Malvan, Maharashtra
Amboli
A soft, spongy fermented pancake from Malvan that loves a spicy curry for company.
40 minTime
9 gProtein each
mildSpice
14hPlan ahead. Soak for 14 hours first; the 40 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original360kcal
9 gprotein
4 gfibre
40minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Wash the rice, urad dal and fenugreek and soak in water for 6 hours. Add the poha for the last 30 minutes.
- 2Drain and grind to a smooth, thick batter, adding water a little at a time. Stir in the salt.
- 3Cover and leave in a warm place 8 hours or overnight to ferment.
- 4Heat a tawa on medium and smear with oil. Pour a ladle of batter and spread gently into a thick round.
- 5Drizzle a few drops of oil around, cover and cook 2 to 3 minutes until the top is set. Flip and cook 1 minute if you like a golden spot.
- 6Serve hot with kala vatana usal, chicken curry or coconut chutney.
Serve it like this
Stack two amboli on a steel plate and serve a bowl of kala vatana usal or curry alongside for tearing and dipping.
