Biscuit Ambade or Medu Vada

Full of flavour and light as a feather in texture, these deep fried little bites
of deliciousness are a simple mixture of ground urid dhal, green chillies, curry
leaves, ginger and coconut. They taste so good, you just have to seriously
consider seconds and the thirds!!

Servings: 6 people

Author:

Prep Time
25 minutes

Cook Time
20 minutes

Soaking and resting time
3 hours, 30 minutes

Total Time
4 hours, 15 minutes

Course:

Breakfast Snack Afternoon Tea

Cuisine:

Indian Mangalorean

Keywords:

snacks Biscuit Ambade Medu Vada Vada Ambade

Instructions

1 Place urid dhal in a deep bowl and pour enough water to cover it completely.
Soak for 2-3 hours. Drain urid dhal completely. Add to a blender or similar
appliance along with salt. Blend to a smooth paste with minimal water. I added
11-12 tbsp. water, little by little as we want a fairly thick batter. I blended
for 3 minutes at one-minute intervals. As blenders vary, please blend in
accordance with the instructions of your blender. If your blender is small,
then, you may wish to blend in two batches. This instruction is to be used as a
guide only. Once completely blended, blend for another minute or two. Further
blending, makes them soft and fluffy on the inside when frying.
2 Remove from blender into a deep bowl. Add chillies, coconut/coconut pieces,
curry leaves, ginger, bicarb-of-soda and asafoetida. Combine well using your
hand. Beat the dough for a minute or two with your hand or using a fork. This
helps to put a little more air into the ambade/medu vada. Set aside for 30
minutes.
3 Heat oil to a near smoking point on low to medium heat. To check the temperature
of the oil, do the wooden ladle test. Place the handle end of the wooden ladle
into the centre of the oil, till the ladle touches the bottom of the pan. Look
carefully to see If tiny bubbles appear around the handle. If so, the oil is
ready. You can also test by dropping a small ball of paste into the oil and if
it rises to the top immediately, then the oil is ready.
4 Place your right hand into the bowl of water and wet it. Wetting your hand
prevents the dough from sticking. Drop tablespoon/lemon size balls carefully
into the hot oil. Fry in batches of 6 to 8 as we do not want to overcrowd the
frying pan. Fry for 5-7 minutes or until golden brown and cooked on the inside.
After two minutes of frying, you may like to move them around gently using a
slotted spoon, to fry them uniformly. Remove on to a bowl lined with absorbent
paper. Please note, if the oil is overheated, you may wish to reduce temperature
to low when you are frying the second and the subsequent batches.
5 Repeat with the remaining batches. For best eating experience, cool them for 3
to 5 minutes and serve immediately with Ginger Chutney
[https://deliciouslyindian.net/ginger-chutney/]. They are delicious served for
breakfast or lunch with Udupi Tomato Sambhar
[https://deliciouslyindian.net/udupi-tomato-sambhar/] and any varieties of
chutnies alongside Masala Coffee
[https://deliciouslyindian.net/masala-coffeespiced-coffee/].

Biscuit Ambade or Medu Vada

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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