Nut-Free Amboli

Discover the delicious simplicity of Nut-Free Amboli, a traditional Maharashtrian rice pancake that’s perfect for breakfast or a light meal. This nut-free variation combines soaked rice, urad dal, poha, and a hint of fenugreek for a naturally fermented batter, creating soft, fluffy pancakes with a golden, crispy edge. The fermentation process brings out a delightful tangy flavor, while the nut-free preparation ensures it’s allergy-friendly and versatile. Quick and easy to make on a hot griddle, these Amboli pancakes pair beautifully with coconut chutney or a comforting bowl of sambar. Perfect for those seeking gluten-free and healthier culinary options, this flavorful recipe is a must-try for anyone exploring traditional Indian cooking!

Nutriscore Rating: 72/100

Prep Time:720 mins

Cook Time:20 mins

Total Time:740 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Soak poha in a little water just enough to cover it for 10 minutes before grinding.

Step 3

Drain the soaked rice. Grind it to a fine batter consistency using a blender or mixer with about 3/4 cup of water.

Step 4

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.

Step 5

Add the soaked poha to the mixed batter and blend again to ensure ultra-smooth texture.

Step 6

Mix both batters together thoroughly in a large bowl, adding salt as needed.

Step 7

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.

Step 8

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.

Step 9

Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.

Step 10

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.

Step 11

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.

Step 12

Flip the Amboli and cook the other side for about 2 minutes till golden brown.

Step 13

Remove from pan and repeat the process with the remaining batter.

Step 14

Serve hot with coconut chutney or sambar of your choice.

Nutrition Facts

Serving size	778.9 grams (778.9g)

Amount per serving	% Daily Value*
Calories	961

Total Fat 30.80g	39%
Saturated Fat 2.40g	12%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2803mg	122%
Total Carbohydrate 139.30g	51%
Dietary Fiber 20.60g	74%
Total Sugars 0.10g
Protein 33.00g	66%

Vitamin D 0IU	0%
Calcium 195mg	15%
Iron 12mg	66%
Potassium 1121mg	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: 28.7%

Protein: 13.7%

Carbs: 57.7%