Temple style ambode ( chattambade)

 

Ingredients 

Kadale belle ( channa dhal )—1 cup

Togari belle (toor dhal)—1/4 cup

Rice—1 tablespoon 

Fresh grated coconut (nariyal//Kayi turi)—1/4 cup

Coriander leaves (kothambari soppu//hara dhaniya)—handfull 

Curry leaves (karibevu//kadipatta)—15 to 20 leaves 

Ginger (shunti//adarak)—small piece 

Dry red chillies (bydagi variety)—5 to 6

Hing (asafoetida//ingu)—1/2 teaspoon 

Salt—to taste 

Oil—1 tablespoon 

Oil—for deep frying 

Method 

Wash and soak kadale belle,togari belle ,rice for 2 hours.

Drain the water from dhals ,rice using a stainer.

Drain the water completely.

Now take the dhals,rice in a mixer grinder jar,pulse it without adding water to a coarse mixture,do it in batches.

You can also blend in food processor to a coarse mixture 

Remove it to a mixing bowl.

Then transfer coconut,curry leaves,coriander leaves,ginger,dry red chillies to the same mixer grinder jar and blend to coarse mixture without adding water.

Transfer to the mixing bowl.

Add salt,hing.

Add 1 tablespoon of hot oil.

Mix everything well together with your hands.

Make small lemon sized balls out of the mixture,by greasing your hand with oil.

Heat oil in a kadai or pan on medium flame.

To check whether oil is hot enough,put a small piece of the mixture into oil,if it comes up to the top,then oil is ready for frying.

Now take the balls and flatten with your greased hands.

Put these in the oil slowly,and leave it for 3 to 4 minutes,on medium flame.

Now flip the ambodes over gently.

And also stir occasionally.

Once they turn golden brown in colour,remove and transfer onto a paper towel (napkin) and allow excess oil to soak up.

Crispy hot chattambade are ready.

It’s prepared on festivals and for naivedya