Cabbage fritters/Cabbage ambado

Ambado in konkani language is a vada/fritter/pakoda. This is a typical konkani cuisine made using shredded cabbage mixed with the ground batter of rice and dal. These were our all time favourite. These go well with rice and dal or just as a tea time snack too. Less ingredients, and as usual i have made a slight variation to the traditional recipe by adding two cloves of garlic. I have my aunt who doesn’t add coriander seeds to it while grinding. But i prefer to add as it enriches the flavour. The fritters are very crispy from the outside and soft and spicy inside 🙂 These are custom made for the days when there are heavy rains and the weather is absolutely cold. That’s when we crave to eat something spicy and hot. isn’t it ???


Rice – 1/2 cup (uncooked)

Toor dal/Sambar dal – 1/2 cup

Cabbage – 1 cup (Finely shredded or chopped tightly packed)

Onion – 1 medium (finely chopped)

Grated coconut- 2 tbsp

Roasted Red Chillies – 5

Garlic pods – 2

Coriander seeds- 1 tbsp

Tamarind paste – 1/4 tsp

Salt to taste

Oil for frying


  1. Soak rice and toor dal in water for an hour.
  2. In a mixer jar, add the soaked Toor dal, Rice, Roasted red chillies, Coriander seeds, Grated coconut,Tamarind paste and garlic pods. Grind to a coarse paste with little water.
  3. Transfer it in a big mixing bowl and add finely chopped onions, Salt, shredded/chopped cabbage and mix well
  4. In a deep frying pan, allow oil to heat
  5. Make small flat round shaped fritters and deep fry in hot oil
  6. Serve hot with tomato ketchup or pudina chutney


  • You can substitute coriander seeds with coriander powder.
  • In case you feel the ground batter is liquid-y, you can add a small amount of rice flour and chickpea flour to balance the consistency.
  • The remaining batter can be used to make spicy cabbage dosas by adding water to it and also 1/4 cup rice flour and salt to taste. In that case, add 1/4 tsp baking soda just before you spread the dosa.
  • Adding grated coconut is optional. It only helps in the soft inner part of the ambado 🙂
  • Spice level can be adjusted according to your taste and spice handling capacity 🙂
  • If you like the spiciness of green chilli, you can add finely chopped green chillies to the batter when you add cabbage and onion.




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