BISCUIT AMBODO WITH COCONUT CHUTNEY

BISCUIT AMBODO WITH COCONUT CHUTNEY

WHAT YOU NEED:

Udad dal  1 cup
Green chillies  4
Black pepper corns  10
Ginger  1 1/2" piece
Asafoetida, size of a chick pea
Curry leaves 3 sprigs
Salt to taste

HOT HOT AMBODOS ..HERE...

HOW TO MAKE:

Soak Udad dal in enough water for 3 - 4 hours.
Grind udad dal to a very smooth paste adding very little water.
Grind coarsely 3 green chillies, black pepper, ginger, asafoetida and salt together.
Now mix the ground paste to the udad paste.
Chop 1 green chilly and curry leaves and mix with udad paste.

Now heat enough oil in kadahi.
Drop big lemon sized balls of udad mix in hot oil. (Wet your hands so that the batter slips easily.)
Fry well till crisp and golden color.

Serve hot with Coconut chutney.

VERY GOOD COMBO....

COCONUT CHUTNEY  

Coconut, grated 1/2 cup 
Green chilly 2-3
Salt to taste

HOW TO MAKE:

Grind all the above with little water.
Transfer the chutney in a bowl.