Wash and soak urad dal for 2 hours. Drain out the water completely.
Grind urad dal into a thick and smooth paste in a mixer in 2 batches. Add 2 tbsp of water during grinding. It should be a thick batter.
Transfer the vada batter into another flat bowl and mix it with chopped green chilli, ginger, curry leaves, coconut bits and salt. Mix all the ingredients well with a thick tbsp until all the ingredients are well combined.
Heat oil in a frying pan. Reduce heat to medium and wait for 1 minute. Do not fry on high heat. Drop a tsp of the ambado batter and fry till it is golden in colour on both sides.
Drain and place it on a kitchen towel. Serve as an evening snack with green chutney.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Priya loves fusion cooking and International cuisine but focuses mainly on Indian cuisine especially South Indian cuisine.