How to make Biscoot Ambode - Saraswat style medu vade made extra tasty with some masalas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Coconut (नारियल)

Cuisine : Mangalorean

Course : Snacks and Starters

Biscoot Ambode Recipe Card

Biscoot Ambode

Mangalorean cuisine comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys.
It is largely influenced by other South Indian cuisines. Coconut and curry leaves are common ingredients as are ginger, garlic and chilli.  It is well known for its distinct flavours. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though the non-vegetarians favour fish.
The Mangalore cuisine will be incomplete without rice which is cooked in various forms.  Apart from rice, another important thing used in the cuisine of Mangalore is fruits.  Another remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, they use palm jaggery which is also healthy.

For more recipes related to Biscoot Ambode checkout Venkaya Adai, Rasam Vada. You can also find more Snacks and Starters recipes like Tamarind Glazed Honey Shrimp, Crispy Spring Rolls With Sweet Chilli Dip, Teen Dal Dosa, Falafel Scotch Eggs With Ver Juice Tahini.

Prep Time : 4-5 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Biscoot Ambode Recipe

  • Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained, 1 cup

  • Coconut slices, roughly chopped 4 tablespoons

  • Curry leaves roughly chopped 2-3

  • Asafoetida ½ teaspoon

  • Green chillies finely chopped 4

  • Ginger grated 1 tablespoon

  • Salt to taste

  • Oil to deep fry


Step 1

Put the black gram in a mixer jar and grind to a smooth and thick paste with very little water.

Step 2

Transfer the mixture into a bowl and add coconut, curry leaves, asafoetida, green chillies, ginger and salt and mix well

Step 3

Heat sufficient oil in a kadai. Drop spoonfuls of batter into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

Step 4

Arrange on a serving plate and serve hot.