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.
RECIPE :
Ingredients
- 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
METHOD :
- 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.
NOTE :
- 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.
TIP :
- 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.
RECIPE :
Ingredients
- 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
METHOD:
- 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.
