Saturday, 19 September 2015

BISCUIT AMBODO



BISCUIT AMBODO WITH COCONUT CHUTNEY

WHAT YOU NEED:

Udad dal - 1 cup

Green chilly - 2-3, chopped

Ginger - 1 inch piece, chopped

Pepper corns - 15

Curry leaves - 2 sprigs, chopped

Salt - to taste

Oil - for deep frying



HOW TO MAKE:

Soak Udad dal for 3-4 hours. Drain.

Grind udad dal with very little water to a fine paste.

Add chopped green chilly, ginger, curry leaves and pepper corns to the paste.

Mix well.

Heat enough oil in kadahi.

Take a lemon size paste with your wet hand and slid in hot oil.

Fry in batches till they are golden and crisp.

Serve Biscuit ambodo with Coconut chutney as a snack.











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