Thursday, January 31, 2008


I consider this delicacy the South Indian counterpart of the North Indian Dahi Vada. Mosaru = Dahi and Aambode made from chana dal can be dubbed 'Dal Vada', so, Mosaraambode = Dahi Dal Vada. Easy, eh?? Aambode is a well known, very common South Indian snack. Mostly prepared as part of festival meal spreads, this crunchy snack is a favorite with everyone. There is rarely a person who doesnt like it. Serving it like this, dipped in seasoned curds is a very rare practice though. I havent come across anyone, (but my mom) doing this before. I even googled it and found no results... So, is my mom the first one.... well, as much as I would like to believe that, I definitely dont think so. May be it just is rare. Aambode is crispy, crunchy and very tasty all by itself, a wonderful snack for the cold, rainy evenings and Mosaraambode is like its alter ego, soft and tangy, an ultimate summer evening snack. Hope y'all enjoy it!!


For Aambode:

2 cups Kadle BeLe(Chana Dal), soaked for atleast 2 hours
1 full teaspoon Kothombri beeja(Whole Dhania/Coriander seeds)
1/2 to 3/4th of a cup grated fresh/frozen Coconut
2-3 Green Chillies, finely chopped
A handful of Pudina(mint) leaves, finely chopped
A few sprigs of Coriander leaves, finely chopped
8-10 Currry leaves, finely chopped
1/2 cup finely chopped Onions(Optional)
1/4 teaspoon Ingu(Hing/Asefoetida)
Salt, to taste
Oil, for deep frying

For Mosaru(Dahi):
4 cups Curds, beaten/mixed up to a smooth consistency
1/2 teaspoon red chilli powder
1/2 teaspoon chaat masala powder
Salt to taste

Method :

1. Coarsely grind the chana dal, along with dhania seeds and coconut in a blender. Avoid adding water. If your blender is not cooperating, try adding just 2-3 tblspoons of water. It will also help if you keep aside a quarter of the dal before grinding. You can add it whole later, if the rest of the dal turns out too fine. If the mixture turns too watery, adjust by adding a little bit of gram flour(besan) or rice flour.
2. Add rest of the ingredints for Aambode to the ground dal and mix well.
3. Heat oil in a kadai.
4. Take lemon sized portions of the above mixture and flatten it form a round of about 1.5 inches diameter.
5. Add it to the hot oil and deep fry on medium heat. You can fry about 6 Aambodes at a time.
6. Keep turning and fry until they are golden brown in color.
7. Similarly shape and fry the rest of the mixture.
8. Eat them right now! or Set aside until all the Aambodes are cool.
9. Prepare the curd by adding all the ingredients and mixing well. Add a little water, if you find it too thick.
10. Two hours before you serve, add the Ambodes(if any are left i.e.,) to the curd and let them soak.
11. Serve garnished with a sprig of mint. :-)

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