Dal Amboli

Ingredients

• 1 cup short grain rice
• ½ cup pressed rice (poha)
• ¼ cup split pigeon peas (toovar dal)
• ¼ cup split skinless green gram (dhuli moong dal)
• ¼ cup split green gram with skin (chilkewali moong dal)
• ¼ cup split Bengal gram (chana dal)
• ¼ cup split red lentils (masoor dal)
• 1 tablespoon flax seeds
• 2 teaspoons fenugreek seeds
• 4 cups buttermilk
• Salt to taste
• Onion for greasing
• Oil as required

Method

1. Take rice in a bowl. Add pressed rice, pigeon peas, green gram, green gram with skin, Bengal gram, red lentils, flax seeds, and fenugreek seeds.
   Wash for 2-3 times.
2. Add 3 cups buttermilk and soak for 6-8 hours.
3. Transfer the mixture in a grinder and grind coarsely.
4. Transfer in a bowl, add remaining buttermilk and mix well. Set aside to ferment for 8-10 hours.
5. Add salt and mix well.
6. Heat a cast iron tawa.
7. Dip onion half in oil and grease tawa. Pour a ladleful of batter, drizzle oil, cover and cook for 3-4 minutes on medium heat. Flip and cook for 2-3 minutes more.
8. Serve hot with coconut chutney.