vada
I made this biskooT ambaDo with aalle(ginger) chutney for today’s evening tea. The konkani biskooT ambaDo is nothing but the regular ‘uddina vada’. I dont know why it is called biskooT ambaDo :-)
There is an unwritten rule that this ambaDo is to be accompanied by aalle chutney. It is very easy to make this vada. But you should plan atleast one hour before (in order to soak the urad daal)
biskooT ambaDo
Ingredients
- Urad daal - 1 cup
- Green chillies - 2
- Ginger - half an inch
- Curry leaves - 4 to 5
- Grated coconut - 2 tablespoons
- Salt
- Baking soda
- Oil for frying
Method
- Soak urad daal for an hour.
- Then grind it to a thick paste (do not add any water).
- Cut green chillies, ginger and curry leaves into very fine pieces. Add it to the batter. Add salt to taste and a pinch of baking powder.
- Deep fry small amounts of batter on a medium flame till they are crispy. Drain excess oil and serve with chutney.
aalle chutney
Ingredients
- grated coconut - half cup
- Green chillies - 2
- Tamarind
- Ginger - half inch
- Salt to taste
Method
- Fry green chillies with a little oil.
- Grind coconut,green chillies, a little tamarind, ginger and salt with the required amount of water.
Preparation time: 20 minutes