Amboli is a typical Malvani preparation made with rice batter, soaked and grounded, then left to ferment overnight. The description would resemble in many ways to South Indian Dosa, but then it proves the point quite firmly that Cuisine of different Indian states may vastly differ from each other but at the same time these boundaries get blurred for many dishes and recipes.
Amboli is one such dish which bears great significance to its popular cousins from down south, Dosa and Idlis. Amboli is a thicker version of Dosa that is made with fermented rice batter. The difference lies in the Dals or lentils that goes into this batter preparation. Urad Dal and Chana Dal along with Poha (flattened rice) and fenugreek seeds are soaked, grounded and added to the rice batter. This batter is then fermented overnight and thick Ambolis are made next morning.
Conventionally these Ambolis are made on Cast Iron Tawas-also known as Bidacha tawa in Marathi. The Tawa must be well seasoned before being used. Before pouring batter on the tawa, it must be well smeared with cooking oil, which traditionally is applied with coconut husk. Then a ladle or two full of batter is poured on tawa and gently spread to form a thick Ambolis.
Sometimes, I do make Amboli on non-stick pan and the procedure remain pretty much the same as described above except for the fact that I use a pastry brush to smear the pan and not a coconut husk, which of course is a no-brainer.
Amboli is best enjoyed with Kala Vatanyachi Sambar, Malvani Chicken curries, mutton curries or when time is of essence (read morning rush hours) it goes well with some thick Coconut Chutney .
Make this delicious and filling breakfast preparation from Malvani cuisine and share your feedback with us in comment section below.
Prep time:
Cook time:
Total time:
Serves: 8-10
- 1 Cup=200gms Rice (Any short grain rice)
- ½ Cup=100 gms Urad Dal
- 2-tbsp=20 gms Chana Dal
- ¼th Cup=30 gms Poha/flattened rice
- 1-tsp Salt
- ¼th tsp Fenugreek Seeds
- Cooking Oil
- Water as required
- To start with we will wash and soak the ingredients for Amboli batter. I am using Indrayani rice. You can use any small grain rice in this recipe-Ambe Mohar, Surti Kolam, Basmati Tukda.
- Wash and Soak Rice, Urad Dal, Chana Dal, Poha and Fenugreek Seeds. We have washed rice, dals and poha and drained excess water.
- Put fenugreek seeds in rice and soak it in water. Similarly soak Urad Dal, Chana Dal, Poha in water. Soak ingredients in water for at least 6 hours
- We have soaked the ingredients for 8 hours. You can also soak overnight. Drain excess water now. Transfer soaked Dals and Poha in a jar. Add half quantity soaked rice.
- Make a smooth and fine paste. Add water as required. Transfer the batter in a large and deep bowl. After fermentation batter will rise and need space to expand. I have added total ¾th Cup water in batter.
- Ensure you wash your hands nicely. Now with you palms, whisk the batter for 2-3 mins. Use your palms for batter that you need to ferment. The warmth of palms helps in fermentation. The batter is of pouring consistency. We will add water next morning only if it is required.
- Cover and keep the batter aside overnight at a warm place. Personally, here's what I do- I heat the Microwave on high for 3 mins. Then switch off the Microwave and put the batter in it overnight for fermentation.
- Uncover after 8 hours. Batter is fermented and has risen well. Gently stir. Batter has a soft cotton like texture. Add Salt and gently stir. Batter has pouring consistency, so we will not add any more water.
- We have put a iron tawa on heat. Let's start making Amboli now. I will be making Amboli on two different tawas. For the first type, I will use Cast Iron Tawa. Heat this tawa. Smear this tawa with some cooking oil. You can use Coconut husk or onion slice to smear the tawa.
- Reduce heat to low-medium. Pour 2 ladle full of batter on Tawa. Gently spread. Do not make it too thin. Amboli is usually thick. Cover and cook. We have cooked Amboli for about 2 mins. Change its sides. Cook from other side. Amboli is cooked well from other side as well. Remove from Tawa.
- Now, we will use a non-stick pan. Apply Oil on this Tawa. Pour batter on non-stick tawa and gently spread. Cover and cook on low-medium heat. We have cooked Amboli on nonstick tawa for 1-2 mins from both sides. Remove from heat. We can make 8-10 Amboli in this measurements. Serve hot.
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Poha also to be soaked for 6-8 hours ? Won’t it become soggy?
Hi Priya Thanks for stopping by ! Poha gives the softness to Amboli. Hence if you soak it for 2 hours also , would be fine .
Hi
Can we use Idli rice to make Amboli?
Ideally in Konkan we use the available rice which gets cultivated there in paddy fields , however you can use Idli rice to make it , no issues π
Hi Smita thanks for your reply. I made with Idli rice and it came out awesome. Thanks.
That’s very kind of you Priti! You have spent your precious minute to give a wonderful feedback ! Thank you so much dear , happy reading !