Sabsige Sappu Ambode / Dill Leaves Fritters

Sabsige Sappu Ambode / Dill Leaves Fritters  ( ಸಬ್ಬಸಿಗೆ ಅಮ್ಬೋದೆ )  is yet another fritter variety made from Dill leaves in South India. Easy to prepare. A lentil base with few greens making it healthy and tasty. 

Dill leaves, low in calories, has  anti-oxidant,  disease preventing, and health promoting properties.

Ingredients

Sabsige Sappu Ambode / Dill Leaves Fritters 

• 1 cup Channa Dal
• Hing-pinch
• 9-10 Green Chillies 
• Salt to taste
• 1/2 cup coconut
• Coriander leaves
• Onions(Optional)
• few Dill leaves(sabsige soppu) finely chopped
• Oil for deep frying
• Jeera-1tsp

Method:

Soak Channa Dal for half an hour.  

Next grind soaked channa dal with jeera, salt, green chillies,

 hing very coarsely with very little water. 

Next add grated coconut, chopped coriander leaves,

chopped dill leaves, onions  and salt to the mixture and mix well. 

Make small balls and flatten it. Set it on a plate. 

In a kadai,heat oil, slowly slide in the ambodes, deep fry till golden brown on both sides. 
Drain on absorbent paper. 

Serve Sabsige Sappu Ambode hot with chutney or sauce 

or enjoy just like that with hot cup of tea or coffee.

While you are here, do check out other interesting snack recipes you can try making under 'Snacks N Fritters' in Menu Planner.

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Pudina Vada / Mint Masala Vada

Pudina Vada or Mint Masala Vada is yet another fritter variety made from lentils with mint leaves. Easy vegan snack  to prepare. A quick flavorful bite for your evening tea.

Pudina is a herb commonly used in Indian cooking. It is used in a variety of dishes such as chutneys, raitas, and salads. It has a refreshing taste and aroma along with many health benefits.

Ingredients

Mint Masala Vada

• 1 cup Channa Dal
• Hing-pinch
• 5-6 Green Chillies 
• Ginger-shredded
• Salt to taste
• 2 tbsp grated coconut
• Few Coriander leaves
• Onions(Optional)
• Fresh Pudina/mint leaves
• Jeera-1tsp
• Oil for deep frying

Method:  Soak Channa Dal for half an hour. 

Next grind soaked channa dal with jeera,salt, green chillies, hing very coarsely with very little water. 

Next add grated coconut , chopped coriander leaves, chopped pudina leaves , onions  and salt to the mixture and mix well.

Make small balls and flatten it.  Set it on a plate.In a kadai, heat  oil ,  slowly slide in the ambodes , deep fry till golden brown on both sides.

Drain on absorbent paper.

Serve Pudina Vada hot with chutney or sauce or enjoy just like that with hot cup of tea or coffee.

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Kadlebele Kosambri / BengalGram Salad

Kadlebele Kosambri / Bengal Gram Salad is normally served as part of traditional Habbada Adige (Festive Food Platter). Salads are known as Kosambri in Kannada.

This is made from lentils.(chana dal).

Kadlebele Kosambri / BengalGram Salad

Ingredients

• Kadalebele/ Chana dal - 1 cup (soaked)
• Mavinakayi / Raw mango grated-2 tsp
• Fresh Grated Coconut- 2 tbsp
• Coriander leaves- few
• Salt-for taste

Seasoning

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Jeera-1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-  pinch
• Green chillies - 4-5 
• Curry leaves - few

Method:

1.Soak chana dal for 4-5 hrs and drain it dry and keep it aside.

2.Heat oil in a small kadai or pan on medium flame. Add mustard seeds-once it splutters,add chana dal,urad dal ,green chillies, curry leaves and hing,once done add to the soaked dal.

3 .Add grated mavinkayi ,chopped coriander leaves , grated coconut,salt and mix well.

Serve Kosambri with hot Rasam/ Saaaru Rice. Enjoy just like that.

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Ambode

Ambode or Dal Vada (ಅಮ್ಬೋದೆ ) is yet another fritter variety made during festivals in South India. Easy to prepare. A lentil base with few greens making it healthy and tasty.

