Amboli Recipe
Amboli is a rice based pancake dish that makes an excellent breakfast. This dish is extremely famous throughout Maharashtra especially
Malvan. These soft and fluffy pancakes are made with batter fermented overnight. Amboli can be an alternative to chapattis and tastes
excellent with any Indian curry. For a healthier version of this Amboli Recipes, you can substitute the rice with brown rice.
Quick and easy to make this fits well for a brunch too.
So let’s get started with making Amboli;
Preparation Time: 12 hours
Cooking Time: 5 -7 minutes
Serves for 3.
Ingredients:
1) 2 cups rice
2) 1/2 cup urad dal
3) ½ tsp Fenugreek (Methi seeds)
4) Salt as per taste.
5) ½ cup oil.
Method:
Wash and soak urad dal and rice separately in enough water for 8 hours.
Soak methi with urad dal.
After 8 hours drain and blend dal and methi together in a mixer till smooth and frothy. Add little water if required.
Blend the rice in a mixture till smooth.
Remove and keep aside.
Combine the urad dal and rice paste together in a bowl and keep aside to ferment overnight.
Once the batter is fermented add salt to the batter and mix well.
Now heat a flat iron griddle. Apply 2-3tsp oil on griddle.
Take a big spoonful of batter. Spread it on the griddle. Keep a lid and cook for 2 minutes.
Flip and cook the other side.Serve with coconut green Chutney.
How to make Amboli Recipe Step by Step with images:
1) Wash and soak urad dal and rice separately in enough water for 8 hours. Soak methi with urad dal.
2) After 8 hours drain and blend dal and methi together in a mixer till smooth and frothy. Add little water if required. Blend the rice in a mixture till smooth. Remove and keep aside.
3) Combine the urad dal and rice paste together in a bowl and keep aside to ferment overnight.
4) Once the batter is fermented add salt to the batter and mix well.
5) Now heat a flat iron griddle. Apply 2-3 tsp oil on griddle. Take a big spoonful of batter. Spread it on the griddle. Keep a lid and cook for 2 minutes.
6) Flip and cook the other side.
7) Serve with coconut green Chutney or Kala Vatana Usal.
