Vegan Amboli
Discover the magic of traditional Maharashtrian cuisine with this Vegan Amboli recipe, a fermented rice-and-lentil pancake that's naturally gluten-free and perfect for a wholesome breakfast or light meal. Made with just a handful of pantry staples like rice, urad dal, and fenugreek seeds, this amboli stands out for its airy, soft texture and subtle tangy flavor, thanks to a slow fermentation process. Packed with plant-based protein and gut-friendly nutrients, this recipe is as nutritious as it is delicious. Serve these golden beauties hot off the skillet with coconut chutney or spicy sambar for a satisfying, vegan-friendly feast that captures the essence of Indian cooking. Whether you're looking for a healthy start to your day or a comforting dinner idea, this Vegan Amboli is sure to impress!
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Oil
Instructions
Rinse the rice thoroughly under running water and soak it in enough water for at least 6 hours or overnight.
Rinse the urad dal and fenugreek seeds under running water and soak them together in a separate bowl for at least 6 hours or overnight.
Drain the soaked rice and blend it into a smooth batter, adding a little water if necessary to aid blending.
Refrigerate the batter in a large bowl, allowing enough room for it to double in volume during fermentation.
Mix the drained urad dal and fenugreek seeds into a smooth paste using a blender, adding water little by little to achieve a thick consistency.
Combine the rice batter and dal paste in a large bowl, and mix them well using your hand. This will help to incorporate air into the batter.
Cover the bowl with a clean cloth and let the batter ferment for about 8-12 hours in a warm place, until it has risen and has small bubbles on the surface.
Once the batter is fermented, add salt and mix gently.
Heat a non-stick skillet or tawa over medium heat and lightly grease it with a little oil using a brush or a piece of folded paper towel.
Pour a ladleful of the batter onto the hot skillet and gently spread it in a circular motion to form a pancake of about 6 inches in diameter.
Drizzle a few drops of oil around the edges of the amboli and cook until the bottom turns golden brown.
Flip the amboli and cook for an additional 1-2 minutes on the other side.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the Vegan Amboli hot with chutney or sambar.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 0.0 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 506 mg | 11% | |
*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.
