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. Again there are variations to this recipe, posting the recipe the way I make it.
- 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 again 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 gently 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).
- This proportion makes 19 ambolis of approximately 6″ diameter.
- You can prepare ambolis using a nonstick tawa too but for perfect texture and taste use an iron tawa or a cast iron tawa, though it requires a little extra oil.
- Tastes best when served hot.
- You can use any variety of rice, but you get best results with short grained rice. I usually use kolam variety of rice or Sona masoori or dosa rice.
- The rice used should be old / juna tandool for perfect texture.
- The porous texture that you can see depends on how well the batter is fermented. Fermentation time varies as per climatic conditions and season.
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)
- 1/8 tsp 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.