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2 cup - Urad dal
2 cup - Coconut, grated
3 tsp - Coriander seeds (dhania)
1 tsp - Methi seeds (fenugreek)
6 - 8 - Red chillies
1/2 lime-size ball of tamarind, soaked in water
3 tsp - Jaggery
Oil to deep fry
Salt to taste
How to Make Bajji Ambade
Soak urad dal for 4-6 hours and grind into a thick mixture without adding any water. Add a pinch of salt to it.
Make small rounds of the mixture.
Deep Fry in hot oil on a low flame until light brown and keep aside.
Masala curry to soak vadas :
Heat 4 tsp of oil in a pan and saute 3 tsp of dhania and 1 tsp of methi and 6 dry chillies.
Add 2 cups of grated coconut and grind into a fine paste.
In a kadai, heat tamarind juice.
Add salt, coconut paste and jaggery along with 2 cups of water.
Let it boil and keep aside.
Soak the vadas in the masala curry for 30 mins.
Serve warm with rotis or rice.
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