Presenting a famous GSB dish called “Biscuit Ambado and Aalle chutney (ginger chutney)”. The name biscuit has no significance its just a random name whereas ambado in kokani means “vada”.Every south Indian cuisine has its own recipe for vada..We GSB’s have this dish which is so popular that any GSB wedding is incomplete if these vada’s are not served as a breakfast item.
The ambado (vada) is made by soaking urad dal and then grinding it to a smooth consistency.The best part is addition of ginger,curry leaves,green chillies and coconut and asafoetida.By adding this we are adding flavour to the tasteless batter.
This is a traditional recipe and i hope you liked it.
1 cup Urad dal
¼ cup fresh coconut cut into small pieces (you can adjust it as per your preference)
10-12 curry leaves chopped
1 Tbsp ginger pieces(see to it that the ginger is finely cut so that you get bite size pieces)
2-3 green chillies (you can add more or less as per your taste but this tastes good when its spicy)
Salt to taste
Oil to fry
1 tsp Asafoetida (optional)
Soak urad dal in water for 2 hours.
Drain the water and grind it into a paste.Do not add any water..If need be add only 1 tbsp water for grinding.It should be a thick paste.
Add coconut,green chillies,curry leaves,ginger, asafoetida and salt.Mix well with hand.
Once the oil is hot drop small balls of the batter into the oil.See to it that the heat is on medium flame.
While dropping the vada batter into hot oil you can wet your hands with water and then then drop so that it wont stick to your hand.
Remove it once it golden brown
Serve with ginger chutney.
Recipe for our special ginger chutney
Grind ½ cup coconut with 2 tamarind pods,2 green chillies,small piece ginger.
Make a smooth paste.Add salt
Add tadka of oil, mustard seeds and curry leaves to it.Mix well
Chutney is now ready!!
Do try it out and share your feedback!!