Biscuit Ambado is a Mangalorean delicacy served particularly during breakfast at weddings and religious get togethers. I do gorge on them once in a while as they are simply irresistible. Since it is a deep fried preparation, the healthier option would be Appo made of the same batter in an Appam pan. It is served with a coconut chutney which is flavoured either with Asafoetida or ginger.
- 250 gms Urad dal/Black gram dal
- 3 tbsps rice flour
- 6 green chillies
- A big Chickpea sized piece of Hing /asafoetida
- 2 inch piece of ginger
- 8 sprigs of curry leaves
- A small fistful of coconut slivers
- 1/2 tsp pepper ground extremely coarse
- Oil for frying
Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Add the rice flour and mix thoroughly. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney. You can access the recipe for chutney under the catagory ‘Variety of Chutneys’ of this website.
Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Biscuit Ambado.
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