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A soft, spongy, and savory rice pancake from the coastal Konkan region of Maharashtra. Made from a batter of rice and lentils that requires overnight fermentation, this gluten-free delight is thicker than a dosa and pairs perfectly with chutney or fish curry.
For 4 servings
Soak the Grains and Lentils (6-8 hours)
Grind the Batter (15 minutes)
Ferment the Batter (8-12 hours)
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A soft, spongy, and savory rice pancake from the coastal Konkan region of Maharashtra. Made from a batter of rice and lentils that requires overnight fermentation, this gluten-free delight is thicker than a dosa and pairs perfectly with chutney or fish curry.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 307.12 calories per serving with 10.4g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Prepare for Cooking (5 minutes)
Cook the Amboli (20-25 minutes)
Serve
Add finely chopped onions, tomatoes, green chilies, and cilantro to the batter just before cooking for a savory, uttapam-style amboli.
Mix in 1/2 teaspoon of turmeric powder and 1/4 teaspoon of asafoetida (hing) into the batter along with the salt for added flavor and color.
For a variation, you can replace a small portion of the rice with other grains like ragi (finger millet) or jowar (sorghum) flour, which should be added after grinding the main batter.
The fermentation process breaks down complex carbohydrates and proteins, making Amboli easy to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
The combination of urad dal and chana dal provides a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Made entirely from rice and lentils, Amboli is naturally gluten-free, making it an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
The complex carbohydrates from rice and lentils provide a steady release of energy, keeping you full and energized for longer periods, making it an ideal breakfast option.
Amboli is thicker, softer, and spongier than a regular dosa, which is thin and crispy. It's similar to an uttapam but is typically made without vegetable toppings and has a unique texture due to the specific ratio of rice and lentils used in the Konkan region.
A well-fermented batter will have increased in volume, be full of tiny air bubbles, and have a light, airy texture. It will also have a distinct, pleasant sour aroma. If it smells overly sour or alcoholic, it may be over-fermented.
Traditionally, Amboli is served with coconut chutney, sambar, or spicy curries. In the Malvan and Konkan regions, it's a classic accompaniment to fish curry (kalvan) or chicken curry.
No, fermentation is essential for achieving the characteristic soft, spongy, and porous texture of Amboli. Instant versions using baking soda or Eno exist, but they do not replicate the authentic taste and texture.
Yes, Amboli is quite healthy. The fermentation process makes it easy to digest and increases the bioavailability of nutrients like B vitamins. It's a good source of protein and carbohydrates, is naturally gluten-free, and is cooked with minimal oil.
One serving of two Amboli contains approximately 330-350 calories. This makes it a substantial and nutritious meal, especially for breakfast.