Tikhat Amboli and Coconut Coriander Chutney / Spiced Rice Pancakes


Tikhat Amboli is a variation to the basic amboli / rice based pancake recipe that can be served for breakfast or even brunch. Left over amboli batter can also be used to make it, hence I’m posting this recipe as a separate post.



  • 2 cups rice
  • 1 cup split black gram (urad dal)
  • 1/2 tsp methi( fenugreek) seeds
  • Salt to taste
  • Oil for shallow frying

To be added to the batter 

  • 1 big onion very finely chopped
  • 2 tsp very finely chopped ginger
  • 3 tbsp very finely chopped coriander leaves
  • 4 green chillies finely chopped


  • Wash 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 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. Add finely chopped onion, ginger, green chillies and coriander leaves to the batter. Mix the batter well. The batter should be of thick dropping consistency.
  • Smear a thin even coat of oil on an iron tawa/griddle using a halved onion or potato dipped in oil. Heat the 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 till it is equally thick on all sides. Cover with a steam release lid and cook for about 3 minutes till the underside is golden. Flip over, leave oil from the sides and cook uncovered till golden underside too.
  • Serve hot with chutney of your choice.


  • You can prepare ambolis using a nonstick tawa too but for perfect texture and taste use an iron or 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.

Coconut Coriander Chutney

Coconut chutney is a simple recipe that’s tangy and spicy and goes well with ambolis,appe, dosas,idlis.



  • 1 cup grated coconut
  • A piece of tamarind
  • 1/4th” piece of ginger
  • 2 to 3 green chillies(adjust to taste)
  • Salt to taste
  • 5 to 6 sprigs of coriander leaves
  • A pinch of asafoetida

For tempering

  • 1 1/2 tsp oil
  • 1/4th tsp mustard seeds
  • A pinch of asafoetida
  • 1 dry red chilly cut into pieces
  • 3 to 4 curry leaves


  • Grind coconut, asafoetida, green chillies, ginger, tamarind, salt, coriander leaves along with little water to a smooth paste. Transfer to a serving bowl. In a seasoning pan, heat oil add mustard seeds.
  • When they splutter add asafoetida, dry red chilli and curry leaves and pour this seasoning over the chutney.
  • Serve this chutney with Appe, ambolis, dosas, set dosas, pancakes etc.
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