Ayambil Oli Mix Dal Chila Chana Dal Chutney

Ayambil Oli mix dal chila with chana dal chutney is oil-free, spices free (only salt, pepper, and hing is used), dairy-free, gluten-free and protein-rich!

Jump to:

• Ayambil oli –
• SIDDHA PAD – the liberated soul
• Ingredients required (Measurement is given in the recipe card down below)
• Notes and pro-tips
• Ayambil Oli mix dal chila with chana dal chutney

Hello all,

I hope you all are in good Shata.

Many of you have been asking me to post more Navpadi ayambil recipes on the blog. I will definitely try to post a couple of recipes this week.

Ayambil oli –

This is a Nine-day festival that comes twice in the year when the devout Jains do a special type of fasting. They eat only once in a day.

Food is prepared with only legumes and whole grains.

It is not permitted to add any spices, oil, ghee, curd, milk, or green/raw vegetables, fruits and sugar, and its products to the food.

Hence, it is very difficult for a layman to perform Ayambil Tap. Some people do add salt and black pepper. Some don’t.

During this day they revere the Nav-pads, which are Arihant, Siddha, Acharya, Upadhyay, Sadhu, Gyan, Darshan, Charitra and Tappa.

In my previous post, I have explained what is Navpadi Ayambil Oli means and have also explained the first pad out of nine pads.

In this post, you are going to learn a second pad.

SIDDHA PAD – the liberated soul

This is the second pad of Navpad and is posted in the top of SIDDHACHAKRA YANTRA. It is also considered as one of the Deva Tatva. Siddha is the supreme power of nature.

He is the purest soul in the universe without a physical body. One becomes Siddha after attaining salvation.

The Siddha is also a Veetraga and universal observer but does not preach because he does not have any physical body. He lives in perfect equilibrium, eternal peace, and joy. He also remains in perfect motionless rest.

Ingredients required (Measurement is given in the recipe card down below)

1. For Chana Dal chutney

• Chana dal
• Salt
• Hing
• Black Pepper powder

Step by step recipe with pics.

In a pan, dry roast the chana dal on a low to medium heat until golden brown in color, stirring continuously.

Take out roasted chana dal in a bowl, add 1.5 cups of water and let it soak for 4 hours.

After 4 hours, drain all the water.

Take chana dal, salt, hing, black pepper powder and 1.5 cups of water in a blender jar.

Blend it well to make it smooth chutney. Add water if needed.

Take it out in a bowl and keep it aside.

2. Ayambil mix dal chilla

For this, I have followed my adai recipe and skipped the spices.

• Chana dal
• Masoor dal
• Urad dal
• Moong dal
• Toor dal
• Rice
• Salt
• Black Pepper powder
• Hing

Step by step recipe with pics.

Mix all the lentils and rice in a big mixing bowl. Wash them 3 to 4 times with water or until water runs clear.

Then soak in 4 cups of water for about 4 hours.

After 4 hours, drain all the water.

Take all the ingredients in the blender jar, add 1 ½ cup water and blend it into a smooth paste.

Add more water if needed to adjust consistency. The batter should be dosa like consistency. Let it sit for 30 minutes.

Add hing, pepper powder, and salt. Mix the batter well.

Heat nonstick pan on medium heat.

Add a ladle full of batter and spread it like chilla.

Cook it from both the sides until golden brown in color.

Serve hot with chana dal chutney.

Notes and pro-tips

• You can use any lentils of your choice.
• use non-stick Tawa only to make chillas
• You can make dosa, idli, and dhokla too from this batter.
• Avoid salt, pepper, and hing if you don’t prefer to eat.
• For chutney – don’t roast chana dal on a high flame.

I wish you all good Shata!

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Warm Regards,

Dhwani.