Biskut Ambade Recipe | How to make Biskut Ambade- a Konkani Saraswat Recipe2012-11-02
- Cuisine: Indian, Saraswat & Konkani
- Course: Breakfast, Sides
- Skill Level: Intermediate
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- Yield : 15-20
- Servings : 4-5
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 2:10 h
Biskut Ambade.. the very name brings back fond memories of the many evenings when my Mum used to make these for us.. and me always cheekily asking.. but what does biscuit have to do with these? Is it the English influence ? Or Portuguese, then?
Or maybe , just the crunchiness of the vadas? We will never know, will we?
As my Mom used to say, the greater joy is in eating and enjoying them!
- Urad dal - 1 cup
- Fresh / frozen coconut grated - 2-3 tbsp A mix of grated and sliced is ideal.
- Ginger - 1 tsp grated
- Curry leaves- 5
- Green Chillies - 1
- Oil for frying
- Salt- to taste
Soak the urad dal for 1 1/2 to 2 hours. Chop the coconut slices or khobra katli ( if using ) into tiny slivers.. they will add a delightful crunch.
Grind the dal into a coarse paste. Try not to add too much water.. Easier said than done with the kind of blenders rather than mixers that you get in this country, but try anyway! An option while grinding is to add the coconut, and curry leaves. They add a good flavour to the batter.
Add everything except the oil and mix well.
Heat enough oil for frying in a wok or kadhai and when really hot, drop small spoonfuls of the batter.
Fry on a medium flame so that the vadas or rather ambade get cooked right to the centre. Drain with a slotted spoon , when fried.
Put on an absorbent kitchen towel to get rid of the excess oil.
Serve with green chutney.
Serve ideally with a chutney, or if you are not feeling upto it after all that frying, the ubiquitous ketchup should do it!
Caution: Sneak in a few while you are cooking. You can never make enough!