Amboli is a typical Malwani/ Maharashtrian delicacy which is made from rice and dal which is soaked, grinded and left to ferment for hours. It is very similar to it’s South Indian relative – Dosa. Amboli is very common in the Konkan region of India.
The difference between a Dosa and Amboli is the variety of dals/lentils that go in the Amboli batter. Amboli batter is made from rice, chana dal split chickpea lentils), urad dal (Split & dehusked black lentils) and methi seeds (Fenugreek Seeds) and Pohe (flattened rice). Amboli is also thicker than dosa.
The addition of poha makes the Amboli softer. I have used Idli rice but you can use any short grain rice.
Amboli’s are very fluffy and spongy and if you pair them with any spicy curry, it absorbs soaks up the curry. In my home, it is often paired with Kalya watanyacha sambar (Black Peas Curry), Chicken or Mutton curry. Or when I am very lazy to cook I pair it with tea too. And even tastes good with simple jaggery and ghee.
Print Recipe
Amboli
Course: Main, Breakfast, Lunch, dinnerCuisine: Malwani, Indian, MarathiDifficulty: Easy8-10
servings30
minutes40
minutes6
hours8-10
hoursAmboli is a traditional Maharashtrian recipe.
Ingredients
1 cup (200 gms) – Rice
1/2 cup (100 grams) – Urad Dal (Split Black Gram)
2 tablespoon(20 grams) – Chana Dal
1/4 th cup (30 grams) – Pohe/ flattened rice
1 teaspoon – Salt
1/4th teaspoon – Fenugreek Seeds
Cooking Oil – as required
Water – as required
Directions
- The first step is washing and soaking the ingredients for the Amboli batter. I have used Idli rice for this rice. You can use any short grain rice variety. (check notes for the short grain rice variety examples)
- Wash and soak the rice,urad dal, chana dal. You can soak pohe for just 15 minutes before blending. You can soak fenugreek seeds (methi seeds) with rice. Soak everything in water and set it aside for 6- 8 hours or even overnight.
- After the ingredients are soaked well, drain the excess water. Transfer soaked Dals and Poha in a blender/ mixer jar. Add in the rice and grind it into a smooth and fine paste, adding water as required. I have used approximately ¾th Cup water in batter.
- Transfer the batter in a large and deep bowl. After fermentation batter will rise and need space to expand so select the container accordingly.
- Whisk the batter for 2-3 mins using your hands or a spoon. The batter should be of pouring consistency.
- Cover and keep the batter aside overnight (or 8 hours) at a warm place. Since I live in colder region I leave my batter inside the oven it with the lights on.
Alternative : You can heat the microwave on high for 3 mins. Then switch it off and put the batter in it overnight for fermentation. - Next morning or after 8 hours the batter is well risen and fermented. Gently stir the batter. Add salt and gently stir. Batter should have pouring consistency, if not add in little water to attain that consistency.
- Heat a non- stick pan. Apply Oil on this Tawa. I used pastry brush to apply the oil. When water is sprinkled on it the tawa should sizzle, this indicates the tawa is hot enough. Pour around 2 ladle full of the batter and gently spread it in a circular pattern. Do not make it too thin. Amboli is usually thick. Cover and cook. Cook the Amboli on nonstick tawa for 1-2 mins from both sides. Remove from heat. Serve hot.
Notes
- Any short grain variety of rice can be used for making amboli. You can use Ambe Mohar, Surti Kolam, Basmati Tukda, Indrayani Rice.
- Traditionally ambolis are made on a Cast Iron Tawas-also known as Bidacha tawa in Marathi. Before making an Amboli , the tawa must be well smeared with cooking oil, which is applied with coconut husk or an onion.
SUGGESTED SERVINGS
Kala Vatanyachi Sambar,Malvani Chicken curries, mutton curries and even with Coconut Chutney.
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