Amboli
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Soft, spongy fermented pancakes of rice and urad dal from the Malvan coast, eaten with chicken curry or chutney.
Region: Malvan and Sindhudurg, Konkan, MaharashtraOccasion: Breakfast; with festive chicken or mutton curryTime: 25 min + soaking and fermentingServes: 4Vegan
Ingredients
- 2 cups rice
- ½ cup urad dal
- ¼ tsp fenugreek seeds
- 2 tbsp poha
- Salt to taste
- Oil for the pan
Method
- Soak the rice, urad dal, fenugreek and poha together for 5–6 hours.
- Grind to a smooth, thick batter with a little water.
- Add salt, cover and leave to ferment overnight in a warm place.
- Pour a ladle of batter onto a hot greased iron tawa. Do not spread it too thin.
- Cover and cook on medium heat until the top is set and full of holes. Serve hot with chutney or Malvani curry.
History
Fermented rice batters are common along the Konkan coast, and amboli is the Malvani version.
Significance
Amboli with spicy Malvani chicken curry is a festive meal on the Konkan coast.