Soy-Free Amboli
Discover the magic of traditional Maharashtrian cuisine with this Soy-Free Amboli recipe, a delightful fermented pancake brimming with wholesome goodness! Made from rice, urad dal, poha (flattened rice), and a touch of fenugreek seeds, this dish boasts a lightly tangy flavor and soft, airy texture due to natural fermentation. Perfect for those with soy allergies, it's a mesmerizing blend of simple, plant-based ingredients that come together to create a nutrient-rich culinary classic. Serve it hot with your favorite chutneys or sambar for a comforting, naturally gluten-free meal that celebrates traditional cooking techniques with modern dietary preferences. This easy-to-follow recipe ensures a healthy and satisfying experience, ideal for breakfast, lunch, or even a quick snack.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Urad Dal (split black gram)
- 0.25 cup Poha (flattened rice)
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Oil
Instructions
Rinse the rice, urad dal, and fenugreek seeds thoroughly 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 them and let soak for 4 to 6 hours, or overnight for best results.
Soak the poha in water separately for about 20 minutes just before you're ready to blend the rice and dal mixture.
Drain the soaked rice, dal, and fenugreek seeds mixture. Drain the poha as well.
Combine all soaked and drained ingredients in a blender. Add a little water gradually and blend to a smooth paste thick batter, adding only as much water as needed to aid the blending process.
Transfer the batter to a large bowl, cover, and let it ferment for 8 to 10 hours or until it doubles in volume and is slightly bubbly.
Once fermented, add salt to the batter and mix well.
Heat a non-stick pan or tawa over medium heat and add a few drops of oil. Spread it evenly with a clean kitchen towel or paper napkin.
Pour a ladleful of batter onto the center of the pan and gently spread it in circular motions with the back of the ladle to form a pancake about 6-7 inches in diameter.
Drizzle a little oil around the edges and on top of the pancake.
Cover and cook until the edges begin to lift slightly and the bottom turns golden brown, about 2 to 3 minutes.
Flip the Amboli and cook the other side for another 1-2 minutes or until cooked through.
Repeat with the remaining batter.
Serve the Amboli hot with chutney or sambar of your choice.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 0.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1101 mg | 23% | |
*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.
