Amboli is a popular traditional breakfast/snack recipe that is prepared from a fermented batter of rice and pulses, on an iron tawa. Usually prepared with a combination of rice and split black gram dal, this version is prepared with a mix of different split dals and rice. The pancakes can even be served for lunch or dinner with a gravied vegetable as an accompaniment.



1/4th cup urad dal / black gram skinned

• 1/2 cup + 1/8th cup raw rice

1/8th cup yellow moong dal / green gram skinned

1/8th cup pigeon peas split and skinned / toor dal

1/8th cup split bengal gram / chana dal

• 1/8 tsp fenugreek seeds (methi seeds)

• 1 big onion very finely chopped

• 1/2” piece of ginger very finely chopped ginger

• 10 to 12 sprigs of very finely chopped coriander leaves

• 3 green chillies finely chopped(adjust to spice required)

• 3 to 4 torn curry leaves (optional)

• Salt to taste

• Oil to shallow fry the appe


• Rinse the dals and raw rice separately till the water runs clear. Soak the dals and rice separately and add fenugreek seeds to the rice. Soak the rice and dals in water for at least 4 hours.

• Grind the dals to a smooth and fluffy paste adding water as required and rice separately to a fine paste by adding water. Mix the batter well, add salt and mix well. Cover and keep the batter aside overnight to ferment Or for 8 hours.

• Next morning add finely chopped onion, ginger, green chillies, curry leaves(optional) and coriander leaves to the batter. Mix the batter well. The batter should be thick but of dropping consistency. If the batter is too thick add a little water, mix well, add salt if necessary and mix well.

• Smear a thin even coat of oil on an iron tawa/griddle using a halved onion or potato dipped in oil. Heat the cast 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 to medium, with a ladle pour the batter on the tawa and spread it in a circular motion till it is equally thick on all sides. 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 on the underside too.

• Serve hot with chutney and a dollop of white butter or with any spicy gravied vegetable.

• This proportion makes 10 ambolis of about 5 1/2” diameter.


• 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.

• Serve hot with chutney of your choice and a dash of white butter. I served it along with my favourite raw mango chutney.


• To get the texture as shown in the pic, use an iron tawa / skillet.