Aambode also called as senaga pappu vada/chana dal vada is a popular street snack in regions of Karnataka and Andhra Pradesh.Chana dal is soaked and coarsely pulsed into a dough and deep friend with spices.This is an Indian version of the Mediterranean Falafel.This recipe is a twist on the traditional recipe that uses dill leaves for flavor.

Preparation time 30 minutes plus soaking time
Serves 24 vada
Serving Size 1 vada
Calories Per Serving Approximately 45 per serving
Difficulty Medium

1 cup chana dal(soak for 4 hours)
2 bunches dill leaves,
1/2 cup diced onions
1 tablespoon rice flour
3 green chilies
salt to taste
pinch  of hing
Oil for deep frying

1.Pulse the dill leaves to a coarse texture in a food processor

2.Drain chana dal, Keep 1/4 aside and coarsely grind with the green chilies into the dill leaves ,do not add any water.

3.Transfer to a bowl,add the remaining soaked chana dal, rice flour, onion, hing and salt to taste.

4.Make small balls  and flatten them and fry in hot oil until golden brown.

You can also substitute dill leaves with cilantro, mint etc.
Make sure the vadas get cooked inside, too high heat can cause browning outside and not cooked inside.


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