Dairy-Free Amboli
Discover the irresistible charm of **Dairy-Free Amboli**, a traditional fermented pancake from Western India, now reimagined for those seeking wholesome, plant-based recipes. This unique dish is crafted from a simple blend of rice, urad dal, and fenugreek seeds, creating a naturally dairy-free and gluten-free delight packed with flavor and nutrients. With a delicate, slightly sour taste and a soft, fluffy texture, these golden-brown pancakes are perfect for pairing with chutneys, sambar, or any savory accompaniment. Featuring the time-honored technique of fermentation, this recipe not only enhances digestibility but also brings out the amboli's signature tang. Ideal for breakfast, brunch, or a light dinner, these ambolis are sure to become a staple in your kitchen and a favorite in any dairy-free diet. Whether you're embracing plant-based living or exploring regional Indian cuisine, Dairy-Free Amboli is a delicious way to savor tradition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Rice
- 50 grams Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 300 milliliters Water
- 2 tablespoons Cooking oil
Instructions
Rinse the rice and urad dal separately under running water until the water runs clear.
Combine the rinsed rice, urad dal, and fenugreek seeds in a large bowl. Add enough water to cover the mixture by about an inch and let it soak for at least 6-8 hours or overnight.
After soaking, drain the water from the rice and dal mixture.
Transfer the soaked ingredients into a blender, add 300 milliliters of fresh water, and blend to a smooth batter with a consistency similar to pancake batter.
Pour the batter into a large bowl, cover it loosely, and let it ferment at room temperature for 8-12 hours. The batter should increase in volume and have a slightly sour smell.
Once fermented, add salt to the batter and mix well.
To make the ambolis, heat a non-stick pan over medium heat and lightly grease it with some cooking oil.
Pour a ladleful of batter onto the hot pan and spread it into a circle about 1/4 inch thick.
Drizzle a little oil around the edges. Cook until bubbles form on the surface and the edges start to lift, about 2-3 minutes.
Flip the amboli and cook the other side for another 1-2 minutes until golden brown.
Repeat with the remaining batter, adding oil as necessary.
Serve hot with chutney, sambar, or any accompaniment of your choice.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 0.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 593 mg | 13% | |
*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.
