Ambode/Aamavadai (deep fried lentil fritters) with Ginger Chai...
A lazy Saturday afternoon, I woke up after a nice nap when M was strumming his guitar. We realised we hadn't had any lunch and it was almost tea-time. I decided to indulge in some sinful deep fried bliss...so the ambodes were made and devoured in no time along with some hot-spicy-sugary ginger tea - a combi that will get your tastebuds floating in ecstasy!
- channadal (split yellow chickpeas) 1 large cup, soaked for about 4-5 hours
- 6-7 dry red chillies
- a small chunk of ginger
- 1 tsp hing (asafoteida)
- 1 large onion, finely chopped
- a handful of curry leaves, chopped
- a small bunch of dill (sabbasige soppu) optional
- salt to taste
- oil for deep frying
- Grind the soaked channadal, red chillies, ginger and hing coarsely, without adding any water. However, if the mixture is too dry then you could add a spoonful of water.
- Transfer this to a wide bowl and add chopped onion, chopped curry leaves and salt (and chopped dill, if you wish)
- Take some lentil mixture, the size of a pingpong ball and flatten into a patty.
- Deep fry on medium flame until brown and crisp.
Ginger chai -
- 1 cup water
- 1 cup milk
- a large chunk of ginger, about the size of your thumb.
- tea powder/tea bags
- Heat the water in a saucepan and let it simmer.
- Wash and peel ginger and grate. Add this to the simmering water.
- Wait until it releases it's flavour and add 1 big spoon of tea leaves or 2-3 tea bags.
- Bring to a light boil.
- Next add milk and sugar and continue to boil till all the flavours blend in.
- Strain into mugs and enjoy!
Sitting in our balcony with hot 'n' crisp ambodes and lovely ginger chai, we were like two people in love all over again :-)