Mangalorean Biscuit Ambado and celebrating 100 th post !!!

New year has given me a new beginning and a new opportunity ! Such a nice feeling to share with you all . This has been a journey of learning I would say. Now I feel like , it's time to explore and bring more along with traditional and regional recipes.

One such opportunity is what I got through ChefsAcrossBoundaries.A hand full of food enthusiast with a passion to learn and share the hidden gems about food and related customs all across the globe.
This month I got to learn a bit about Mangalorean Cuisine.

Thanks to Suchitra Shenoy from daawatesuchi for the great insight on the same. A very popular snack from their cuisine is 'Biscuit Ambado ' served with ginger chutney.Ambado meaning vada in regional language, biscuit didn't give a significant meaning though, yet to learn.

The process of learning through the recipe made me realize that it is a close cousine of of Medhu Vada from Tamil cuisine.The main difference is the shape, these are small balls whereas medhu vada in doughnut shape. Interesting that unity in diversity applies to food to in India. Here is the original recipe from Suchitra Shenoy .

Coming to the recipe , it is very simple and straight forward. Make the batter and mix other ingredients and deep fry . Crispy on the outer and pillowy soft inside with flavors from ginger and curry leaves, texture from coconut pieces makes every bite interesting !

Recipe

 urad dal .................................. 1 cup
 fresh coconut......................... 1/4 cup cut into small pieces like slivers (adjust to taste)
curry leaves ............................ 10 - 12 roughly chopped
 ginger ........................... .........1 TBSP, finely chopped
 green chillies ....................... 2 to 3 finely chopped (adjust)
 Salt ...................................to taste
 Oil....................................... to fry
 Asafoetida .............................. 1/2 tsp (optional)

Method 

1. Soak urad dal in water for 2 hours.
2. Heat oil in a deep pan/ kadai , preferably medium flame.
    Drain the water and grind urad dal it into a paste , without any water, 1 tbsp unless otherwise required.
3. The batter must be thick and fluffy.
4.  Add coconut,green chillies,curry leaves,ginger, asafoetida and salt.Mix well with
   hand.
5.  Once the oil is hot ,drop small balls of the batter into the oil.See to it that the heat
   is on medium flame.
6.  If you find difficulty in making small balls ,you can wet your hands with water
   and then make the small balls.
7.  Remove it once it golden brown.
8. Serve with ginger chutney.

Ginger Chutney

Grind 1⁄2 cup coconut with 2 tamarind pods,2 green chillies,small piece ginger.
Make a smooth paste.Add salt
Add tadka of oil, mustard seeds curry leaves to it.Mix well
Your chutney is now ready