Low Sodium Amboli
Discover the delicious and heart-friendly flavor of **Low Sodium Amboli**, a traditional Indian pancake reimagined for a health-conscious diet. This fermented dish, made from a wholesome blend of rice, urad dal, and fenugreek seeds, is naturally light and fluffy with a subtle tangy undertone. Perfect for those following a low-sodium lifestyle, this recipe uses an optional salt substitute without compromising on taste, and the addition of fenugreek sprouts brings a nutrient-packed twist. Cooked in fragrant sesame oil, these savory pancakes gain a delicate crispness, while fresh cilantro adds a burst of freshness as a garnish. With minimal preparation and no heavy spices, Low Sodium Amboli makes an ideal choice for a wholesome breakfast or snack, especially when paired with your favorite chutney or dip.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Split Black Gram (Urad Dal)
- 0.5 teaspoon Fenugreek Seeds
- 1.5 cups Water
- 0.25 cup Fenugreek Sprouts (optional)
- 2 tablespoons Sesame Oil
- 0.5 teaspoon Salt Substitute (optional)
- 2 tablespoons Cilantro (finely chopped, for garnish)
Instructions
Rinse the rice and urad dal under cold water until the water runs clear. Drain and transfer them to a large mixing bowl.
Add the fenugreek seeds to the bowl and pour in enough water to cover the ingredients by at least an inch. Let them soak for 6-8 hours or overnight for best results.
After soaking, drain the water and transfer the rice, urad dal, and fenugreek seeds to a blender. Add 1.5 cups of water and blend until you have a smooth batter. The consistency should be similar to pancake batter.
Transfer the batter back to the mixing bowl, cover it with a thin cloth or lid, and let it ferment in a warm place for 8-12 hours. The batter should rise and become slightly bubbly.
Once fermented, gently stir the batter. Add the salt substitute if using, and any optional fenugreek sprouts, then stir well.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of sesame oil using a brush or paper towel.
Pour a ladleful of batter onto the skillet and spread it out using the back of the ladle to form a thin circle, approximately 6-8 inches in diameter.
Drizzle a few drops of sesame oil around the edges. Cook for 2-3 minutes until the bottom is golden brown and the top is set. You can flip it over and cook for an additional minute if you prefer it crispier.
Remove the Amboli from the skillet and repeat with the remaining batter.
Serve hot, garnished with finely chopped cilantro, alongside chutney or any dip of your choice.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 0.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2635 mg | 56% | |
*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.
