Chana Dal Amboli

Name: Chana Dal Amboli
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: maharashtrian
Ingredients: 1 cup chana dal (soaked 6 hours and drained); 0.5 cup rice (short-grain or idli rice, soaked 6 hours and drained); 0.25 cup poha (thick variety, rinsed); 0.5 tsp fenugreek seeds (soaked with the dal and rice); 2 pcs green chili (roughly chopped); 1 inch ginger (peeled and chopped); 0.5 tsp cumin seeds; 0.5 tsp salt; 0 water (for grinding batter); 2 tbsp oil (for cooking the amboli)

RATING

4.2/5(28)

TASTE SCORE

7/10

These soft, savory skillet pancakes are made with soaked chana dal and rice, then lightly fermented for a gentle tang. They cook up tender in the middle with crisp golden edges and pair well with chutney or a simple podi.

PREP

20m

COOK

25m

SERVES

1 PIECE

177 cal

SERVINGS

METHOD · 6 STEPS

prep · ~360 min
Soak the dal and rice.
1.Wash chana dal and rice well until the water runs mostly clear.
2.Soak the chana dal, rice, and fenugreek seeds together in plenty of water for 6 hours.
3.Rinse the poha quickly just before grinding.
TIPA long soak helps the batter grind smoother and cook up softer.
mix · ~10 min
Grind the batter.
1.Drain the soaked chana dal, rice, and fenugreek seeds.
2.Add them to a grinder with poha, green chili, ginger, and cumin seeds.
3.Add a little water and grind to a smooth, pourable batter that is slightly thicker than dosa batter.
rest · ~480 min
Ferment the batter.
Transfer the batter to a deep bowl, cover loosely, and leave it in a warm place for 8 hours until lightly risen and faintly tangy.
TIPDo not over-ferment. Amboli tastes best with a mild sourness, not a sharp one.
mix · ~2 min
Season and loosen the batter.
Stir the fermented batter gently and add salt. If needed, mix in a little water so it falls thickly from the ladle and spreads on its own into a small pancake.
fry · ~25 min
Cook the amboli.
1.Heat a tawa or heavy pan over medium heat and lightly grease it with oil.
2.Pour a ladle of batter in the center and let it spread into a small thick round; do not spread it thin like dosa.
3.Drizzle a little oil around the edges, cover, and cook until the top looks set and the bottom is golden, 2 to 3 minutes.
4.Flip and cook the second side for 1 to 2 minutes until lightly golden.
5.Repeat with the remaining batter to make 8 amboli.
TIPKeep the heat medium. High heat browns the outside too fast and leaves the center undercooked.
serve
Serve the chana dal amboli hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the batter smooth but keep it slightly thicker than dosa batter so the amboli stays soft and fluffy, not flat.
2
After fermentation, stir gently; beating the batter hard can knock out the trapped air that makes the texture tender.
3
If the batter does not spread on its own into a small round, add water a spoon at a time rather than thinning it all at once.
4
Covering the pan while the first side cooks helps the thick center steam through before the base gets too dark.
5
Use medium heat throughout; if the tawa is too hot, the edges crisp before the middle of the dal batter cooks properly.
6
For the best contrast, serve immediately while the edges are golden and crisp and the center is still soft.
7
Leftover batter keeps well in the fridge for about a day; let it sit out briefly and stir once before making the next batch.