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Biscoot Ambode

Saraswat style medu vade made extra tasty with some masalas. This is a Sanjeev Kapoor exclusive recipe.

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Biscoot Ambode

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Main Ingredients Split black gram skinless (dhuli urad dal), Coconut
Cuisine Mangalorean
Course Snacks and Starters
Prep Time 4-5 hour
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Biscoot Ambode

  • 1 cup Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained,
  • 4 tablespoons Coconut slices, roughly chopped
  • 2-3 Curry leaves roughly chopped
  • ½ teaspoon Asafoetida
  • 4 Green chillies finely chopped
  • 1 tablespoon Ginger grated
  • to taste Salt
  • to deep fry Oil
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Method

  1. Put the black gram in a mixer jar and grind to a smooth and thick paste with very little water.
  2. Transfer the mixture into a bowl and add coconut, curry leaves, asafoetida, green chillies, ginger and salt and mix well
  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.
  4. Arrange on a serving plate and serve hot.

Nutrition Info

Calories 1098
Carbohydrates 121.8
Protein 48.9
Fat 46.1
Other Fiber Fiber- 26.1gm