Biscoot Ambode: 20-Min Recipe

Chef Roopa Nabar's Biscoot Ambode is a sumptuous, less-oil South Indian snack, created just for chai-time, of lentils, black pepper, fresh coconut, crisped up in the air fryer.

Ingredients

• 1½ cup dhuli urad dal or white gram, soaked 4 hours, drained
• Water
• 3 tbsp roughly chopped fresh coconut slices
• 2-3 roughly chopped curry leaves

Ingredients, continued

• ½ tsp hing or asafetida
• ¼ tsp jeera or cumin seeds
• 2 green chillies, finely chopped

Ingredients, continued

• 1 tsp grated ginger
• 8-10 black peppercorns, coarsely ground
• Salt to taste, about 1½ tsp
• Oil to grease the muffin tray and air fry the ambodes

Method

• Grind the dal in mixer/blender to a smooth, thick paste with very little water.
  Transfer to a bowl and add the coconut, curry leaves, asafoetida, green chillies, peppercorns, jeera, ginger, salt and mix well.

Method, continued

• Preheat an air fryer to 180°C.
• Grease a silicone mini muffin tray and add 1 tbsp of batter into each slot.

Method, continued

• Place in the air fryer, raise the temperature to 220°C.
  After 3 minutes, remove, flip the ambodes, drizzle little oil over them, reduce temperature to 180°C and cook for a further 5 minutes.

Method, continued

• Flip the ambodes again, raise the temperature to 200°C and cook for another 2-3 minutes till crisp.
  Take out of the fryer, serve hot with spicy garlic chutney; Serves 3-4.

Recipe kind courtesy TTK Prestige