Aambadiche Vade/Dangar ~ Small White Prawns/Shrimp Cutlet

"Aambadiche Vade" is one of my favorite dish of my Aajee (granny). This vada is also known as Dangar. This is very tasty and traditional Konkani recipe .  

Ingredients:

• Small white transparent prawns/shrimp (aambadi/karandi)- 1 cup 
• Lemon juice- 1 tsp (optional)
• Onion, finely chopped- 1 cup
• Ginger~garlic paste- 2 tsp
• Fresh coriander, finely chopped- ¼ cup
• Homemade mix masala or malwani masala- 2 tsp
• Cumin powder- ½ tsp
• Coriander powder- ½ tsp
• Turmeric powder- ½ tsp
• Asafoetida (hing)- ½ tsp
• Gram flour (besan)- ½ cup
• Fine semolina/suji/barik rava- 2 tsp
• Salt- to taste
• Oil for shallow frying- as required

Method:

• Peel and wash small white prawns/shrimps (aambadi/karandi). Drain water from shrimps completely. 
  
• Slightly dry roast besan. It is not must but if you roast besan, cutlets become more crispy and tasty. 
• Combine all ingredients in the bowl except oil. 
  
• Mix all together and divide into small portions.
• Heat oil in frying pan or griddle. 
• Make cutlets and slightly press them with hand. 
• Shallow fry cutlets from both sides till crisp. 
• Serve as snack or with dal-rice as a side dish. Serve them hot when they are still hot and crisp. 

Notes:

• This same recipe also make with tiny white shrimps (ola jawala/kuta).
• If you don't get these small prawns, use normal prawns. Finely chop them before using. But traditionally  small white transparent prawns/shrimps and tiny white shrimps (ola jawala/kuta) are used for this vade/cutlet.
• Some part of Konkan, scrapped fresh coconut is used in this cutlet.