Hi!
As I’ve mentioned earlier too that I was introduced to Avarekalu just before my marriage as these beans are very popular amongst Kannadigas. S, has always loved the beans and today, so do I. As I have already mentioned in my post on Avarekalu Uppittu, we make it a point to source the Avarekalu from S’s hometown and whenever we visit or someone visits from there, we get the stock of beans. Peeled beans are a little expensive but so much easy to use. I do not mind shelling out a few pennies extra for my convenience. I freeze the beans and use them whenever I require.
Before anyone questions me, I’m apologising, sorry I deep fried again. I just could not resist the temptation of trying this combination and I’m so glad that I made these because it is just too good. Before frying I had promised myself that I’ll just taste one and make the rest for the family but the glutton I’m and the delicious the preparation is, I had to keep reminding and castigating myself not to eat more and I still ate three…I bet ‘No one can eat just One’!! The exquisite taste of the beans, the crunch of oats and the sourness of curds makes an excellent blend of flavours which is very difficult to resist.
If you have the beans available with you, these Ambode’s are perfect to treat guests and family. These can be made really quick and it’s my personal recommendation that one should try these once and let me know how they turned out.
Avarekalu- Oats Ambode Serves-3 Makes:12 Preparation Time: 10mins Cooking Time: as much required for frying  Ingredients 1-1/2cups Avarekaalu/Mochai/Surati Papdi/Field Beans 5-6green chillies 3-4tbsp fresh coconut 3sprigs curry leaves 3tbsp rolled Oats 2tbsp sour curds 3-4tbsp rice flour 1/4tsp heeng/asafoetida of good quality salt to taste Oil for deep frying Method  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. |
Sending this to my event ‘Only’ Oats ending on 29th Feb, so rush in your entries.
Surabhi's Holi Hai Event.
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