Monday, February 20, 2012

Cabbage Ambado (Cabbage Fritters)

Cabbage Ambado is a very delicious fritter. I got this recipe from my amma. My amma makes excellent ambados and cannot be matched with any other! It is one of our favorite ambado. This was my 2nd attempt and I was happy with it as it had turned out somewhat similar to my amma's. 
Try making these addictive ambados (fritters) and I am sure you all will love it.  (Warning- It is very hard to stop at 2-3 fritters. I am not responsible if you over eat it:-))

  • Cabbage, finely chopped- 1/3 cup
  • Onion, finely chopped- 1/3 cup
  • Rice- 2/3 cup
  • Chanadal/Split chickpeas- 3 Tbsp
  • Grated Coconut, fresh/frozen- 1 Tbsp
  • Roasted red chilli- 4-5
  • Tamarind- A small piece
  • Salt- To taste
  • Oil - For deep frying


Soak the rice and chanadal together for 1-2 hours. When it is soaking, chop the cabbage and onion, fry the dry red chilli using few drops of oil.
Once the rice and chanadal gets well soaked drain the water completely. Now grind together the soaked rice- chanadal, roasted red chilli, grated coconut, tamarind and salt to get a coarse sticky paste (don't add water while grinding).

The final mixture somewhat looks like this (not too fine or not too coarse).

I hope its clear from the picture. The crushed rice- chanadal grains should not be too coarse or turned to a paste. Making this paste is a very important step. Once the rice mixture is ready, start heating the oil. Check for salt in the rice mixture.
If the oil is hot enough then, its time to add the chopped onion- cabbage (this has to be done absolutely at the end because they give out moisture when mixed with rice mixture. If the moisture content in the final mixture is more, then the fritters will absorb more oil. Hence this is another important step) to the rice mixture. The final mixture just before frying looks like this.

Now make small lemon sized balls and just flatten them slightly like this-

Fry them (don't over crowd while frying and the flame should be medium-high) in hot oil until they turn crispy and dark brown on both sides. Once it is done, drain them on a paper towel to remove excess oil. Cabbage Ambado is ready!!

Serve it hot with rice and dalitoy. Above measurement makes 14- 15 fritters.

Note: These fritters turn out very crispy. If you want it little on the softer side then increase the amount of grated coconut to 2-3 Tbsp.


  1. Wow...looks yummy! Thanks for specifying how thick the ambade rice-chanadal paste mix should be. I'm curious why you chose the name Lakshmi Canteen. Is it symbolic of college days or do you own a restaurant with this name?

  2. Thanks Vinita for stopping by for every post. Do try making it. Ya I have been wanting to post about me and my blog since a long time. Will try to do it as early as possible. Between I don't own any restaurant..

  3. I'm amazed at the variety and the beautiful photos. More than that, I can see that you love to cook. I would love to see a post on you and your blog, bet many of your readers would love it too! I'd love to know what your amma and your mother in law think about the blog and your recipes.

  4. Thank you so much Vinita for your encouraging words:-) Will surely update. Ya you got me right. I love to cook:-) Will work on it..You made my day Vinita..!

  5. I thought this was made with tuvar dal. It looks absolutely delicious

  6. Radha: My amma makes this way. Thanks for the compliments. Do try making it:-)

  7. Thank you dear for the recipe.I was appreciated for making it. Yummy in taste.

  8. One of my favourites since a kid sheetah, dalithoy ,cabbaja amabado ❤️didn't need anything else😊