Friday, 20 February 2015

Gojju Ambade / Black Lentil Fritters in Coconut Gravy Recipe

Posted by Veena Karanth at 05:57:00
Gojju ambade is an authentic Udupi delicacy, a place in coastal South India. Basically, it is a vada prepared out of urad dal ( black gram ) and dipped in a coconut based gravy called gojju which is both spicy and sweet at the same time. It is usually prepared during special occasions and the soaked vadas simply tastes awesome. I have already posted a recipe which is similar to a certain extent called biscuit ambade but here, the vadas get soaked in a tangy coconut gravy.

gojju ambade

How To Prepare Gojju Ambade.

The time required to prepare this dish is around 1 hour for soaking the urad dal ( black gram ), 15 minutes for grinding the batter, and another 20 minutes for deep frying the vadas.

Ingredients For Gojjambade.

  • Urad dal ( black lentil ) - 1 cup.
  • Salt - as required.
  • Oil - for deep frying.
  • Green chillies - 3
  • Asafoetida - 2 pinch.
  • Ginger - 1 tsp.
  • Coconut scrapings - 1 cup.
  • Red chilli (byadige chillis ) - 7.
  • Jaggery -3 tbsp.
  • Mustard seeds - 2 tbsp.
  • Tamarind paste - 1 tbsp.
  • Turmeric powder - 1 tsp.

For tadka ( seasoning ).

  • Red chilli - 1.
  • Oil - 1 tbsp.
  • Mustard seeds - 1 tsp.

Method To Make Gojjambade.

  • Wash and soak the urad dal in a big bowl for around 1 hour.
  • Now take a mixer jar and grind the urad dal in small quantities adding very little water until a smooth batter is obtained.
  • Transfer the ground batter into a bowl.
  • Add chopped green chillis, ginger, salt, and asafoetida.
  • Mix well.
  • Now heat a deep pan filled with oil for deep frying.
  • When the oil gets heated, drop small balls of the ground urad dal batter into the oil and deep fry till it turns into golden brown in color.
  • Continue the above process till you exhaust the batter.
  • Remove all the balls on an absorbent tissue paper.
  • Take a big pan with water.
  • Now dip the fried urad dal balls in the water for a second, remove it from the water and squeeze a little to remove the excess oil from the urad balls.
  • Meanwhile take a mixer jar.
  • Add coconut scrapings, red chillis, salt, jaggery, mustard seeds and tamarind paste into it and grind the ingredients to a smooth paste adding water at regular intervals.
  • Transfer the ground paste into a big vessel.
  • Add turmeric powder and 4 cups of water and allow it to boil.
  • Heat a small pan for the tadka ( seasoning ).
  • Add oil, broken red chilli, and mustard seeds to it.
  • When it starts spluttering, transfer the tadka into the boiling vessel.
  • Add asafoeitida and switch off the flame.
  • When the boiled gojju ( liquid ) reaches the room temperature add the urad dal bonda ( balls ) into it till it gets soaked.

Your spicy, sweet and tangy gojjambade is ready to be served in a bowl.!!!

Kitchen Masti Points.

  1. Soak the vadas for around 2 hours in the tangy solution.
  2. If the ground gojju ( liquid ) turns thick after boiling,  then increase the quantity of water by 1 more cup.
  3. Be cautious while adding salt wherever necessary so that it is not in excess anywhere.

Also Read : 

masala vada

medu vada

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Anonymous said...

mam all ur recipies are awesome.

Veena Karanth on 13 April 2015 at 23:57 said...

hi.. thank you very much..keep visiting :)

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