Tendle Paan/ Ivy Gourd Ambado with Ground batter .

Tendle Paan/ Ivy Gourd  Ambado with Ground batter .

• Chopped Ivy gourd leaves - 3 cups

To grind

• Raw Rice-1 Cup
• Thur Dhal-1/2 Cup 
• Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
• Grated Coconut- 3 tsp 
• Tamarind -Tamarind seed size 
• Salt to taste 

Method 
Soak Raw rice n dhal for 2 hours !

Grind red chillies , grated coconut n tamarind to a fine paste n then add the soaked rice n dhal n grind to a Semi coarse paste. Remove it  n add salt .. the batter has to b thick .. add in the chopped leaves n mix well . 

Heat  oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 4  to 5  balls at a time n deep fry in oil till golden brown !