averkai ambodi

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•  Avarekaalu one and half cups 
• chillies 5 or 6
• fresh coconut 3 to four tsp
• roll 3 tsp 
• sour curd 2 tsp
• rice flour 3 to four tsp
• hing one pinch 
• Wash the Avarekalu and strain.
  Mix the Oats with the curds and keep aside for 5mins.
  Grind together the green chillies, curry leaves and coconut, coarsely.
  Grind the Avarekalu coarsely.
  Mix the Avarekalu, soaked Oats, grinded chilli mixture, salt to taste and heeng. Adding heeng is very essential as it not only gives good flavour but reduces the formation of gas in the stomach, for which the beans are so famous,LOL.
  Add the rice flour gradually. The Ambode mixture has to be moist enough that it can be easily patted and not break while frying (It should have a mashed potato consistency).
  Heat the oil and keep it on a medium flame. Take lemon size portion of Ambode mix  and pat it to a 3/4cm thick disc and deep fry till brownish-golden in colour. While frying keep the disc on the slotted spoon and using that slide the disc gently into oil.
  Remove on an absorbent paper or kitchen towel to remove excess oil.
  Serve the crunchy and crispy hot Ambode with sauce or chutney.