Ambode / Masala Vade With Sapsige Soppu/Channa dal Vada/ Fritters With Dill Leaves

Ambode or channadal fritters is one of  the famous fried snacks of Karnataka, prepared during festivals and family gatherings.Ambode  prepared with dill leaves gives it  a distinct flavour and taste that you can't stop eating them :-).Generally ambode and gasagase payasa is good combination and they compliment each other as a part of good menu during the special occasions.Here is my family recipe..hope you all like it.

Ingredients:
Channa dal/Kadale bele/Split Bengal gram-1 1/2cups
Dill greens/Sapsige soppu,chopped-1/2cup
Coriander,chopped-1/4cup
Onion-1 medium sized,finely chopped
Fresh coconut,chopped into small pieces,1 or 2Tbsp(optional)
Curryleaves,chopped-1sprig
Oil for frying

Masala for grinding
Dry red chillies-3
Green chillies-2
Ginger-1 inch piece
Jeera/cumin-1/2tsp
Black peppercorn-7-8
Cinammon stick-small piece(optional)
Cloves-3-4(optional)
Turmeric- pinch
Rock salt/salt to taste

Method:
1.Wash the channadal and soak in a clean water for 30-45 minutes.After soaking drain it in colander.
2.In  a mixie jar add all the masala's  and coarsely grind it ,then add the soaked channadal and grind it roughly with out adding water.
3.In a bowl add the grinded mixture mix well,now add dill greens,coriander,chopped onion,coconut,and curry leaves mix well. 
4.Heat a oil in a kadai,while oil is heating make a small balls of the channadal mixture and keep it on a plate.
5.When the oil is heated, take a ball on your palms and gently press them to give vada shape and slide them into the oil,do the same with the rest of the balls.
6.Cook them on medium heat,evenly on both sides until golden brown and crispy.
7.Take out the vada's when the bubbles stop  from slotted spoon,drain the excess oil and take out on kitchen paper. Serve them hot.It goes well along with Gasagase Payasa.

Note:
1.You can add little rice flour to the vada mixture if the mixture is little watery.
2.Don't soak channadal too much otherwise will ends up in watery loose mixture.
3.Don't overload the kadai,fry them in batch of 5-6 according to your kadai size.
4.You can make them thick or thin vada's according to your preference.