Biscoot Ambode | Indian snacks | Sanjeev Kapoor Khazana

Check out this simple recipe that can be served in the evening along with tea, and as breakfast, Here’s the recipe for Biscoot Ambode

BISCOOT AMBODE

Ingredients

1 cup split skinless black gram (dhuli urad dal), soaked for 4 hours and drained
4 tablespoons roughly chopped fresh coconut slices
2-3 curry leaves, roughly chopped
½ teaspoon asafoetida
4 green chillies, finely chopped
1 tablespoon grated ginger
Salt to taste
Oil to deep fry

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.

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Cuisine - Mangalorean

Course - starter

Dish - starter