High Protein Amboli
Elevate your breakfast game with High Protein Amboli, a wholesome twist on the traditional Maharashtrian pancake. Packed with a nutritious blend of dals—urad, moong, chana, and red masoor—combined with rice and quinoa, this recipe is a powerhouse of protein and fiber, making it perfect for those seeking a healthy, satisfying meal. Enhanced by the natural goodness of fenugreek seeds and fermented for a light, fluffy texture, these thick, golden pancakes are a flavorful delight. Quick to cook and versatile, High Protein Amboli pairs beautifully with coconut chutney or any savory dip of your choice. Ideal for busy mornings or lazy weekend brunches, this recipe guarantees a balanced yet indulgent start to your day. Perfect for gluten-free and plant-based diets, it ensures guilt-free indulgence while boosting your energy. Discover the magic of this nutrient-rich comfort food today!
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Recipe Information
Ingredients
- 100 grams Urad Dal (split black gram)
- 100 grams Moong Dal (split green gram)
- 50 grams Chana Dal (split Bengal gram)
- 50 grams Red Masoor Dal (split red lentils)
- 200 grams Rice
- 50 grams Quinoa
- 1 teaspoon Fenugreek Seeds
- 500 milliliters Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable Oil or Ghee
Instructions
Rinse the urad dal, moong dal, chana dal, masoor dal, rice, and quinoa under running water until the water runs clear.
Soak the urad dal, moong dal, chana dal, masoor dal, rice, and quinoa together in 500 milliliters of water along with the fenugreek seeds for at least 8 hours or overnight.
After soaking, drain the water and transfer the mixture into a blender.
Add a little water and blend to form a smooth batter. Adjust the consistency with additional water as needed to achieve a pancake batter thickness.
Transfer the batter to a large bowl, add salt, and mix well.
Cover and let the batter ferment for 6-8 hours in a warm place. The batter should double in volume and have a slight fermented aroma.
Once the batter is fermented, mix it gently. If it seems too thick, add a little water to reach a pancake-like consistency.
Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee.
Pour a ladleful of batter onto the skillet, spreading it in a circular motion to form a thick pancake.
Drizzle a little oil around the edges and on the top of the amboli.
Cook for 2-3 minutes on one side until golden brown and slightly crispy, then flip and cook the other side for another 1-2 minutes.
Repeat with the remaining batter.
Serve the high-protein ambolis hot with coconut chutney or your favorite accompaniment.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 7.8 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
