Amboli

Discover the wholesome charm of Amboli, a traditional Maharashtrian rice pancake that's as delicious as it is versatile. Crafted from a fermented batter of rice, urad dal, and flattened rice (poha), this soft and spongy delicacy boasts a delightful hint of tanginess from natural fermentation, making it light, airy, and incredibly satisfying. Enhanced with fenugreek seeds for a subtle nutty aroma and cooked to golden perfection on a skillet, Amboli is perfect for breakfast, brunch, or even as a side dish. This gluten-free recipe is a labor of love, with its slow fermentation process unlocking deep flavors and making digestion seamless. Serve these savory pancakes with an array of chutneys, hearty sambhar, or flavorful curries for an authentic taste of Maharashtrian cuisine. Perfect for any food enthusiast looking to explore regional Indian dishes, Amboli is a must-try!

Nutriscore Rating: 72/100

Prep Time:600 mins

Cook Time:45 mins

Total Time:645 mins

Servings: 4

Ingredients

• 1.5 cups Rice
• 0.5 cups Urad dal (split black gram)
• 0.5 teaspoons Fenugreek seeds
• 0.5 cups Flattened rice (poha)
• 2 cups Water
• 1 teaspoons Salt
• 2 tablespoons Oil

Directions

Step 1

Rinse the rice and urad dal separately in water. In a large bowl, soak the rice with fenugreek seeds in enough water for at least 5 to 6 hours or overnight.

Step 2

In another bowl, soak the urad dal separately for the same amount of time.

Step 3

Just before grinding, rinse and soak the flattened rice in a little water for 10 minutes, then drain.

Step 4

Drain the water from the rice-fenugreek mixture and grind with the soaked flattened rice in a blender or wet grinder, adding water gradually to make a smooth batter.

Step 5

Similarly, drain and grind the urad dal into a smooth, fluffy batter with a bit of water. Combine both rice and urad dal batters into a larger bowl.

Step 6

Add salt and mix gently. Cover the bowl and let the batter ferment in a warm place for 8 to 10 hours or overnight, until it has doubled in size.

Step 7

Stir the fermented batter gently. It should have a light, airy consistency.

Step 8

Heat a skillet or tawa over medium heat and lightly grease it with a little oil.

Step 9

Pour a ladleful of batter onto the skillet, spreading it gently to about 1/4 inch thickness.

Step 10

Cover and cook for 2-3 minutes until the bottom is golden brown and the top is cooked through.

Step 11

Flip gently and cook for another minute on the other side (optional), or cook covered on one side only.

Step 12

Remove from skillet and serve hot with chutney, sambhar, or any curry of your choice.

Step 13

Repeat with the remaining batter, greasing the skillet lightly with oil between each pancake.

Nutrition Facts

Serving size	977.9 grams (977.9g)

Amount per serving	% Daily Value*
Calories	1063

Total Fat 30.80g	39%
Saturated Fat 2.50g	13%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 3001mg	130%
Total Carbohydrate 161.40g	59%
Dietary Fiber 21.00g	75%
Total Sugars 0.10g
Protein 35.20g	70%

Vitamin D 0IU	0%
Calcium 210mg	16%
Iron 13mg	72%
Potassium 1149mg	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.

Source of Calories

Fat: 26.1%

Protein: 13.2%

Carbs: 60.7%