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Mangalorean Biscuit Ambade (Gram Fritters)

1¼ cup cleaned urad dal (white), soaked for at least 2 - 3 hours, then drained well
2 - 3 green chillies, finely chopped
1 inch piece of ginger, chopped
2 sprigs of curry leaves, torn into small pieces (around 10 - 12 leaves)
1/2 tsp fresh ground black pepper
1 - 2 tsp salt or to taste
2 tbsp grated or dessicated coconut (or very thinly sliced coconut pieces)
Enough vegetable or canola oil for deep frying

Method:


In a blender or grinder, grind the cleaned urad dal with the salt and just enough water to loosen the batter (around 1/2 cup at the most). The batter doesn't have to be super fine, but should be as thick as you can make it. Look at thepicture below to get a sense of the thickness.


Mix the chopped chillies, curry leaves, balck pepper and dessicated coconut into the batter, mixing well. Let the batter rest for a few minutes. Taste and adjust the salt.


Meanwhile, heat the oil in a deep pan ot pot, until just smoking, hot enough so that a drop of batter rises quickly to the surface covered in bubbles (or until a cube of bread browns evenly in 30 seconds) Turn down the heat to medium.


Using a spoon, drop big spoonfuls of the batter very carefully into the hot oil. Don't worry if they are not the perfect rounded shapes.


Fry for 8 minutes, or until the ambades turn a golden brown colour and are crispy on the outside.


Gently lift out of the oil, and drain on kitchen paper.


Serve hot with a steaming hot cup of
chai, coconut chutney or ketchup!

This recipe makes about 10 - 15 medium sized ambade

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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