Biscoot Ambode


This one is a easy evening snack loved by all in coastal Karnataka. Biscoot Ambode when served with Udupi sambar or coconut chutney tastes heavenly. Urad dal is the main ingredient here. There is no fermentation of the batter required, so its indeed real quick in making. The batter for making Medhu vada is same as ambade, just the shapes vary. I made small balls of the batter, it was easy to fry them and to even gobble them as whole.

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The recipe goes like this.

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  • Urad dhal/ split Black gram – 1/2 cup
  • Rice flour – 1 tbsp (optional)
  • Ginger – 1/2 inch
  • Green chilli – 2-3
  • Curry leaves – 2 small strands
  • Coconut pieces – 2 tbsp
  • Salt
  • Oil for frying
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  • Method

  • Wash the dal thoroughly and soak it in water for 2-3 hours. Drain and prepare a smooth batter out of it. Avoid adding water while you grind dal. if required just add 1-2 tbsp of water.(Batter should not be runny )
  • Transfer the batter into a bowl and add finely chopped green chillies, curry leaves and ginger. Add salt and rice flour. Mix well.
  • Heat oil in a pan.
  • Make small lemon sized ball of the batter and slowly slide them into the hot oil. Let it cook well on medium flame.
  • Fry until golden brown and crisp.
  • Remove from oil and drain excess oil on a tissue paper.
  • Serve it hot with sambar or chutney of your choice.


Coconut chutney

Grind together a fistful of grated coconut, 1 tsp/small stick ginger, 1 green chilli, 2-3 strands of coriander leaves,tamarind paste 1tsp,  salt and very little water to a fine paste.Finish it off with a aromatic tadka.


  1. This is simply divine..and I do make them on rainy days and as you rightly said tastes awesome with Sambar and chutney!
    I sometimes add a small proportion of besan and it adds to the taste!

  2. Childhood memories refreshed! I’m a saraswat brahmin from south konkan, not karnataka, but we make this too. Guess there are lots of similarities along the coastal line 🙂
    Totally enjoyed reading the post!

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