Ingredients: 2 cups bengal gram (channa dal) 1 small onion, chopped 6-8 dried red chillies 2 tsp. ginger, grated 1/2 cup grated, coconut 6-8 curry leaves 2 tbsp. coriander leaves 1 tsp. asafoetida 1 tsp. salt Oil for deep frying Method: Soak the bengal gram for 3 hours, rinse and strain. Grind the bengal gram to a coarse batter with the remaining ingredients. Shape the mixture into small balls, flatten them slightly. Heat a few inches of oil in a deep fryer and fry the ambode few at a time until light brown on both sides. Serve hot with chutney.