Shepi Bhaji means Dill leaves and Ambado means vada.Any type of fries is favourite of GSB Konkanis.This is famous among Mangalore and Bangaloreans.This leaf has a strong aroma and few don’t like this.This greens is very good for Lactating mothers.
Dill Seed is a spice in garam masala and called as Fennel in english,saunf in hindi , Perumjeerakam in malayalam , Sombu in tamil and Badishep in marathi etc…
This ambado can be served along with rice as we serve cabbage ambado or can be eaten as a evening snack with tea/coffee.My hubby got these leaves from his native.I learnt this recipe from my MIL . So thought to share this amchi recipe with you all. Apart from ambado upkari and sambar can also be prepared with these leaves. Can chop finely and knead it along with the chapati dough and make chapathi.
Dill Seed is a spice in garam masala and called as Fennel in english,saunf in hindi , Perumjeerakam in malayalam , Sombu in tamil and Badishep in marathi etc…
This ambado can be served along with rice as we serve cabbage ambado or can be eaten as a evening snack with tea/coffee.My hubby got these leaves from his native.I learnt this recipe from my MIL . So thought to share this amchi recipe with you all. Apart from ambado upkari and sambar can also be prepared with these leaves. Can chop finely and knead it along with the chapati dough and make chapathi.
Ingredient :-
- Channa dal – 3/4 th cup soaked in water
- Rice – 1/2 cup
- Red chillies – 4-5 nos
- Onion – 1 chopped finely
- Tamarind – small piece
- Green chillies – 1 no chopped
- Dill leaves – 1 bunch finely chopped
- Salt to taste
- Oil for deep frying
Method ;-
Soak channa dal for 3-4 hrs and Rice for 1/2 hr separately.Spread the rice on a clean cloth and channa dal in a colander to drain the water.Grind the rice to a fine powder form.
Remove the rice powder in a bowl and keep aside.To the same bowl add the channa dal,red chillies and tamarind.Grind it coarsely without adding water.
Remove this in a wide bowl.Add washed and finely chopped dil leaves,green chillies and finely chopped onions,Rice powder and salt. Mix very well.Do not add any water.
Make small lemon size balls and flatten keeping it between palms.Heat kadai with oil on medium flame.Place 2-3 shaped vadas and fry them on both sides till they turn into light brown in colour.
Take them on a tissue to remove excess oil if any.Similarly continue with the rest of the vada batter.
Hot vadas are ready to serve along with rice and other side dishes or can be served as a evening snack with coffee/tea.They are crisp from outside and soft inside.
Note:-
- Channa dal should be compulsorily soaked for minimum 3-4 hrs
- After draining the rice on the clean cloth within 1 minute grind it into fine powder.Otherwise fine powder cannot be obtained.
- Salt and chopped onion gives moisture to the batter.So donot add water in any case.
- For Instant version can use Readymade channa flour/powder and Rice powder too.In this case very little water can be sprinkled if needed.
Konkani Khann Anik Jevan 