Nut-Free Amboli
Delight your taste buds with this wholesome and allergen-friendly twist on a traditional favorite—Nut-Free Amboli. This soft and spongy fermented rice pancake, originating from the culinary heritage of Maharashtra, is naturally gluten-free and features a unique blend of rice, urad dal, poha, and a touch of fenugreek seeds to enhance the flavor and texture. Ideal for breakfast or a light lunch, this recipe requires a bit of patience for fermentation but rewards you with melt-in-your-mouth pancakes that pair beautifully with coconut chutney or sambar. Crafted carefully without any nuts, it’s a perfect choice for those with nut allergies, offering a healthier and inclusive alternative without compromising on authentic taste. Whether you’re a fan of traditional Indian cuisine or exploring new flavors, this Nut-Free Amboli is a must-try for its simplicity and versatility.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Urad dal (split black gram)
- 0.5 cup Poha (flattened rice)
- 0.5 teaspoon Fenugreek seeds
- 1.5 cups Water
- 1 teaspoon Salt
- 2 tablespoons Oil
Instructions
Rinse the rice and urad dal under water until the water runs clear. In separate bowls, soak the rice and urad dal with fenugreek seeds in water for 6-8 hours or overnight.
Soak poha in a little water just enough to cover it for 10 minutes before grinding.
Drain the soaked rice. Grind it to a fine batter consistency using a blender or mixer with about 3/4 cup of water.
Drain the urad dal and fenugreek seeds and blend them to a smooth batter using a blender with about 3/4 cup of water. Combine it with the rice batter.
Add the soaked poha to the mixed batter and blend again to ensure ultra-smooth texture.
Mix both batters together thoroughly in a large bowl, adding salt as needed.
Cover the bowl and let the batter ferment in a warm place for about 8-10 hours, or until it has increased in volume and is bubbly.
Once fermented, gently stir the batter. If it's too thick, adjust the consistency with a few tablespoons of water. The batter should be of pouring consistency.
Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.
Pour a ladleful of batter onto the pan, and quickly spread it in a circular motion to form a pancake about 5-6 inches in diameter.
Drizzle a little oil around the edges of the Amboli and cover the pan. Cook until the surface appears cooked and the edges turn golden brown.
Flip the Amboli and cook the other side for about 2 minutes till golden brown.
Remove from pan and repeat the process with the remaining batter.
Serve hot with coconut chutney or sambar of your choice.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2803 mg | 122% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 0.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1121 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.
