Amboli
A soft, spongy Konkani fermented pancake of rice and urad dal, cooked on one side to a tender honeycomb crumb. Mildly sour and utterly comforting.
35 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Richness
Method
- 1Rinse the raw rice and urad dal, add the fenugreek seeds and soak everything for four hours.
- 2Soak the poha separately for ten minutes until soft.
- 3Drain and grind the rice, dal and poha to a smooth batter with a little water.
- 4Cover and ferment in a warm place overnight until light and bubbly.
- 5Stir in the salt and thin the batter to a thick pouring consistency.
- 6Heat a tawa on medium and lightly grease it with oil.
- 7Pour a ladle of batter and spread it just a little into a thick round.
- 8Cover and cook on low so the top steams and forms a soft honeycomb.
- 9Cook only on one side until the base turns light golden.
- 10The amboli stays pale and spongy on top; do not flip.
- 11Serve warm with coconut chutney or a sweetened coconut milk.
Frequently asked
About 35 minutes total — 15 min prep and 20 min cooking.
Yes — Amboli is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