Ambode

Ingredients

• 1 cup Channa Dal
• Hing-pinch
• 9-10 Green Chillies 
• Salt to taste
• 1/2 cup coconut
• Coriander leaves
• Oil for deep frying
• Jeera-1tsp

Method: Soak Channa Dal for half an hour. Next grind soaked channa dal with jeera, salt, green chillies, hing very coarsely with very little water Next add grated coconut, chopped coriander leaves, and salt to the mixture and mix well. Make small balls and flatten it. 
Set it on a plate.In a kadai,heat oil, slowly slide in the ambodes, deep fry till golden brown on both sides. Drain on absorbent paper. 

Serve Ambode hot with chutney or sauce or enjoy just like that with hot cup of tea or coffee.

This is also prepared as part of festival platter. 

For normal tea time snacks you can add freshly cut onions.

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Akki Kadle bele Payasa

Akki Kadlebele Payasa (Rice Chana Dal Kheer) is a very famous and traditional dessert  among the Madhwa families during festival times. Made from rice and chana dal (lentils) with milk, the pudding is very tasty and delicious.

Akki Kadalebele Payasa

• Ingredients
• 1 cup Rice
• 1/2 cup Chana Dal( kadalebele)
• 1 cup jaggery grated
• 1/2 cup milk
• Few raisins
• Few cashew nuts
• Few almonds
• Elachi pwd-1 tsp
• saffron
• ghee-2 tbsp
• Dry coconut shredded

Method- 

Roast the dryfruits in little ghee and keep it aside. 

Cook the rice and dal in cooker with req qty of water. 

Next melt jaggery on low heat, once the jaggery starts boiling, add the rice dal mix and keep stirring. 

Next add milk, cardamom powder, the cashews and raisins, shredded dry coconut. 

Mix well. Simmer on low heat for 5-10 mins.Add little ghee.

Mix well and serve warm. Enjoy Akki Kadle bele Payasa with your family.


Enjoy other delicious traditional Kheer recipes under "Desserts".

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Hayagreeva Payasam

Hayagreeva Payasam is traditional South Indian dish (esp made in Madhwa homes) prepared during festivals. Rich and aromatic sweet made from Chana dal (lentils).

Ingredients-

1. Channa Daal- 1 Cup

Hayagreeva Payasam

2. Jaggery/Gud- 1 to 1 1/4 cup
(as per taste)

4. Khus Khus- 1 Tbspn(opt)

5. Raisins- few

6. Roasted Cashewnuts/Badam- few

7. Cardamom Powder- 5-6 crushed

8. Dry coconut- 2 Tbspns

9. Ghee- 1 tbsp

Method-

Pressure Cook the Channa dal with little ghee till it becomes soft. 

Roast khus khus and dry coconut in a kadai and grind it.(You can also use fresh coconut with khuskhus and grind with milk.) 

Next melt jaggery on low heat, once the jaggery starts boiling, add the channa dal,keep stirring. 

Add the Khus khus and coconut mix, cardamom powder, the cashews and raisins, and then the remaining ghee. Add little milk .

Mix well and serve Hayagreeva warm with ghee.

Enjoy other delicious traditional Kheer recipes under "Desserts".

Kadalebele Chutney

Kadlebele chutney (ಕಡಲ ಬೆಲೆ ಚಟ್ನಿ) made from Chana dal and spices-a South Indian chutney variety. Another great combination for DOSA/Idli or Chapati. It is spicy and tasty.

Ingredients :
Chana dal - 3/4 cup

Kadlebele Chutney

Grated coconut -little
Red chillies - 6-8
Tamarind - little
Salt as required

Seasoning
Mustard seeds 1 tsp
Hing pinch
Curry leaves few
Oil-2 tsp

Method:
Roast the chana dal till beomes slightly red in colour ,then add red chillies in little oil.Grind chana dal, coconut, red chillies, tamarind and salt keep adding water to blend it well.

Season with mustard seeds,hing,curry leaves.

Enjoy Kadalebele Chutney with Dosa, Idli or mix with plain white rice.



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