Amboli is a traditional Maharashtrian rice based pancake recipe that can be served for breakfast or even lunch and dinner along with chutney or any spicy gravied vegetable.
- 2 cups rice
- 1 cup split black gram (urad dal)
- 1/2 tsp methi( fenugreek) seeds
- Salt to taste
- Oil for shallow frying
- Rinse urad dal, rice separately till water runs clear. Soak fenugreek seeds and rice together and urad dal separately in water for about 5 hours. Drain the water and grind rice and urad dal separately adding little water to a smooth batter.
- In a large container mix both the batters well, add salt, mix well and set aside overnight or for 8 hours to ferment in a warm place. After 8 hours mix the batter well. Add a little water if required. The batter should be thick of dropping consistency.
- Smear a thin even coat of oil on an iron tawa/griddle using a halved onion or potato dipped in oil. Heat iron tawa/griddle. When water is sprinkled on it the tawa should sizzle, this indicates the tawa is hot enough to shallow fry the ambolis
- Keeping the flame inbetween low and medium, with a ladle pour the batter on the tawa and spread it in a circular motion. Cover with a steam release lid and cook till the underside is golden. Flip over, leave oil from the sides and cook uncovered till golden underside too.
- Serve hot with lasnichi chutney and a dollop of white butter or with any spicy gravied vegetable.Tastes great with molten jaggery too (kakvi in marathi).
- You can prepare ambolis using a nonstick tawa too but for perfect texture and taste use an iron tawa,though it requires a little extra oil.
- Tastes. best when served hot.
Garlic chutney / Lasnichi chutney
Garlic chutney is a spicy and tasty chutney that makes a great accompaniment with bhakri, set dosas, ambolis ( maharashtrian thick dosas) or even dal/ rice.
- 4 to 5 cloves of garlic
- 1/2 fresh grated coconut
- A pinch of turmeric
- 3 tsp kashmiri red chilli powder (adjust to taste)
- A pinch of asafoetida
- A piece of tamarind
- Sugar to taste
- Salt to taste
- Grind fresh grated coconut, garlic, turmeric powder, asafoetida, red chilli powder, tamarind, sugar and salt to a coarse paste without adding water.
- Transfer to a serving bowl and serve lasnichi chutney and white butter along with bhakris, ambolis (maharashtrian thick dosas), set dosa.
- Tastes best when served fresh.
- Kashmiri chilli powder gives a nice colour. I have added extra chilli powder as we like it spicy, hence the colour to the chutney.