Chana Dal Amboli
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Lentils and Rice
- b.In a large bowl, combine the chana dal, sona masuri rice, urad dal, and fenugreek seeds.
- c.Rinse them under cold running water 3-4 times until the water runs clear.
- d.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
Step 2
- a.Grind the Batter
- b.Drain the soaking water completely.
- c.Transfer the soaked ingredients to a high-speed blender or a wet grinder.
- d.Add the chopped ginger and green chilies.
- e.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
Step 3
- a.Ferment the Batter
- b.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.
- c.Add the turmeric powder, hing, and salt. Whisk thoroughly for 1-2 minutes to incorporate air.
- d.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.
- e.The batter is fermented when it has risen, appears bubbly and airy, and has a pleasant, slightly sour aroma.
- 4
Step 4
- a.Cook the Amboli
- b.Once fermented, gently stir the batter a few times. Do not overmix, as this will deflate the air pockets.
- c.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.
- d.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.
- e.Drizzle about 1/2 teaspoon of oil around the edges and on top of the amboli.
- f.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.
- g.Flip the amboli carefully and cook the other side for another 1-2 minutes, uncovered, until golden brown.
- h.Repeat the process with the remaining batter, greasing the tawa lightly for each amboli.
- 5
Step 5
- a.Serve
- b.Serve the Chana Dal Amboli hot, straight from the tawa.
- c.It pairs excellently with coconut chutney, green chutney, or a simple pickle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For successful fermentation, place the batter in a warm spot like a turned-off oven with the light on, or use the 'Yogurt' setting on an Instant Pot.
- 2The batter consistency is crucial. It should be thick enough to hold its shape but pourable. If it's too thick, add a tablespoon of water; if too thin, add a tablespoon of rice flour.
- 3Do not over-stir the fermented batter. A gentle stir is enough to mix it before making the ambolis.
- 4Cook on medium to medium-low heat to ensure the inside cooks through without burning the outside.
- 5If your batter doesn't ferment due to a cold climate, add 1/4 teaspoon of baking soda to the batter just before making the ambolis to help them become fluffy.
Adapt it for your goals.
Vegetable Amboli
Add finely chopped onions, tomatoes, grated carrots, or fresh coriander leaves to the batter just before cooking for added flavor and nutrition.
Spiced AmboliSpiced Amboli
Add 1/2 teaspoon of crushed cumin seeds or a pinch of black pepper to the batter for a different flavor profile.
Mixed Dal AmboliMixed Dal Amboli
Replace half of the chana dal with an equal amount of toor dal or moong dal for a variation in taste and texture.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
The combination of chana dal and urad dal provides a high-quality protein source, essential for muscle repair, growth, and overall body function.
Promotes Gut Health
The fermentation process enriches the batter with probiotics (good bacteria), which aid digestion, improve nutrient absorption, and support a healthy gut microbiome.
Provides Sustained Energy
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.
Naturally Gluten-Free
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.
Frequently asked questions
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.