Authentic Maharashtrian Amboli Recipe: A Traditional Savory Pancake Delight

Ingredients

1 cup of rice
1/3 cup of urad dal (split black lentils)
1/3 cup of toor dal (split pigeon peas)
1/3 cup of chana dal (split chickpeas)
1 teaspoon of fenugreek seeds
2 teaspoons of cumin seeds
2 teaspoons of salt
Water as required for soaking and grinding
1/4 cup of curd (yogurt)
1/4 teaspoon of baking soda
Oil for greasing the pan

Steps and instructions

Wash the rice, urad dal, toor dal and chana dal thoroughly under running water.
Soak the washed ingredients in plenty of water along with the fenugreek seeds for at least 5-6 hours.
Drain the water and add the soaked ingredients to a grinder. Add the cumin seeds and grind to a smooth batter, adding water as needed.
Transfer the batter to a large bowl, add salt and mix well. Cover the bowl and leave the batter to ferment overnight.
In the morning, the batter would have fermented and risen. Stir it well to mix.
Add the curd and baking soda to the batter, and mix well.
Heat a non-stick pan and lightly grease it with oil.
Pour a ladleful of the batter in the center of the pan and spread it lightly with the back of the ladle to form a thick pancake.
Cover the pan and cook on a medium flame until the underside of the Amboli is browned and the top is cooked.
Flip the Amboli and cook on the other side until it is browned too.
Remove the Amboli from the pan and repeat with the remaining batter.
Serve the Amboli warm with a side of choice like chutney or pickle.

Tools for making

Grinder - To grind the soaked ingredients into a smooth batter.
Large Bowl - To transfer and ferment the batter overnight.
Non-stick Pan - To cook the Amboli pancakes.
Ladle - To pour and spread the batter in the pan.
Cover - To cover the pan while cooking the Amboli.
Spatula - To flip and remove the cooked Amboli from the pan.

Recipe variations

Adding finely chopped onions, green chilies, and coriander leaves to the batter for added flavor.
Using a mix of different flours such as rice flour, wheat flour, or gram flour (besan) instead of just rice.
Adding grated coconut to the batter for a rich and creamy texture.
Replacing the urad dal with moong dal or masoor dal for a different taste.
Adding grated vegetables like carrots, zucchini, or bottle gourd to the batter for a nutritious twist.
Making savory Amboli by adding spices like turmeric powder, red chili powder, and asafoetida to the batter.
Making sweet Amboli by adding jaggery or sugar to the batter and serving it with a drizzle of ghee or honey.
Using a combination of different lentils or legumes for a unique flavor profile.
Making Amboli with gluten-free flours like ragi (finger millet) or buckwheat for those with gluten intolerance.
Adding a filling of your choice, such as cheese, paneer, or cooked vegetables, to make stuffed Amboli.

Recipe overview

Amboli is a traditional Maharashtrian recipe, known for its soft and spongy texture similar to a pancake. This recipe is a perfect breakfast or snack dish that can be served with various sides, including chutney or pickle. Made from a fermented batter of rice and various dals (lentils), Amboli is high in protein and full of flavor. The fermentation process gives it a slightly tangy taste and makes it light and easily digestible. With the addition of cumin and fenugreek seeds, it also has a delightful aroma. The process of making Amboli involves soaking and grinding the ingredients, and then letting the batter ferment overnight. Once fermented, the batter is cooked on a pan like a pancake until it is golden brown on both sides. Whether you are new to Maharashtrian cuisine or a seasoned cook, this Amboli recipe is sure to be a delightful addition to your repertoire.

Common questions

Can I use any type of rice for making Amboli?
Yes, you can use any type of rice for making Amboli. However, traditionally, regular raw rice or parboiled rice is used.
Do I need to soak the lentils and rice together?
Yes, it is recommended to soak the lentils and rice together. This helps in the fermentation process and allows the batter to rise properly.
How long should I ferment the batter?
The batter needs to be fermented overnight, usually for about 8-10 hours. This duration may vary based on the temperature and climate of your location.
Can I skip adding curd (yogurt) to the batter?
Adding curd helps in enhancing the flavor and texture of the Amboli. It is recommended to include curd in the batter for best results, but you can omit it if necessary.
Do I need to grease the pan before pouring the batter?
Yes, it is important to lightly grease the non-stick pan with oil before pouring the batter. This prevents sticking and helps in achieving a smooth, evenly cooked Amboli.
What can I serve with Amboli?
Amboli is typically served with coconut chutney, green chutney, or pickle. It can also be enjoyed with a side of sambar or curry.

Serving dishes and utensils

Non-stick pan - For cooking the Amboli without it sticking to the pan.
Grinder - To grind the soaked ingredients into a smooth batter.
Large bowl - To ferment the batter overnight.
Ladle - For pouring and spreading the batter on the pan.
Cover - To cover the pan while cooking the Amboli.
Spatula - For flipping the Amboli while cooking.
Plate - To serve the cooked Amboli.
Side dish containers - To hold and serve the chutney or pickle alongside the Amboli.

Origin stories

Amboli is a popular bread-like staple in the Konkan regions of India, particularly in Maharashtra and Goa. This soft, spongy, and slightly sour flatbread is made from a fermented batter of rice and lentils, similar to a dosa or idli. The traditional method of making Amboli involves soaking the grains, grinding them into a batter, then letting the batter ferment overnight. This fermentation process gives Amboli its characteristic taste and texture. It's often enjoyed for breakfast or dinner, served hot off the tava (griddle) with a variety of spicy and tangy accompaniments. A humble yet nutritious dish, Amboli is a testament to the resourcefulness and simplicity of Konkani cuisine, making use of locally available ingredients to create a meal that is both satisfying and flavorful.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.