• Samanaa

Parangikai ambode (Baked raw papaya falafel)

Papaya grows in abundance in Shimoga and Coorg belts. Though I never took fancy to this fruit, I have no qualms about its raw variation. Raw papayas are very versatile and can be used in salads, stir frys, majjige huli, huli and many other dishes. I decided to use raw papaya a bit differently this time and make ambode with it. Ambode (sort of Indian falafel, if I may say so) is a common dish in Karnataka, but my version is baked, and hence is better than the deep fried variant.



Yields 12 ambode

Ingredients:

Grated raw papaya 1 cup

Finely chopped onions 1 cup

Rice flour 2 tbsp

Oil for brushing


To grind

Chana dal ½ cup

Green chilis 4

Ginger 1”

Mint leaves 2 sprigs

Salt to taste


Method:

Soak chana dal in 2 cups of water for at least 3 hours and make sure that it has doubled in quantity. Drain water completely and transfer it to a grinding jar along with other ingredients under “To grind” list. Without adding any water, coarsely grind the mixture – just enough to bring all the elements together. To this mixture, add grated papaya, chopped onion, rice flour and adjust salt. The mixture should be able to hold shape. At this point, if you want to deep fry it in oil, you may do so. If you are willing to bake it, preheat the oven at 180 degrees for at least 10 minutes. Grease a baking tray or parchment paper with oil, take a lemon sized mixture, put it on your palm and gently press it to shape it like tikkis. Brush the top of the ambode with little oil and arrange it on the greased tray/parchment paper and place it in the oven and bake it for about 45-50 minutes (on convection mode) at 180 degrees, flipping in between. You should see a light golden color once done. You could serve it soon after or let it cool down a bit. Tastes good as is or with any chutney or dip. We had it with sriracha sauce, and it was yum!!


Notes:

Raw papaya could be replaced with any fleshy veggies like gourds/squashes.

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