"Sweet Strawberry Lassi, Spicy Sprouted Green Gram Vadas (Kirlailele Mooga Biscuit Ambado) served with Spicy Coriander Leaves- Fresh Turmeric Root- Coconut Chutney" ... tried out some biscuit ambados with only sprouted green grams and they did turn out soft and spongy ... so it's my combo meal today along with some chicken biryani from resto ... Yummilicious .....
** Biscuit Ambado is a very famous snack from Konkani Saraswat Cuisine prepared using Urad Dal. These are same as Vadas prepared at home or sold as vada sambar in restaurants the only difference being in shape. Ambados are deep fried in round ball shapes while the vadas are oval with a hole in center while rest of the recipe remains same. I have no idea as to why these are called biscuit ambados, my only wild guess being that there must be some story to it as is with other dishes. Anyways, I have already posted both Vada and Biscuit Ambados before and again a few ambados and vadas prepared with other lentils too. I have often mentioned that it intrigues me into finding out other variations when I come to like one dish very much. The various options with which it can be may be tried out keeps takes rounds in my mind and it does not rest till I try out new one. I have often mentioned the importance of consuming sprouts and the best of all and also easy to prepare are whole green moong/moogu and moths/bagado.
** Green Moong Sprouts are almost always available stored in my fridge as I love having a handful of the same as dinner if at all I feel hungry as I forgo dinner at nights most of the times. I had about 2 cups of whole green moong sprouts stored in fridge, which I wanted to finish off, so prepared these delicious biscuit ambados and relished them with chutney for lunch. I have prepared them before too, but then I had added some radish leaves or onions etc. This time I prepared them exactly how we prepare the urad dal vadas but with some spices and a little bit of coriander leaves etc. In all a good snack to relish during winter season when there is chill in air and the tongue always craves for something chatpata during such times. Do try out this variation for a change from the regular urad dal vadas and serve them either with chutney or sambar of your choice. You can also try out other options of vadas posted in my Blog before to which I will be sharing a common link at the bottom of this recipe, do follow the same for the Recipe.
** Here is my simple method of preparing “Spicy Sprouted Green Gram Vadas (Kirlailele Mooga Biscuit Ambado)” … My Style ….
** You will need about 2-3 cups of Sprouted Green Whole Moong for this recipe. If you do not know the method of sprouting beans, check out the link at the bottom of this recipe where in I am sharing a link on method of sprouting, it’s easy and you will get a perfect sprouted grams with the same.
** To prepare the Vada/Ambado Batter : Add the sprouted green moong with skin on into a mixer grinder and grind to paste. Do not add more water but keep sprinkling a little bit of water while grinding if necessary. That way you will not be adding excess water to the paste. The consistency should very thick with sort of a little bit fine/chiroti rava texture. Remove the paste into a wide stainless steel bowl and keep it aside.
** Now in the same grinder, add in handful coriander leaves, 4-5 green chillies, a few curry leaves, one inch piece of ginger, 2 tblsp of fresh grated coconut, ½ tsp of hing/asafoetida powder, salt to taste and grind the mixture into a rough textured paste without water using pulser mode. You can also add a few Black pepper corns if you like (Optional). Remove and add this to the ground mixture in the bowl along with one tablespoon of Rice Flour and mix well.
** Heat plenty of oil in a deep kadai/pan, when the oil comes to smoking point, reduce heat to medium and wait for 5 minutes. Check the heat by putting a very tiny ball of dough into the oil, if it springs back within seconds, the heat is correct to be continued for deep frying. Maintain this heat throughout by making little variations by increasing and decreasing the heat from time to time. The right temperature is an absolute must to get crispy well fried vadas.
** Take some dough, say about a large tablespoon with slightly wet hands and roll the same on the rim of the steel bowl to form a ball like shape, now gently drop this into the hot oil. Repeat with a few more ambados depending upon the size of your kadai. Just wait a minute or two between adding the vadas in the oil so that they do not stick to each other. Fry the vadas till evenly browned and crisp on the surface by turning over with spatula in between.
** Use a ringed spatula to remove the fried vadas as they will drain off the excess oil properly back into the kadai. Remove the vadas and place them on an absorbent paper for the excess oil to get drained off well. Continue the same procedure to prepare rest of the Biscuit ambado with the remaining batter till all are done. You can keep the leftover batter in the fridge and use later though it is not advisable as vadas always turn out best with fresh batter.
** “Spicy Sprouted Green Gram Vadas (Kirlailele Mooga Biscuit Ambado)” are done and ready to be served. Always served them hot direct from the kadai when they are fresh and crisp while soft within with any accompaniment dish of your choice. These taste best when served with chutney or tomato ketchup. I had these for lunch with coriander coconut chutney along with strawberry lassi and chicken biryani which hubby had brought from restaurant.
** Do try out this snack and serve them as a starter to your family and friends or when you have guest for lunch or dinner. I am sure they will love it as it has a different taste from that of regular vadas as they are both spicy and aromatic too. I always love deep fried snacks, though nowadays people are skeptical of relishing them, children however love them and so do aged people, so you can give it a try either during holidays or weekends.
** Note : You can leaves out addition of coriander leaves while grinding. You can also increase or decrease the number of chillies as per individual choice. You can also add on one medium sized finely chopped onion to the batter, mix and then fry them too, tastes wonderful. If you find that the batter is slightly thinner in texture, do not despair, you can add in another teaspoon or so of rice flour, however for the quantity mentioned the flour should not exceed more than 3 tablespoon in all.
** For “Sweet Strawberry Lassi” Recipe in the picture above, Please follow the link given below ….
** For “Spicy Coriander Coconut Chutney” Recipe in the picture above, Please follow the link given below ….
** For the “Method of Sprouting Beans/Grams”, Please follow the link given below ….
** The are many more “Vada/Ambado” Recipes in my Blog, do go through the common link shared below and try out that which you would like to relish with your family and friends …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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