ Green Moong Ambado (Vadas / Fritters)” … It’s the season of enjoying crisply fried ambados / vadas / fritters … So go ahead and relish them when its pouring heavily with a cuppa of hot soup or tea / coffe … I prepared these with the left over patrade mixture, you too can do the same the next time you prepare patrado or just prepare it fresh … whichever method you choose, do enjoy these hot ambados / vadas this monsoon … Yummy …..
This ambado / fritters / vadas are prepared with the remaining mixture of patrado mix with the addition of finely chopped cabbage … Patrado / Alu Vadi / Colocasia Leaves Spirals is a Amchi Delicacy. I have already posted the preparation of the same. Though it’s a bit of tedious and time consuming dish, it’s a pampered dish and everybody makes effort to learn the preparation of this dish, so that they can always enjoy this with family as this is something not available in the stores and even if it does, its not the same like homemade. These are made of colocasia leaves, I always prepare the mixture a little bit more so that I can prepare ambado with addition of any veggies or sannapolo with the same mixture. Sort of I get two in one dish and cuts down on additional work too. The taste is awesome, so the next time you prepare the mixture for patrado with whole green moong just add in a little bit more and keep aside the remaining mixture and prepare this delicacy and enjoy them hot with Dal-chawal or just as a snack, you can remove small dosas / sanna polo with the same mixture too. If you do not desire to prepare the patrados just go ahead with the recipe given below and you will get them same as the one’s with patrado mix. Again you can add in onions along with cabbage while preparing the ambado / vadas … Enjoy.
Method 1 : Preparation with leftover Patrado mixture ....
Note: For the Method of preparing Patrado … Please follow the link given below …
** Add in a large flat bowl … 1.5 cups of patrado mixture, ½ cup of rice flour, 1 cup of Besan (Bengal Gram) Flour, Red Chilly powder as per taste, Salt to taste, pinch of hing powder and 3 cups finely chopped cabbage. Mix all together into a binding consistency. Do not add in any water. Also do not add in all the flours in one go keep a little bit aside so that you can add on as necessary only.
** The amount of addition of flours depends also on the texture of the patrado mixture. If it is very a little bit thinner in texture, then you may have to add in a little bit more of flour and vice versa. Prepare the mixture in such a way that it comes to a rolling ball when rolled in palms.
** Prepare lemon sized balls, flatten them a little bit and keep them ready aside.
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Method 2: Preparation with fresh ingredients :
Green Moong : 1 cup
Coconut : 1 cup freshly grated
Tamarind : marble sized.
Green Chillies : 12-15
Cabbage : 3-4 cups finely chopped.
Rice flour : ½ cup
Besan / Bengal Gram Flour : 1 cup
Hing : 2 tblsp
Salt to taste
** Soak whole green moong overnight n plenty of water overnight. Next morning drain off the water, rinse and strain on a colander for 15-20 mins.
** Add the coconut, green chillies, hing and tamarind in a mixer grinder and grind to a smooth paste with little bit of water. Do not add in more water. Lastly add in drained green moong and grind to a semi coarse paste. The texture should be that of rava consistency.
** Add in a large flat bowl … the ground mixture, rice flour, Besan (Bengal Gram) Flour, Salt to taste, hing powder and finely chopped cabbage. Mix all together into a binding consistency. Do not add in any water. Also do not add in all the flours in one go keep a little bit aside so that you can add on as necessary only.
** The amount of addition of flours depends also on the texture of the patrado mixture. If it is very a little bit thinner in texture, then you may have to add in a little bit more of flour and vice versa. Prepare the mixture in such a way that it comes to a rolling ball when rolled in palms.
** Prepare lemon sized balls, flatten them a little bit and keep them ready aside.
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**For Deep Frying : Add sufficient oil for deep frying in a thick bottomed kadai. Put it on high heat to bring it to full heat / smoking point. Reduce the heat to medium and wait for 5 minutes. Check the temperature by adding a little bit of mixture in the hot oil carefully. If the mixture comes up within a few seconds, it means the oil is hot and ready for frying. Keep the heat temperature constant throughout frying of the ambado / vadas. Now add in the prepared ambado / vadas, one at a time carefully. Do not overcrowd the kadai, there should be enough space left for the ambados to get deep fried properly. Let it fry for 4-5 minutes. Now overturn and mix properly with a deep frying ringed spatula. Keep rolling often to fry them evenly. Once they are fried to golden brown remove and keep in an absorbent tissue paper for the excess oil to drain off. Continue with the remaining mixture.
Serve the Cabbage ~ Green Moong Ambado (Vadas / Fritters) either with chutney or tomato ketchup as a snack or as an accompaniment with Rice – Dalitoy and some side dish curries for lunch / dinner. This is an excellent combination to be prepared when you have guests for lunch / dinner. You can prepare the mixture and keep it ready in the refrigerator. Remove it about 10-15 minutes before you need to fry and allow to cool a bit and then prepare the ambados / vadas and deep fry them. They come out excellent without any problem. You can also add in finely chopped onions to the mixture. They add in to the taste. I assure you your family will love these ambados / vadas.
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