Biscoot Ambode Saraswat style medu vade made extra tasty with some masalas. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 02 Sep 2016 in Recipes Course New Update 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 Method Put the black gram in a mixer jar and grind to a smooth and thick paste with very little water. Transfer the mixture into a bowl and add coconut, curry leaves, asafoetida, green chillies, ginger and salt and mix well 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. 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 #Asafoetida #Coconut #Curry leaves #Ginger #Green chillies #Oil #Salt #Split black gram skinless (dhuli urad dal) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article