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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.
Soak the Lentils and Rice
Grind the Batter
Ferment the Batter
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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.
This maharashtrian recipe takes 885 minutes to prepare and yields 4 servings. At 381.93 calories per serving with 14.07g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook the Amboli
Serve
Add finely chopped onions, tomatoes, grated carrots, or fresh coriander leaves to the batter just before cooking for added flavor and nutrition.
Add 1/2 teaspoon of crushed cumin seeds or a pinch of black pepper to the batter for a different flavor profile.
Replace half of the chana dal with an equal amount of toor dal or moong dal for a variation in taste and texture.
The combination of chana dal and urad dal provides a high-quality protein source, essential for muscle repair, growth, and overall body function.
The fermentation process enriches the batter with probiotics (good bacteria), which aid digestion, improve nutrient absorption, and support a healthy gut microbiome.
Rich in complex carbohydrates and fiber from lentils and rice, amboli provides a slow and steady release of energy, keeping you full and energized for longer.
Made from naturally gluten-free ingredients like rice and lentils, this dish is an excellent and safe option for individuals with celiac disease or gluten sensitivity.
Chana Dal Amboli is a traditional savory pancake from the Maharashtrian cuisine of India. It's made from a fermented batter of chana dal (split Bengal gram) and rice, resulting in a soft, spongy, and protein-rich dish, typically eaten for breakfast.
Amboli is thicker and spongier than a dosa, which is typically thin and crispy. It is very similar to an uttapam but often features chana dal more prominently, giving it a distinct flavor and a denser, softer texture.
Yes, it is very healthy. The combination of dal and rice provides a complete protein profile. The fermentation process makes it easy to digest and improves gut health. It is also rich in fiber and naturally gluten-free.
One serving, which consists of two ambolis, contains approximately 390 calories. This can vary slightly based on the amount of oil used for cooking.
If the batter hasn't risen after 12 hours, your kitchen might be too cold. Try placing it in a warmer spot. If you're short on time, you can add 1/4 teaspoon of baking soda or 1/2 teaspoon of Eno fruit salt to the portion of batter you are about to use. Mix gently and cook immediately.
Absolutely. A powerful, high-speed blender works very well for this recipe. You may need to grind the batter in two batches to avoid overloading the blender and to ensure a smooth consistency.
Leftover cooked ambolis can be stored in an airtight container in the refrigerator for up to 2 days; reheat on a tawa. The fermented batter can be refrigerated for 2-3 days. It may become more sour over time, which some people enjoy.