Gluten-Free Amboli
Delight in the traditional flavors of *Gluten-Free Amboli*, a soft and fluffy South Indian pancake that’s not only delicious but also perfect for those avoiding gluten. Made with a simple blend of rice, urad dal, and a hint of fenugreek seeds, this fermented batter creates pancakes with a unique, mildly tangy taste and a delightfully airy texture. Rich in plant-based protein and naturally gluten-free, Amboli makes an excellent choice for a healthy breakfast, brunch, or even a light dinner. The step-by-step process of soaking, blending, and fermenting the batter ensures authenticity, while the quick cooking method on a skillet makes it a breeze to prepare. Pair these golden ambolis with coconut chutney, tangy pickles, or hearty curries for a wholesome and satisfying meal. Perfect for those seeking a flavorful and gluten-free alternative to traditional pancakes, this recipe combines tradition with health-conscious cooking.
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Recipe Information
Ingredients
- 2 cups Rice
- 0.5 cups Urad dal (split black gram)
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Oil
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. Place it in a large bowl.
Rinse the urad dal and fenugreek seeds together under cold water. Add them to the bowl with the rice.
Cover the rice, urad dal, and fenugreek seeds with water and let them soak for at least 6 hours or overnight.
After soaking, drain the water and transfer the rice, dal, and fenugreek seeds to a blender.
Add about 2 cups of water gradually while blending to form a smooth and thick batter. The consistency should be similar to that of a pancake batter.
Pour the batter into a bowl, add salt, and mix well. Cover the bowl and let the batter ferment for 8 hours in a warm place. It should rise and become slightly bubbly.
Once the batter has fermented, stir it lightly. The batter is now ready to use.
Heat a non-stick skillet over medium heat and lightly grease it with oil.
Pour a ladleful of batter onto the skillet and spread it into a circle using the back of the ladle to make a pancake about 6 inches in diameter.
Cook the amboli on medium heat until the edges start to lift up and the bottom is golden brown, about 2-3 minutes.
Flip the amboli carefully and cook for another 2 minutes until the other side is golden and cooked through.
Remove from the pan and repeat with the remaining batter, adding oil as needed to prevent sticking.
Serve warm with coconut chutney or your favorite curry.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 0.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1122 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.
