Aambode also called as senaga pappu vada/chana dal vada is a popular street snack in regions of Karnataka and Andhra Pradesh.Chana dal is soaked and coarsely pulsed into a dough and deep friend with spices.This is an Indian version of the Mediterranean Falafel.This recipe is a twist on the traditional recipe that uses dill leaves for flavor.
Ingredients:
1 cup chana dal(soak for 4 hours)
2 bunches dill leaves,
1/2 cup diced onions
1 tablespoon rice flour
3 green chilies
salt to taste
pinch of hing
Oil for deep frying
Procedure:
1.Pulse the dill leaves to a coarse texture in a food processor
2.Drain chana dal, Keep 1/4 aside and coarsely grind with the green chilies into the dill leaves ,do not add any water.
3.Transfer to a bowl,add the remaining soaked chana dal, rice flour, onion, hing and salt to taste.
4.Make small balls and flatten them and fry in hot oil until golden brown.
Tips:
You can also substitute dill leaves with cilantro, mint etc.
Make sure the vadas get cooked inside, too high heat can cause browning outside and not cooked inside.
| Preparation time | 30 minutes plus soaking time |
| Serves | 24 vada |
| Serving Size | 1 vada |
| Calories Per Serving | Approximately 45 per serving |
| Difficulty | Medium |
Ingredients:
1 cup chana dal(soak for 4 hours)
2 bunches dill leaves,
1/2 cup diced onions
1 tablespoon rice flour
3 green chilies
salt to taste
pinch of hing
Oil for deep frying
Procedure:
1.Pulse the dill leaves to a coarse texture in a food processor
2.Drain chana dal, Keep 1/4 aside and coarsely grind with the green chilies into the dill leaves ,do not add any water.
3.Transfer to a bowl,add the remaining soaked chana dal, rice flour, onion, hing and salt to taste.
4.Make small balls and flatten them and fry in hot oil until golden brown.
Tips:
You can also substitute dill leaves with cilantro, mint etc.
Make sure the vadas get cooked inside, too high heat can cause browning outside and not cooked inside.
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