Maharashtrian Amboli
A soft, lacy fermented rice and urad dal pancake from coastal Maharashtra, Amboli cooks up thick yet tender with tiny holes on top. It makes a comforting breakfast or light meal with coconut chutney or a simple vegetable bhaji.
For 8 servings
- prep · ~6 min
Soak the rice and dal.
1.Rinse the rice well until the water runs clearer.2.Soak the rice in plenty of water for 6 hours.3.Rinse the urad dal and soak it with fenugreek seeds for 6 hours.TIPA longer soak helps the grains grind smoother and makes the Amboli softer. - mix · ~15 min
Grind the batter.
1.Drain the soaked rice and dal.2.Grind the urad dal and fenugreek seeds with a little water to a light, smooth batter.3.Grind the rice with flattened rice and enough water to a slightly coarse batter.4.Mix both batters well in a large bowl until thick and pourable.TIPKeep the batter thicker than dosa batter; Amboli should spread only a little on the pan. - rest · ~480 min
Ferment the batter.
Cover the bowl and leave the batter in a warm place for 8 hours or until slightly risen and airy. Stir gently, then mix in the salt.
- fry · ~4 min
Cook the Amboli.
1.Heat a tawa over medium heat and lightly grease it with a little oil.2.Pour a ladleful of batter in the center and spread it gently into a small thick round.3.Cover and cook until the top looks set and tiny holes appear, about 2 to 3 minutes.4.Drizzle a few drops of oil around the edges, flip, and cook the second side for 1 minute.TIPUse medium heat so the inside cooks through before the bottom turns too dark. - serve
Serve hot.
Cook the remaining batter the same way to make 8 Amboli. Serve hot with coconut chutney, ghavan chutney, or a simple potato bhaji.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If the batter looks thin after fermentation, stir in a spoonful of rice flour so the Amboli stays thick and spongy rather than spreading like dosa.
- 2Wait for tiny holes to appear and the surface to lose its wet shine before flipping; that is the best cue that the center has steamed through.
- 3Grease the tawa lightly, not heavily, or the batter can slide and fail to hold the small thick round shape.
- 4In cooler weather, ferment the batter in the oven with the light on or near a warm spot so it turns airy by morning.
- 5Rinse poha just before grinding, not during the long soak, so it softens enough to add tenderness without becoming gummy.
- 6Leftover batter keeps well in the fridge for about 2 days; let it come closer to room temperature before cooking for better rise and holes.
Adapt it for your goals.
Instant-no-ferment
Use slightly sour buttermilk in the batter and rest briefly for a quicker version when you cannot wait overnight; the flavor will be milder than traditional fermented Amboli.
jaggery sweetJaggery-sweet
Add a little grated jaggery to the batter for a mildly sweet Amboli, a homestyle variation that pairs well with fresh coconut.
milletMillet
Replace part of the rice with little millet or foxtail millet for a nuttier taste and a more wholesome breakfast.
onion chiliOnion-chili
Scatter finely chopped onion, green chili, and coriander on top before covering for a more savory, breakfast-style Amboli.
Why this is on our healthy list.
Fermented and Easier to Digest
The fermented rice and urad batter can be gentler on digestion and develops a pleasant tang without relying on packaged leavening.
Balanced Rice and Dal Base
Rice provides comforting energy while urad dal adds plant protein, making Amboli more sustaining than a plain rice pancake.
Lightly Oiled Cooking
This recipe uses only a little oil for greasing the pan, keeping the finished Amboli soft and satisfying without deep-frying.
Frequently asked questions
Usually the batter was under-fermented, too thin, or the pan was not hot enough. A slightly risen, airy batter on a medium-hot covered tawa gives the best holes.
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