Aambodey is the Konkani name for fritters, made traditionally using Split Skinless Black Gram/Udid Daal/Urad Daal. In my mom’s house in Karwar, my granny would make these for breakfast and serve them with ginger chutney and some hot coffee!
The NKGSB cuisine of Karwar is in many ways similar to the cuisines of other GSB or Saraswat communities. One can though find some slight differences in the cooking process and the names of the dishes!
For some more delicious and traditional breakfast dishes, do take a look at the following recipes too…
- Masala Phov
- Dadpae Pohey
- Aambat Goad Pohey
- Kaanda Mataar Pohe
- Idli Saambar
- Poale (Neer Dosa)
- Phodshiche Thaalipeeth
Taakaatli Aambodey…. Another variation of consuming the Aambodey which my Grandmother would make…
* refer note below
Prep Time : 15 min
Cooking Time : 3-4 min/Batch
Serves : 4 (32-34 Aambodey approx)
Cup Used :200 ml
- 1 cup Split Skinless Black Gram (Udid/Urad Daal)
- Salt To Taste
- Oil For Frying
- To make the Aambodey, wash the daal thrice and soak in clean water overnight or for a minimum of 5-6 hours.
- Next, drain out all the water and grind it in a mixer grinder, using as little water as possible (approx… a little less than 1/2 cup) to get a thick batter.
- Add slat to taste and beat well for a few minutes till it turns fluffy.
- Heat oil in a kadhai for frying the aambodey.
- When the oil heats up, reduce the flame to medium and scooping out a little batter with wettened fingers, gently release it into the oil.
- Add some more aambodey, taking care not to overcrowd the kadhai.
- Once the bottom part changes colour, flip and fry till the other side too turns golden.
- In the last few seconds, fry on high heat till it turns crisp and is well fried on all sides.
- Transfer the aambodey to an absorbent paper and repeat the above frying process till all the batter is used up.
- Serve these delicious Aambodey with a traditional Ginger Coconut Chutney and a cup of steaming hot Masala Chai for breakfast!
If you desire to have very crispy AAMBODEY, then do add a little semolina to it after grinding the Daal and mix well. Set aside for about 15 min and then fry the Aambodey in the manner specified above!
Though traditionally this wasn’t done and the Aambodey would be crisp from the outside and soft from the inside.
For Taakaatli Aambodey, temper some buttermilk with ghee, cumin seeds, green chilli and a little turmeric powder. Add some salt and dip the Aambodey into it before consuming. Tastes delicious, my mom’s personal favourite!