How to make Biscoot Ambode -

Saraswat style medu vade made extra tasty with some masalas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Coconut (नारियल)

Cuisine : Mangalorean

Course : Snacks and Starters

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For more recipes related to Biscoot Ambode checkout Venkaya Adai, Rasam Vada. You can also find more Snacks and Starters recipes like Cap Cheese Toast, Bacon Wrapped Stuffed Dates, Chane Ke Chops, Mashed Potato Rings.

Biscoot Ambode

Biscoot Ambode Recipe Card

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Mangalorean cuisine comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys.
It is largely influenced by other South Indian cuisines. Coconut and curry leaves are common ingredients as are ginger, garlic and chilli.  It is well known for its distinct flavours. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though the non-vegetarians favour fish.
The Mangalore cuisine will be incomplete without rice which is cooked in various forms.  Apart from rice, another important thing used in the cuisine of Mangalore is fruits.  Another remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, they use palm jaggery which is also healthy.

Prep Time : 4-5 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Biscoot Ambode Recipe

  • Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained, 1 cup

  • Coconut slices, roughly chopped 4 tablespoons

  • Curry leaves roughly chopped 2-3

  • Asafoetida ½ teaspoon

  • Green chillies finely chopped 4

  • Ginger grated 1 tablespoon

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Put the black gram in a mixer jar and grind to a smooth and thick paste with very little water.

Step 2

Transfer the mixture into a bowl and add coconut, curry leaves, asafoetida, green chillies, ginger and salt and mix well

Step 3

Heat sufficient oil in a kadai. Drop spoonfuls of batter into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

Step 4

Arrange on a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.