I had eaten Ambodae many a time and enjoyed it most of the times; but it was not until I ate what my wife made once after we were married, that I really realized that this can be as Divine...........Bekagiruvudu - You need:
Channa Dhal - Kadale Bele - Two Cups
Green Chillies - Depends on your tolerance
Hingu - Asofetida - Two Pinches
Arishina - Turmeric - 1/2 tsp
Fresh Grated Coconut - 1/2 cup
Coriander Leaves
Salt - Your Wish
Oil for frying
Optional: Sabbasigae Soppu - Dill - Fistful, Onion - 1/2 cup Both Chopped Finely
Maduva Munchae - Get Ready:
Soak gram dhal for one hour, drain the water and grind the dhal first with as little water as possible coarsely (my wife swears by the Summet Blender she has) - no water even better..............if the dhal becomes a paste - I suggest you start over with the soaking. She says this is the maker or breaker of this divine snack.
Maduva Vidahna - Do It:
Choose a Banalae- frying dish and heat the oil. The oil should be hot before you start making the Ambodae. While the oil is getting hot mix the ground dhal with all other ingredients. Once the oil is hot, take a tablespoonful of the batter and make a round ball(to the extent you can - remember there is not a lot of water) and gently press it on the palm of your hand. Gently drop the batter into the hot oil. The batter needs to cook for about two minutes on each side- make sure that after the batter in in the oil, the heat on the stove needs to be reduced to medium level, it is easy to burn the batter, as there is no water content.
Once you see the golden brown color - you can take it out and drain it on paper towel or jalaree pathre.
I am sure from this point you will want to taste and start eating this. Trust Me!
Tip: I actually drop a few ambodae's in Saaru(Rasam) to eat them with rice. My wife hates me for it........try and I am sure you will love them this way.
My love to my wife has increased significantly because she makes these. Thanks Bindu!
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