Gojju Ambade / Black Lentil Fritters in Coconut Gravy Recipe

Gojju ambade is an authentic Udupi delicacy, a place in coastal South India. Basically, it is a vada prepared out of urad dal ( black gram ) and dipped in a coconut based gravy called gojju which is both spicy and sweet at the same time. It is usually prepared during special occasions and the soaked vadas simply tastes awesome. I have already posted a recipe which is similar to a certain extent called biscuit ambade but here, the vadas get soaked in a tangy coconut gravy.

How To Prepare Gojju Ambade.

The time required to prepare this dish is around 1 hour for soaking the urad dal ( black gram ), 15 minutes for grinding the batter, and another 20 minutes for deep frying the vadas.

Ingredients For Gojjambade.

• Urad dal ( black lentil ) - 1 cup.

• Salt - as required.

• Oil - for deep frying.

• Green chillies - 3

• Asafoetida - 2 pinch.

• Ginger - 1 tsp.

• Coconut scrapings - 1 cup.

• Red chilli (byadige chillis ) - 7.

• Jaggery -3 tbsp.

• Mustard seeds - 2 tbsp.

• Tamarind paste - 1 tbsp.

• Turmeric powder - 1 tsp.

For tadka ( seasoning ).

• Red chilli - 1.

• Oil - 1 tbsp.

• Mustard seeds - 1 tsp.

Method To Make Gojjambade.

• Wash and soak the urad dal in a big bowl for around 1 hour.

• Now take a mixer jar and grind the urad dal in small quantities adding very little water until a smooth batter is obtained.

• Transfer the ground batter into a bowl.

• Add chopped green chillis, ginger, salt, and asafoetida.

• Mix well.

• Now heat a deep pan filled with oil for deep frying.

• When the oil gets heated, drop small balls of the ground urad dal batter into the oil and deep fry till it turns into golden brown in color.

• Continue the above process till you exhaust the batter.

• Remove all the balls on an absorbent tissue paper.

• Take a big pan with water.

• Now dip the fried urad dal balls in the water for a second, remove it from the water and squeeze a little to remove the excess oil from the urad balls.

• Meanwhile take a mixer jar.

• Add coconut scrapings, red chillis, salt, jaggery, mustard seeds and tamarind paste into it and grind the ingredients to a smooth paste adding water at regular intervals.

• Transfer the ground paste into a big vessel.

• Add turmeric powder and 4 cups of water and allow it to boil.

• Heat a small pan for the tadka ( seasoning ).

• Add oil, broken red chilli, and mustard seeds to it.

• When it starts spluttering, transfer the tadka into the boiling vessel.

• Add asafoeitida and switch off the flame.

• When the boiled gojju ( liquid ) reaches the room temperature add the urad dal bonda ( balls ) into it till it gets soaked.

Your spicy, sweet and tangy gojjambade is ready to be served in a bowl.!!!

Kitchen Masti Points.

1. Soak the vadas for around 2 hours in the tangy solution.
2. If the ground gojju ( liquid ) turns thick after boiling,  then increase the quantity of water by 1 more cup.
3. Be cautious while adding salt wherever necessary so that it is not in excess anywhere.

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