A soft, spongy, and savory pancake from Maharashtra, made with a fermented batter of chana dal and rice. This wholesome, naturally gluten-free breakfast dish is high in protein and pairs wonderfully with coconut chutney. Note: This recipe requires significant soaking and fermentation time.
Prep20 min
Cook25 min
Soak360 min
Ferment480 min
Servings4
Serving size: 2 amboli
382cal
14gprotein
53gcarbs
Ingredients
1 cup Chana Dal (Also known as split Bengal gram.)
0.5 cup Sona Masuri Rice (Any short-grain rice will work.)
2 tbsp Urad Dal (Split and skinned black gram.)
0.5 tsp Fenugreek Seeds (Also known as methi seeds.)
2 piece Green Chili (Adjust to your spice preference.)
1 inch piece Ginger (Roughly chopped.)
0.5 tsp Turmeric Powder
0.25 tsp Hing (Also known as asafoetida. Use gluten-free hing if needed.)
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Protein-packed Chana Dal Amboli with tangy pickle – a homestyle, energy-giving start to your day!
This konkani dish is perfect for breakfast. With 460.32 calories and 14.52g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
(Adjust to taste.)
0.75 cup Water (For grinding, plus more as needed.)
3 tbsp Oil (For cooking the ambolis.)
Instructions
1
Soak the Lentils and Rice
In a large bowl, combine the chana dal, sona masuri rice, urad dal, and fenugreek seeds.
Rinse them under cold running water 3-4 times until the water runs clear.
Add enough fresh water to cover the ingredients by at least 2 inches. Cover the bowl and let it soak for 6 to 8 hours, or overnight.
2
Grind the Batter
Drain the soaking water completely.
Transfer the soaked ingredients to a high-speed blender or a wet grinder.
Add the chopped ginger and green chilies.
Pour in about 3/4 cup of fresh water and grind to a smooth, thick batter. The consistency should be similar to pancake batter - pourable but not runny. Add a tablespoon of water at a time if needed to achieve the right consistency.
3
Ferment the Batter
Transfer the batter to a large, non-reactive bowl (like glass or stainless steel), ensuring it's only filled halfway to allow room for rising.
Add the turmeric powder, hing, and salt. Whisk thoroughly for 1-2 minutes to incorporate air.
Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours.
The batter is fermented when it has risen, appears bubbly and airy, and has a pleasant, slightly sour aroma.
4
Cook the Amboli
Once fermented, gently stir the batter a few times. Do not overmix, as this will deflate the air pockets.
Heat a non-stick tawa or a seasoned cast-iron skillet over medium heat. Once hot, lightly grease it with a few drops of oil.
Pour a ladleful (about 1/3 cup) of batter onto the center of the tawa. Do not spread it. Let it spread naturally into a thick circle, about 5-6 inches in diameter.
Drizzle about 1/2 teaspoon of oil around the edges and on top of the amboli.
Cover with a lid and cook for 2-3 minutes on medium-low heat, until the top is set and you see small holes appear.
Flip the amboli carefully and cook the other side for another 1-2 minutes, uncovered, until golden brown.
Repeat the process with the remaining batter, greasing the tawa lightly for each amboli.
5
Serve
Serve the Chana Dal Amboli hot, straight from the tawa.
It pairs excellently with coconut chutney, green chutney, or a simple pickle.
Servings64
Serving size: 1 tbsp
78cal
0gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
