South-Indian Masala Vada / Ambode

Call it Ambode or Masala vada ,they are just perfect to match the Bangalore’s murky sky. These crispy spiced fritters are the best to pair with a cup of ginger tea or the south-indian filter kappi .Yeah the coffee is termed as kappi here. 

Those were the days when I used to pick few of these Vadas on my way back to home after office. A lady was selling these along with chili fritters near to my home. I fell in love with this crispy Masala vada since that time.

It’s the street-food which offers the true essence of a place. You get to know the food of common mango people.Do you agree ! That’s the reason I never miss a chance to taste street-food wherever I travel.I have many such stories .

These masala vadas are really easy to prepare which are flavored with lot of dill leaves. Dill leaves looks so sexy to me.It is an unique perennial herb with pleasant flavor. These are employed as a seasoning in various cuisines in south-India.

Dill leavesThe health benefits of dill are many.It builds up digestive health, as well as provide relief from insomnia.It can be a powerful boost for your immune system too. Dill seeds and leaves are very good mouth freshener.

Print Recipe
South-Indian Masala Vada / Ambode
Masala vada ,they are just perfect to match the Bangalore's murky sky. These crispy spiced fritters are the best to pair with a cup of ginger tea
Cuisine south indian
Prep Time 1 hour
Cook Time 20 minutes
Servings
people
Ingredients
Cuisine south indian
Prep Time 1 hour
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Soak chana dal for 45 minutes. Take 2 tbsp out from the soaked dal. Grind the rest with garlic, green chili .Make a paste ,it should be little coarse in texture.
  2. Add chopped onion,cumin powder ,salt and turmeric powder to this mixture.Mix well. Divide the mixture into 12 to 15 equal sized ball.
  3. Heat oil in a kadai. Take one ball and press a little in between your palm to make it flat round shape. Repeat this process with all balls.
  4. Put them in the kadai in batches. Fry both side of a fritter at medium flame. Cook them until they are light brown. Take them out and serve hot fritters with tea.
Recipe Notes

Share this Recipe

Leave a Reply