Maharashtrian Amboli
A soft, spongy, and savory rice pancake from the coastal Konkan region of Maharashtra. Made from a batter of rice and lentils that requires overnight fermentation, this gluten-free delight is thicker than a dosa and pairs perfectly with chutney or fish curry.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Grains and Lentils (6-8 hours)
- b.In a large bowl, combine the parboiled rice, urad dal, chana dal, and fenugreek seeds.
- c.Rinse them under cool running water 3-4 times until the water runs clear.
- d.Add enough fresh water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for 6 to 8 hours.
- 2
Step 2
- a.Grind the Batter (15 minutes)
- b.In a separate small bowl, rinse the thick poha once, then soak it in about 1/2 cup of water for 15-20 minutes before you start grinding.
- c.Drain all the water from the soaked rice and dal mixture.
- d.Transfer the drained mixture and the soaked poha (along with its soaking water) to a high-speed blender or wet grinder.
- e.Grind in batches if necessary, adding small amounts of fresh, cold water as needed to facilitate grinding. The final batter should be smooth and have a thick, yet pourable consistency, similar to pancake batter.
- 3
Step 3
- a.Ferment the Batter (8-12 hours)
- b.Pour the ground batter into a large, non-reactive container (like stainless steel or glass). Ensure the container is only filled halfway to allow room for the batter to rise.
- c.Cover the container with a lid, but do not seal it tightly. Place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
- d.The batter is perfectly fermented when it has visibly risen, is light and airy, and has a pleasant, slightly sour aroma.
- 4
Step 4
- a.Prepare for Cooking (5 minutes)
- b.Once fermented, add the salt to the batter. Gently stir it in with a light hand. Avoid over-mixing, as this can deflate the air pockets created during fermentation.
- c.Check the consistency. If the batter is too thick, add a tablespoon or two of water to reach a pourable, thick pancake-like consistency.
- 5
Step 5
- a.Cook the Amboli (20-25 minutes)
- b.Heat a cast-iron or non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- c.Lightly grease the tawa with a few drops of oil and wipe with a paper towel for an even coating.
- d.Pour a ladleful of batter (about 1/3 cup) onto the center of the hot tawa. Do not spread it. Allow it to spread naturally into a thick circle, about 5-6 inches in diameter.
- e.You will see small bubbles and holes forming on the surface. Drizzle about 1/2 teaspoon of oil around the edges and on top.
- f.Cover with a lid and cook for 1-2 minutes on medium-low heat, until the top surface appears cooked and set.
- g.Flip the amboli and cook the other side for another minute until it's light golden brown. Do not press down.
- h.Remove from the tawa and repeat the process for the remaining batter, greasing the tawa lightly between each amboli.
- 6
Step 6
- a.Serve
- b.Serve the hot, soft, and spongy amboli immediately with coconut chutney, sambar, or a traditional Malvani fish curry (kalvan).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For best fermentation in colder climates, place the batter in a preheated (and turned off) oven with the light on.
- 2Using a well-seasoned cast-iron tawa gives the amboli a superior texture and taste.
- 3Do not over-mix the batter after fermentation. A gentle stir to incorporate the salt is all that's needed to maintain its airy texture.
- 4The consistency of the batter is crucial. It should not be too thin like a dosa batter or too thick like an idli batter.
- 5Store leftover batter in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before making amboli.
Adapt it for your goals.
Vegetable Amboli
Add finely chopped onions, tomatoes, green chilies, and cilantro to the batter just before cooking for a savory, uttapam-style amboli.
Spiced AmboliSpiced Amboli
Mix in 1/2 teaspoon of turmeric powder and 1/4 teaspoon of asafoetida (hing) into the batter along with the salt for added flavor and color.
Different GrainsDifferent Grains
For a variation, you can replace a small portion of the rice with other grains like ragi (finger millet) or jowar (sorghum) flour, which should be added after grinding the main batter.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process breaks down complex carbohydrates and proteins, making Amboli easy to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Good Source of Plant-Based Protein
The combination of urad dal and chana dal provides a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Naturally Gluten-Free
Made entirely from rice and lentils, Amboli is naturally gluten-free, making it an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
Provides Sustained Energy
The complex carbohydrates from rice and lentils provide a steady release of energy, keeping you full and energized for longer periods, making it an ideal breakfast option.
Frequently asked questions
Amboli is thicker, softer, and spongier than a regular dosa, which is thin and crispy. It's similar to an uttapam but is typically made without vegetable toppings and has a unique texture due to the specific ratio of rice and lentils used in the Konkan region.