Wednesday, February 27, 2013

Biscuit Ambade

Idli Vada
Idli Vada, the most popular snack combo from South India also emerged as the most preferred breakfast combo all over the world. Biscuit Ambade or Uddina Bonda is the spherical round form of Medhu Vada that is most common in the undivided South Kanara district and also in Bangalore where they serve it with a kind of Moong Daal soup. I think the name Biscuit Ambade was given to this snack, since it is crisp as biscuit and ambade means round.
In Mangalore, during my childhood days, Ambade chutney and Ambade Sambar was part of eating out at restaurants like Udupi Krishna Bhavan, Mohini Vilas, Vishwa Bhavan, Indra Bhavan, Taj Mahal, Rama Bhavan and the big ones made by Thejo Bhavan at Basavangudi near Dongerkeri where they never served chutney or Sambar with ambades. Their contention is, the ambade has already ginger, chillies and coconut in it, hence no need of any accompaniment. Balli's Podi joint in Car Street still makes nice Ambades. However in my opinion, Biscuit ambade tastes good with sambar! You can have this for breakfast or as tea time snack.
Biscuit Ambade

Urad Daal - 1 Cup
Ginger - 1" piece chopped
Green Chillies - 3 Chopped(Or 1/2 teaspoon crushed black pepper)
Curry Leaves - A handful chopped
Coconut kernel - A handful chopped into tiny bits
Salt - To taste
Asafotoeda - A pinch dissolved in little water
Oil - For deep frying

Ambade Sambar
Soak urad daal for 2-3 hours at room temperature.
Drain our water, wash well and grind to a smooth stiff paste without adding water. 

If you are grinding in a mixer, you may add very little water while grinding.
Lightly crush the chopped ginger and green chillies and add.
Add the curry leaves. coconut bits, salt to taste and asafotoeda solution.
Mix well with your hand.
Heat oil in a kadai.
When the oil starts fuming, reduce the heat to medium.
Take a bowl with water.
Dip your hand in water, take a small lemon sized portion of the urad daal batter, shape into a ball and drop carefully into the hot oil.
Likewise you may go on adding the balls till the oil surface in full.
Fry on medium heat, turning the ambades over from time to time, taking care not to over burn them.
When the ambades turn golden red and crisp, transfer to a tray or basin lined with absorbant paper.
Serve hot with chutney, sambar, daalithoi or soup.

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