Amboli
Discover the authentic charm of Amboli, a traditional Maharashtrian rice pancake that's soft, spongy, and bursting with delicate flavors! Made from a perfectly balanced blend of rice, urad dal, and a touch of fenugreek seeds, this fermented batter creates a light and airy texture that's perfect for pairing with chutneys, sambhar, or your favorite curry. What sets Amboli apart is the addition of soaked flattened rice (poha), which lends a subtle richness to every bite. Naturally gluten-free and packed with wholesome ingredients, this recipe requires a little patience for soaking and fermenting but rewards you with a satisfying meal that's perfect for breakfast or dinner. Quick to cook and endlessly versatile, Amboli is a must-try for lovers of traditional Indian cuisine and anyone looking to explore unique pancake recipes!
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad dal (split black gram)
- 0.5 teaspoons Fenugreek seeds
- 0.5 cups Flattened rice (poha)
- 2 cups Water
- 1 teaspoons Salt
- 2 tablespoons Oil
Instructions
Rinse the rice and urad dal separately in water. In a large bowl, soak the rice with fenugreek seeds in enough water for at least 5 to 6 hours or overnight.
In another bowl, soak the urad dal separately for the same amount of time.
Just before grinding, rinse and soak the flattened rice in a little water for 10 minutes, then drain.
Drain the water from the rice-fenugreek mixture and grind with the soaked flattened rice in a blender or wet grinder, adding water gradually to make a smooth batter.
Similarly, drain and grind the urad dal into a smooth, fluffy batter with a bit of water. Combine both rice and urad dal batters into a larger bowl.
Add salt and mix gently. Cover the bowl and let the batter ferment in a warm place for 8 to 10 hours or overnight, until it has doubled in size.
Stir the fermented batter gently. It should have a light, airy consistency.
Heat a skillet or tawa over medium heat and lightly grease it with a little oil.
Pour a ladleful of batter onto the skillet, spreading it gently to about 1/4 inch thickness.
Cover and cook for 2-3 minutes until the bottom is golden brown and the top is cooked through.
Flip gently and cook for another minute on the other side (optional), or cook covered on one side only.
Remove from skillet and serve hot with chutney, sambhar, or any curry of your choice.
Repeat with the remaining batter, greasing the skillet lightly with oil between each pancake.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 0.1 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
