Amboli, Maharashtrian Amboli

by Tarla Dalal

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amboli recipe | Maharashtrian amboli | easy Malvani amboli | with 51 amazing images.

amboli recipe | Maharashtrian amboli | easy Malvani amboli is a pancake made with rice and urad dal. Learn how to make Maharashtrian amboli.

To make amboli, clean and wash the rice. Drain, add 3 cups of water and soak the in a deep bowl overnight. Clean and wash urad dal. Drain, add 2 cups of water and fenugreek seeds and soak the in a deep bowl overnight. Next day, drain the rice and wash it once again. Combine the rice, salt and ½ cup of water and blend in a mixer to a smooth paste. Transfer the rice mixture into a bowl. Also drain the urad dal, wash it once again and blend in a mixer without using water. Add this urad dal mixture to the bowl containing rice mixture and mix well. Add ½ cup water and salt and mix well. Heat a non-stick pan and grease it with ½ tsp of oil. Pour a ladleful of the batter on it and spread in a circular manner to make 125 mm. (5”) diameter round. Cover with a lid and cook for 1 minute. Open the lid and spread ½ tsp of oil along the edges. Flip over, again cover and cook on the other side for 30 seconds. Repeat steps 9 to 13 to make 9 more amboli. Serve hot.

Easy Malvani amboli is a famous breakfast which can also be had as an evening snack which can be enjoyed with a cup of tea. While mixed dal amboli is also quite often made, here we have made it with rice and urad dal.

This pan cooked Maharashtrian amboli is super tasty without use of any seasoning. It is yet sure to steal your hearts with its irresistible aroma, tongue-tickling taste and amazingly soft texture.

As a variation, we have also shown how to make amboli uttapam. This makes use of finely chopped onions, tomatoes, green chillies and coriander as flavour and texture enhancer. You can serve this with coconut chutney.

Tips for amboli. 1. The rice and urad dal has to be soaked overnight. So plan for it in advance. 2. Methi seeds help in fermentation. So do not miss out on this important ingredient. 3. Remember to blend the rice and urad dal till smooth. Half blended grains might spoil the taste of amboli. 4. The batter should not be very thick nor very thin. It should be of pouring consistency.

Enjoy amboli recipe | Maharashtrian amboli | easy Malvani amboli | with step by step photos.

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Amboli, Maharashtrian Amboli recipe - How to make Amboli, Maharashtrian Amboli

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Preparation Time: 2 mins Cooking Time: 15 mins Total Time: 17 mins 10Makes 10 amboli
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Ingredients

For Amboli
2 cups rice (chawal)
1 cup urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
10 tsp oil for greasing and cooking

Method

For amboli

To make amboli, clean and wash the rice. Drain, add 3 cups of water and soak the in a deep bowl overnight.
Clean and wash urad dal. Drain, add 2 cups of water and fenugreek seeds and soak the in a deep bowl overnight.
Next day, drain the rice and wash it once again.
Combine the rice, salt and ½ cup of water and blend in a mixer to a smooth paste.
Transfer the rice mixture into a bowl.
Also drain the urad dal, wash it once again and blend in a mixer without using water.
Add this urad dal mixture to the bowl containing rice mixture and mix well.
Add ½ cup water and salt and mix well.
Heat a non-stick pan and grease it with ½ tsp of oil.
Pour a ladleful of the batter on it and spread in a circular manner to make 125 mm. (5”) diameter round.
Cover with a lid and cook for 1 minute.
Open the lid and spread ½ tsp of oil along the edges.
Flip over, again cover and cook on the other side for 30 seconds.
Repeat steps 9 to 13 to make 9 more amboli.
Serve the amboli hot.

Amboli, Maharashtrian Amboli recipe with step by step photos

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what is Amboli made off?

what is Amboli made off? Maharashtrian amboli is made from 2 cups rice (chawal), 1 cup urad dal (split black lentils), 1 tsp fenugreek (methi) seeds and 10 tsp oil for greasing and cooking.

washing and soaking rice

Put 2 cups rice in a glass bowl.
Fill with enough water and wash the rice 3 to 4 times. We can see the dirt.
Rice is washed, and drained and 3 cups of water is added.

Cover and soak overnight.
This is how the soaked rice looks in the morning
Drain and wash again.

washing, soaking Urad Dal with methi seeds

Put 1 cup urad dal (split black lentils) in a bowl.
Wash the urad dal. Drain and add 2 cups of water.

Add 1 tsp fenugreek (methi) seeds.
Cover and soak overnight.
This is what the urad dal and methi seeds look like after soaking overnight.
Drain and wash it once.

batter for amboli

In a mixer, put the soaked rice.

Add salt.
Blend.
Add ½ cup of water.
Blend again to a smooth paste.
Transfer to a bowl.

In a mixer, put the soaked urad dal and methi seeds.
Blend in a mixer without using water.
Add this urad dal mixture to the bowl containing rice mixture.
Mix well.
Add ½ cup water.

Add salt.
Mix well.
This is your consistency of your batter. Not too thin. Not too thick.

cooking amboli

Heat a non-stick pan and grease it with ½ tsp of oil.
Pour a ladleful of the batter on it.

Spread in a circular manner to make 125 mm. (5”) diameter round.
Cover with a lid on medium flame and cook for 1 minute. If you find the amboli not cooked then cook for another minute as this depends on flame and thickness of pan.
Open the lid and spread ½ tsp of oil along the edges.
Flip over, again cover and cook on the other side for 30 seconds. Repeat steps 9 to 13 to make 9 more amboli.
Your amboli is cooked.

serving amboli

Serve amboli recipe | Maharashtrian amboli | easy Malvani amboli | with coconut chutney.
Serve amboli recipe | Maharashtrian amboli | easy Malvani amboli | with green chutney.
Serve amboli recipe | Maharashtrian amboli | easy Malvani amboli | with tea.

amboli uttapam

Heat a non-stick pan and grease it with ½ tsp of oil.
Pour a ladleful of the batter on it.

Spread batter in a circular manner to make 125 mm. (5”) diameter round. All previous steps of making batter to be followed from above.
Add chopped onions.
Add chopped tomatoes.
Add chopped green chillies.
Add chopped coriander.

Cover with a lid on medium flame and cook for 1 minute. If you find the amboli not cooked then cook for another minute as this depends on flame and thickness of pan.
This is how the uttpapam looks.
Flip over and cook the top side for 30 seconds.
Flip over and your amboli uttapam is ready. Serve amboli uttapam with green chutney and coconut chutney.

tips for amboli

The rice and urad dal has to be soaked overnight. So plan for it in advance.

Methi seeds help in fermentation. So do not miss out on this important ingredient.
Remember to blend the rice and urad dal till smooth. Half blended grains might spoil the taste of amboli.
The batter should not be very thick nor very thin. It should be of pouring consistency.